I remember Black Cake being served to our family and friends when they visit us for Christmas every year. Black Cake is a Trini style dessert that my mother would make. It is generally expected to be served when you visit your friends and family for Christmas.
Black Cake is also made for wedding cakes, the reason being is that Black Cake has a very long shelf life. My mother would have Black Cake in her fridge that was close to a year old. Black Cake is made with rum which causes the cake to last a long time without spoiling.
Many years ago, Christmas time, I ate quite alot of Black Cake that my mother prepared, it tasted really good and I ended up being really sick. Not because the cake was bad but because I was too greedy!!!
Black Cake is sold commercially now and can be purchased during the year. They are even sold in packages/boxes as souvenirs.
Ingredients for fruits
2 cups mixed fruit
2 cups raisins
2 cups seedless prunes
2 cups candies cherries
1 bottle red sweet wine
3 cups dark rum (I used Cruzan dark rum)
Ingredients For cake
1 tablespoon gravy browning
2 cups all purpose flour
1 cup brown sugar
2 teaspoons baking powder
1/2 pound (1 cup) butter
1 teaspoon cinnamon
1/4 teaspoon nutmeg
4 cups soaked fruits
1 teaspoon almond essence
1 teaspoon vanilla extract
A pinch of salt
Grind raisins, mixed candied fruits and place in a large container. Cut cherries in two and add. Add currants. Pour bottle of wine over ground fruit and cover tightly. Let soak for as long as possible.
Cream butter and eggs until light and fluffy. Add Sugar. Sift flour, salt, baking powder, baking soda and spices together. Mix in dry ingredients along with gravy browning and essences until well blended.
Fold in fruit mixture and blend well. Pour into pans, which have been greased and lined with grease proof paper and greased a second time.
Bake at 350 degrees until cake shrinks away from sides or when toothpick comes out clean when tested in center of cake. Cool Thoroughly. Wet cakes with 1/4 cup of dark rum.