Trinidad Black Cake

Ingredients

• 450g Dried mixed fruits (raisins, currants, prunes, dates)
• 250ml Dark rum
• 125ml Red wine
• 250g Unsalted butter, softened
• 200g Brown sugar
• 4 Large eggs
• 250g All-purpose flour
• 1 Teelöffel Baking powder
• 1 Teelöffel Ground cinnamon
• 1/2 Teelöffel Ground nutmeg
• 1/4 Teelöffel Ground cloves
• 1/2 Teelöffel Almond extract
• 1 Teelöffel Vanilla extract
• 50g Chopped almonds
• 1 Esslöffel Browning liquid (optional)

Instructions

1. Soak dried fruits in rum and red wine for at least 24 hours (or up to several months). The longer, the better.
2. Preheat oven to 150°C (300°F) and grease and line a 20 cm (8-inch) springform pan with parchment paper.
3. In a large bowl, cream together butter and brown sugar until light and fluffy.
4. Beat in eggs one at a time, then add almond and vanilla extracts and mix well.
5. In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and cloves.
6. Gradually fold dry ingredients into the wet mixture, alternating with the soaked fruits (with some liquid). Fold in chopped almonds and browning liquid (if using).
7. Pour batter into the prepared springform pan and smooth the top.
8. Bake in the preheated oven for 2.5 to 3 hours, or until a toothpick inserted into the center comes out clean. The top can be covered with aluminum foil during baking to prevent over-browning.
9. Let the cake cool completely in the pan. Once cooled, it can be 'fed' with additional rum and stored in an airtight container to deepen its flavor.

Nutrition