Trinidad Black Cake

Trinidad Black Cake Recipe - Authentic Caribbean Dessert

Region / culture: Trinidad and Tobago | Servings: 12

Introduction

Trinidad Black Cake is a traditional Caribbean dessert that is rich, moist, and full of flavor. This cake is typically enjoyed during special occasions such as weddings, Christmas, and other celebrations. The cake gets its dark color and intense flavor from the use of rum-soaked fruits and caramel coloring.

History

Trinidad Black Cake has its roots in British fruitcake, which was brought to the Caribbean by colonizers. Over time, the recipe evolved to include local ingredients such as rum, mixed peel, and maraschino cherries. The cake became a staple in Trinidadian cuisine and is now a beloved dessert enjoyed by many.

Ingredients

1 lb (454 g) of raisins
1 lb (454 g) of currants
1 lb (454 g) of prunes
1 lb (454 g) of maraschino cherries
0.25 lb (113 g) of chopped almonds
at least 1 bottle of rum
1 dozen eggs
1 lb (454 g) of granulated sugar
0.25 lb (113 g) of mixed peel
2 tsp (10 ml) of vanilla extract
1 lb (454 g) of flour
1 lb (454 g) of butter
4 tsp (20 g) of baking powder

Caramel colouring

0.25 lb (113 g) of brown sugar
1 stick of cinnamon (1 inch)
0.5 cup of boiling water
3 cloves

Frosting

3 egg whites
0.5 cup of water
1 lb (454 g) of granulated sugar
0.5 tsp (5 g) of cream of tartar

How to prepare

The day before making the cake, mince currants, raisins, pitted prunes, and finely cut mixed peel. Add the chopped maraschino cherries.
Pour the rum over this mixture and let it soak for at least 24 hours, stirring occasionally.

Caramel colouring

Put brown sugar in a heavy-bottomed pan over heat and let the sugar liquefy while stirring.
Cook until the syrup turns dark golden brown, making sure not to let it burn.
Remove the pan from the heat and add 0.25 cup of boiling water, stirring briskly.
Return the pan to heat until the sugar and water blend easily.
Remove from heat and let it cool.
Bottle and store until ready for use.

On the day

On the day the cake is to be made, grease and line buttered baking tins with buttered greaseproof paper or butter pudding molds.
Sift the dry ingredients together four times and break the eggs into an earthenware mixing bowl. Note: accurate measurements are essential.
Gradually cream the butter and sugar until the sugar grains are dissolved and the mixture is light and fluffy.
Stir in the soaked fruit, finely chopped nuts, caramel coloring, and blend evenly.
Add a small amount of the creamed butter and sugar mixture at a time, beating well after each addition, until all of it has been used up.
Set aside.
Whip the eggs until thick and fold them into the fruit mixture.
Add the sifted dry ingredients, a small amount at a time, repeating until all of it has been used up. Stir only until well blended.
Do not overmix.
Pile the mixture lightly into the prepared tins and bake in a very slow oven at 200°F (93°C) for 1 hour.
Then reduce the temperature to 175°F (79°C) and continue baking until the cake shrinks from the sides of the pan.
To test, insert a skewer in the center of the cake.
Leave the cakes in the tins to cool for 24 hours.
The cakes may be wrapped in rum-soaked cloth and stored to ripen.

Frosting

Put sugar and water in a pan and stir together. Cook, stirring only until the sugar grains are dissolved.
Add cream of tartar and cook until the syrup spins a thread. When the syrup shows signs of getting heavy, start beating the egg whites until stiff peaks form.
Pour the hot syrup in a continuous stream over the beaten egg whites and beat until the mixture thickens and loses its sheen.
Ice the cake if desired and decorate it to suit the occasion.

Variations

Some variations of Trinidad Black Cake include adding additional spices such as nutmeg, cinnamon, or allspice for extra flavor.
For a nut-free version, you can omit the almonds or substitute them with another type of dried fruit.

Cooking Tips & Tricks

Soaking the fruits in rum for at least 24 hours allows them to absorb the flavors and become plump and juicy.

- Creaming the butter and sugar until light and fluffy helps to create a tender and moist cake.

- Folding the whipped eggs into the fruit mixture gently ensures a light and airy texture.

- Baking the cake at a low temperature helps to prevent it from drying out and ensures even cooking.

Serving Suggestions

Trinidad Black Cake is traditionally served on its own as a dessert. It can also be enjoyed with a dollop of whipped cream or a scoop of vanilla ice cream.

Cooking Techniques

Creaming the butter and sugar until light and fluffy helps to incorporate air into the batter, resulting in a lighter cake.

- Folding the whipped eggs into the fruit mixture gently helps to maintain the cake's airy texture.

Ingredient Substitutions

If you don't have maraschino cherries, you can use dried cherries or cranberries as a substitute.

- Instead of rum, you can use fruit juice or a combination of fruit juice and rum extract for a non-alcoholic version of the cake.

Make Ahead Tips

Trinidad Black Cake can be made ahead of time and stored in an airtight container at room temperature for up to a week. The flavors will continue to develop and intensify over time.

Presentation Ideas

Trinidad Black Cake can be decorated with additional maraschino cherries, almonds, or a dusting of powdered sugar for a festive touch. You can also drizzle the cake with a rum glaze for extra flavor.

Pairing Recommendations

Trinidad Black Cake pairs well with a cup of strong black coffee or a glass of rum for a truly Caribbean experience. It can also be enjoyed with a cup of tea or a glass of milk.

Storage and Reheating Instructions

Trinidad Black Cake can be stored in an airtight container at room temperature for up to a week. To reheat the cake, you can microwave individual slices for a few seconds or warm them in the oven at a low temperature.

Nutrition Information

Calories per serving

Each serving of Trinidad Black Cake contains approximately 350 calories. The high calorie content is due to the sugar, butter, and eggs used in the cake.

Carbohydrates

Each serving of Trinidad Black Cake contains approximately 50 grams of carbohydrates. The majority of these carbohydrates come from the sugar in the cake, as well as the fruits and flour.

Fats

Each serving of Trinidad Black Cake contains approximately 20 grams of fat. The fat content mainly comes from the butter used in the cake, as well as the almonds and eggs.

Proteins

Each serving of Trinidad Black Cake contains approximately 5 grams of protein. The protein in the cake comes from the eggs and almonds.

Vitamins and minerals

Trinidad Black Cake is not a significant source of vitamins and minerals. However, the cake does contain small amounts of vitamin E from the almonds and eggs.

Alergens

Trinidad Black Cake contains eggs, nuts (almonds), and gluten (from the flour), which may be allergens for some individuals.

Summary

Trinidad Black Cake is a rich and indulgent dessert that is high in calories, carbohydrates, and fats. While it may not be the healthiest option, it is a delicious treat to enjoy in moderation during special occasions.

Summary

Trinidad Black Cake is a decadent and flavorful dessert that is perfect for special occasions. With its rich fruit flavors, moist texture, and dark color, this cake is sure to be a hit with your family and friends. Enjoy a slice of this traditional Caribbean treat and savor the taste of the islands.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl living in Trinidad. My grandmother, who was known for her delicious cooking, had passed down many recipes to me over the years. But one day, as I was rummaging through her old recipe book, I stumbled upon a handwritten note tucked away in the back. It was the recipe for Trinidad Black Cake.

I had never heard of this cake before, but the ingredients listed were all familiar to me - rum, dried fruits, spices. I knew right away that this was a special recipe, one that I needed to try for myself. So, with my grandmother's blessing, I set out to make the Trinidad Black Cake.

The first step was to soak the dried fruits in rum for several days. This was a traditional method of preparing the fruits for the cake, allowing them to absorb the rich flavor of the alcohol. As I stirred the mixture each day, I could already smell the intoxicating aroma of the rum-infused fruits.

Next came the baking. The recipe called for a combination of butter, sugar, eggs, and flour, all mixed together with the soaked fruits and a variety of spices - cinnamon, nutmeg, cloves. The batter was thick and rich, and as I poured it into the cake tin, I could see the flecks of fruit and spice speckling the mixture.

The cake took several hours to bake, filling the kitchen with a warm, spicy scent that made my mouth water. When it was finally done, I carefully removed it from the oven and let it cool on the counter. The top of the cake was dark and glossy, a result of the long, slow baking process that gave the Trinidad Black Cake its distinctive color and flavor.

I couldn't wait to taste it. I sliced a piece and took a bite, savoring the rich, dense texture and the sweet, fruity taste. It was unlike any cake I had ever tried before - a perfect balance of flavors and textures, a true taste of Trinidad.

Over the years, I have made the Trinidad Black Cake many times, each time tweaking the recipe to suit my own tastes and preferences. I have shared it with friends and family, who have all marveled at its unique flavor and texture. And every time I make it, I think of that first time I found the recipe in my grandmother's old book, and how it has become a cherished part of my culinary repertoire.

Now, as I sit here in my kitchen, preparing to make another batch of Trinidad Black Cake, I can't help but feel grateful for the memories and traditions that this recipe represents. It is more than just a cake - it is a connection to my past, a reminder of the love and generosity of my grandmother, and a symbol of the rich culinary heritage of Trinidad. And as I take my first bite of the cake, I know that I will always carry a piece of that heritage with me, wherever I go.