How to Make Homemade Trinidad black fruit cake

Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, trinidad black fruit cake. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Trinidad black fruit cake is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Trinidad black fruit cake is something which I’ve loved my whole life. They’re fine and they look fantastic.

A decadent Caribbean black cake, a heavy duty rum fruit cake, popularly made in the Caribbean around Christmas time using rum soaked fruits of raisins. Perfect for your guests this holiday season. I bring to you the best Trinidad black cake recipe. Black cake is the ultimate Christmas cake in the.

To get started with this recipe, we must first prepare a few ingredients. You can have trinidad black fruit cake using 15 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Trinidad black fruit cake:

1. Make ready For the fruits
2. Make ready dried raisins
3. Prepare cherries
4. Make ready orange peel
5. Take rum
6. Take sherry brandy
7. Get For the sugar syrup
8. Take sugar
9. Take water
10. Take For the other ingredients
11. Prepare eggs n 1 teaspoon vanilla essence
12. Prepare flour
13. Take brown sugar
14. Take butter
15. Take Spices of choice I used cinnamon,ginger,nutmeg I used

If fruits are soaked only a couple of hours or days, it will result in more of a cakey texture. I now present the truly ubiquitous Trinidad black cake, a Caribbean-rum-fruit-cake that trumps all other cakes. Like sorrel, Black Cake in Trinidad is a Christmas institution. Made predominantly of alcohol drenched prunes, currants and raisins, variations abound (and I love taste testing when we make the visiting rounds).

Instructions to make Trinidad black fruit cake:

1. Put the rum,brandy,raisins and cherries,1 teaspoon cinnamon in a sufuria and bring to a boil let rest for 2 hours after they boil.they will soak up some liquid and become bigger
2. Preheat your oven to 180 degrees.Now let's work on the syrup please be careful it can burn really bad.add the sugar to a pan let it brown n darken then add water.let it cool
3. Lightly blend the fruits in the blender for 1 minute add the orange peel
4. Cream the butter and sugar till light and fluffy
5. Add one egg at a time and add the vanilla
6. Then add 1/3 of the flour and half the fruits
7. Then add 1/3 flour and the rest of the fruits fold in and the put the other flour.add the caramelized sugar and fold in
8. Put the mixture in well greased and floured with parchment tins and bake for 1 hour at 180 degrees and 120 degrees Celsius for 20 minutes
9. Serve when cooled

Like sorrel, Black Cake in Trinidad is a Christmas institution. Made predominantly of alcohol drenched prunes, currants and raisins, variations abound (and I love taste testing when we make the visiting rounds). Still, the best black cake is always the recipe that one grew up with. The traditional Caribbean Christmas cake, aka euphoria! This heavy-duty rum fruit cake takes some time to make: with the minimum soaking time the recipe extends over two days, but I always take a month!

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