Trinidad Black Cake
- 1 lb raisins
- 1 lb currants
- 1 lb prunes
- 1 lb maraschino cherries
- ¼ lb almonds, chopped
- rum - at least 1 bottle
- 1 dozen eggs
- 1 lb sugar (granulated)
- ¼ lb mixed peel
- 2 x 5 ml vanilla extract
- 1 lb flour
- 1 lb butter
- 4 x 5 g baking powder
- ¼ lb brown sugar
- 1" stick cinnamon
- ½ cup boiling water
- 3 cloves
- 3 egg whites
- ½ cup water
- 1 lb granulated sugar
- ½ x 5 g, cream of tartar
- The day before cake is to be made, mince currants, raisins, pitted prunes, add finely cut mixed peel and the chopped maraschino cherries.
- Pour the rum over this mixture, then soak the mixture for at least 24 hours, stirring occasionally.
- Put brown sugar in a heavy bottomed pan over heat and, while stirring, let the sugar liquefy.
- Cook until syrup is dark golden brown, do not let the syrup burn.
- Take pan off the heat and add ¼ cup boiling water, stirring briskly.
- Return to heat until sugar and water blends easily.
- Take off and 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 moulds.
- Sift dry ingredients together four times, break eggs and put into earthenware mixing bowl. Nb: accurate measurements are essential.
- Gradually cream the butter, and sugar and continue creaming until sugar grains are dissolved and mixture is light and fluffy.
- Stir in soaked fruit, the finely chopped nuts, the caramel colouring, and blend evenly.
- Add a small amount at a time to the creamed butter and sugar and repeat, beating well after each addition, until all has been used up.
- Set aside.
- Whip eggs until thick, and fold into fruit mixture.
- Add sifted dry ingredients, a small amount at a time, repeat until all has been used up and stir only until well blended.
- Do not over- mix.
- Pile lightly into prepared tins and bake in a very slow oven, 200°F.
- For 1 hour, reduce to 175°F.
- And continue baking until cake shrinks from sides of pan.
- To test, insert a skewer in centre of cake.
- Leave in tins to cool, for 24 hours.
- Cakes may be wrapped in rum soaked cloth and stored to ripen.
- Put sugar and water which has been stirred together to cook, stirring only until sugar grains are dissolved.
- Add cream of tartar, cook until syrup spins a thread; when syrup shows signs of getting heavy, start beating egg whites which must be beaten until stiff and can stand in peaks, pour hot syrup in a continuous stream over beaten egg whites and beat until thick mixture loses its sheen.
- Ice the cake if desired, and decorate to suit occasion.