Black Cake (Trinidad)

Like sorrel, Black Cake in Trinidad is a Christmas institution. Made predominantly of alcohol drenched prunes, currants and raisins, variations abound. You’ll notice the insane amount of liquor that goes into this dessert. Not only does that make the final cake unbelievably moist it also renders it virtually ageless. Kept in ‘old time cake tins’ you could still be eating Christmas in July and August!

Cake:
1 lb unsalted butter
1 lb sugar
8 eggs
1 tsp. lemon essence
2 tsp. lime rind, freshly zested
2 tsp. pure almond essence
2 tsp. pure vanilla extract
1 lb all-purpose flour, unbleached
4 tsp. baking powder
2 tsp. mixed spice
½ tsp. fresh nutmeg, grated

Fruit Base:
1 lb prunes, pitted
1 lb raisins
1 lb currants
1 bottle cherry brandy
1 bottle rum
2 Tbsp. Angostura bitters

Browning:
1 lb brown sugar
½ cup water, boiling hot

Have on Hand:
1 more bottle rum

Three to Five Days Before:
Up to 5 days before you make the cake, chop up all the fruits for the fruit base. Place in a large bowl, pour in Angostura bitters, cherry brandy and rum. Leave in a cool corner, covered, to soak up the liquor. As I said 3-5 days before is the best option, 24 hours minimum if you must be 'so last-minute'!

On the Day Of - Blend Fruit Base:
I pour the soaked fruit and juices into a blender and blend until thick and still a bit chunky (like tomato sauce). Note: If you have been macerating your fruit for a minimum of a month in advance you can skip this step.

Prepare Browning:
Burn sugar until caramelized, add hot water gradually. Mix well and leave to cool. Please be extra careful at this stage as a 'browning' burn is NOT a fun thing!

Preheat oven to 250°F (120°C/100°C fan, Gas Mark 0.5). Greased tins that have been doubly lined with brown paper or parchment paper.

Cream the butter and sugar.

Add eggs one at a time, mixing to incorporate. Add lemon essence, lemon zest, almond essence and vanilla.

Mix and sift flour, baking powder, mixed spice and nutmeg.

Gradually add sifted ingredients to creamed mixture. Mix in fruit base purée and 'browning'.

Pour batter into prepared tins and bake for 3 hours.

Once removed from the oven soak the tops with equal portions of the remaining bottle of rum. Don't be surprised if the top of the cake starts to look pale and 'weird'. Believe me, after several hours, and definitely by the next day all that alcohol will be absorbed and you will finally understand how this cake got its name!