Trinidad Black Fruit Cake

Growing up, every Christmas eve would smell of black cake in the making. The rich alcohol soaked fruits, the essence, the smell of the cake in the oven! Of course, half the fun was sneaking a few cherries or almond pieces when no one was looking… although in hindsight mommy always caught me and gave me the look!

July is finished but it’s never too late for a slice of this rich black fruit cake! I love that we have given ourselves freedom to making this cake in July and even year round. No excuse needed except that of a craving. And now that I’m a baker, I always have a bottle of fruits soaking that never runs out! Here’s my family recipe:

Soak Fruits in a glass bottle (at least a few weeks in advance):

1 lb currants

1 lb raisins

1 lb prunes, pitted

1/4 lb mixes peel

3 cups cherry brandy

3 cups rum (black label) or non-alcohol wine

Cake Ingredients:

1/2 lb butter

(1 cup) 1/2 lb sugar (1 cup + 2 tbsp)

5 large eggs (lightly beaten with lemon peel)

3 cup soaked fruits

1/2 tsp cinnamon

1/4 tsp spice

1/4 tsp grated nutmeg

1/4 tsp salt

1/2 tsp vanilla extract

1/2 tsp almond extract

1/2 lb flour (1 2/3 cup)

1/2 cup almond meal

1/2 cup maraschino cherries, chopped

1/3 cup browning 3 tsp baking powder

1/3 cup chopped almonds (optional)

Bake at 300 degrees for 2 hours.

See video for method and details.

Homemade Browning:

Add 1/2lb brown sugar to a heavy pot and stir continuously until all the sugar is melted.

When the sugar turns brown and starts rising up in the pot, carefully place the pot into a sink and very carefully add 1/2 cup water into the pot. The sugar will sputter so be very careful to keep a distance from the sink. Add just enough water to stop the sugar from bubbling. Let cool.