• Instagram Social Icon
  • Pinterest Social Icon
  • Twitter Social Icon
  • YouTube Social  Icon
  • Facebook Social Icon

©2019 FOODIE NATION LIMITED TRINIDAD & TOBAGO 

Black Cake Recipe

December 9, 2016

INGREDIENTS 

 

Butter - 1/2 lb 

Granulated Sugar - 1/2 lb 

Eggs - 4 L

Lemon Essence - 1/2 tsp

Lemon Zest - 1/2 tsp

Almond Essence - 1/2 tsp

Vanilla Essence - 1 tsp

Flour - 1/2 lb 

Baking Powder - 4 tsp

Cinnamon - 1 tsp

Nutmeg - 1/2 tsp

 

Fruit Base:

White Oak Rum - 1 cup 

Prunes - 1/2 lb 

Raisins - 1/2 lb 

Currants - 1/2 lb 

Cherry Brandy - 1 cup

 

Browning

Brown Sugar - 1/2 lb 

Boiling Water - 1/4 cup

 

METHOD

  1. Chop all fruit and let soak in rums for at least 1 week. 

  2. On the day pour fruit mixture in a blender and blend until a thick mixture is formed. 

  3. Set aside. 

  4. Brown sugar in a pot then slowly add boiling hot water.

  5. Set aside and let cool.

  6. Preheat oven to 325°F. 

  7. Cream butter and sugar. 

  8. Gradually add eggs.

  9. Add lemon zest and essences. 

  10. Add flour, baking powder & spices. Sift in a bowl.

  11. Gradually add dry ingredients. 

  12. Mix in fruit mixture and browning. 

  13. Pour into two (2) greased and floured cake pans. 

  14. Bake for 2 - 2 1/2 hours. 

  15. Immediately pour 3/4 cup of cherry brandy into cake as soon as it's out of the oven. 

 

 

Share on Facebook
Share on Twitter
Please reload

RECENT POSTS

Please reload

Foodie Nation Instagram @foodienationtt ig