A Perfect Black Cake
A Sign of Christmas
Just like sorrel this to me is another sign of Christmas in the “air”. Smelling black cake brings back so many memories… Visiting friends and family to “buss ah lime” or going house paranging; being served a nice slice of black cake or hops bread and ham along with some homemade wine, ginger beer or sorrel and you are enjoying yourself even though it is 2 o’clock in the morning and you’re trying not to eat too much at this house, because you have four more houses to parang in before you reach home……
It sure brings back memories. But it doesn’t have to stop here because I will have even more to reminisce about this Christmas and many more to come from that one smell of black cake. Here is black cake, straight from my trini kitchen to yours. Enjoy.
Trinidad Black Cake Recipe
Trinidad BLACK CAKE
3 1/2 -4 cups flour
1 cup sugar
1 cup shortening
1 bt. sherry brandy
1 cup browning
1 tsp. vanilla essence
1 tsp. baking soda
1 tsp. nutmeg
1 tsp. salt
1 tsp. cinnamon
3 lbs. fruits (raisins, currants, dates, cherries, mixed peel, almond, sultanas)
grated orange rind
yield: Makes two five pound cakes
Make the browning
Sift the flour and the baking soda together in a separate bowl. Add spices to flour.
Beat the eggs. Add the eggs, browning and vanilla essence. Mix well.
Add the soaked blended fruits and fruits and mix .
Placed in a greased and floured baking dish and bake in a preheated oven 270-300 degrees Fahrenheit or until cake leaves the sides or for about (3 hours). Test with a thin knife, insert in the centre of the cake, if it comes out clean the cake is done.
Pour some rum over the baked cake immediately after it is baked.
Here I would leave it up to you to use your discretion
Trinidad Black Cake
This was a long post but coming up soon I’ll be posting another favourite cake recipe of ours; sponge cake. Stay tuned. Ah gone!