The Cakery

So the countdown for the most anticipated holiday of the trini calendar outside of carnival is here, and we here at chefaholic can't wait for this special day. We're so anxious we have dedicated and entire post to the baking of cake. So in today's post am going to showcase four scrumptiously delectable baked treats. The first being the ever so popular TRINI BLACK CAKE. I assume that most trinis have already prepared that jars and buckets full of different fruits for example (currents prunes sultan raisins). Don't fear if u are still yet to do so there is still time so it's quiet easy grab a sterilized container ¾ fill it with fruits or whatever amount u have and cover it with cherry brandy and white rum cover container with lid and leave to soak in the alcohol . so people that was and always will be the first step in making black cake so here is the rest of the recipe and don't forget to send in your pictures to be featured on our facebook wall.

Fruit mixture

• 1/2 lb currants
  
• 1/2 lb raisins
  
• 1/2 lb prunes
  
• 1  jar cherries, drained
  
• 1/4 lb mix peel
  
• 2 ounces almonds finely chopped
  
• 1 Bottle white rum
  
• 1bottle of cherry brandy
  
• 1 teaspoon vanilla
  
  
  
  
  
  Caramelised sugar
  
  1lb brown sugar
  
• 1cup boiling water
  
  
  
  The cake
  
• 1 teaspoon lime peel grated
  
• 2 cups flour
  
• 2 teaspoons baking powder
  
• 1/2 lb butter
  
• 1 1/8 cups sugar
  
• 5 eggs
  
  2tbspVanilla essence
  
  1tbsp cinnamon
  
  
  
  Directions:
  
  
  Prep Time: 2 hrs
  
  Total Time: 5 hrs
  
  • To prepare the fruit mix: Finely chop currants, raisins, prunes, figs and cherries.(always chop please don't blend)
    
  • Combine in a large bowl with mixed peel and almonds.
    
  • Mix vanilla and ground cloves with rum, and pour the rum mixture over the fruit mix.
    
  • Stir to combine.
    
  • Cover the bowl tightly, and let soak for a minimum of 24 hours and up to one month.
    
  • Prepare the caramelised sugar on the day you intend to bake the cake.
    
  • Put brown sugar in a heavy pot.
    
  • Carefully cook over low heat stirring constantly, until sugar liquefies and begins to turn darker.
    
  • Do not burn!
    
  • When sugar has turned dark, remove pot from heat and gradually stir in hot water.
    
  • Mix well.
    
  • Let the mixture cool.
    
  • Preheat oven to 120 C (250 F).
    
  • Line a round cake tin with buttered parchment paper.
    
  • Stir lime peel and caramelised sugar into the fruit mixture.
    
  • Set aside.
    
  • Sift together flour and baking powder
    
  • Set aside.
    
  • Cream together butter and sugar until light and fluffy.
    
  • Add eggs, one at a time, mixing until blended.
    
  • Add the flour mixture, stir to combine.
    
  • Add the fruit mixture, stir to combine.
    
  • Pour batter into the prepared tin and place the pan in a larger shallow pan filled with hot water.
    
  • Cook in the preheated oven for 2 1/2- 3 hours or until cake tests done.
    
  • Cake should shrink from the sides of the pan.
    
  • Cool cake in the tin for 24 hours before removing.
    
  • Let the cake ripen for some time before serving.
    
  • Fruit cakes keeps very well, but if you want to store it for a longer time, moisten it with additional rum from time to time.