Trinidad Rum Cake
The tradition of rum or black cake during Christmas and New Year’s Eve in Trinidad comes from the British plum puddings or fruitcakes that can be dated back as far as the 19th century. Here's my family recipe.
Ingredients
Ingredients for Soaked Fruits
- 2 lbs of pitted prunes 2lbs of raisins, 1lb of currants, 6 oz citron/ orange peel – add fruits to in pot with 16 oz of rum, 16 oz of port wine, 375ml brandy - bring to a boil, cool then blend half the fruits and chop half – put in mason jar and store for a minimum of 4-5 days to a year. (This can be used to make up to 16 9-inch cakes.
Ingredients for Cake
- 1/16 of soaked fruits (approx. 4oz of soaked fruits.)
- 4 oz of butter and white granulated sugar
- 2 eggs
- ½ tbs baking powder
- 4 oz sifted flour
- 1/8 cup browning or burnt sugar
- ½ tsp of vanilla essence
- Dash of Angostura bitters
- ¼ tsp of nutmeg and all spice
Instructions
- Add butter and sugar to a bowl then cream using electronic mixer. ( mix until butter and sugar batter is light and fluffy)
- Add eggs and spices to blender. Blend.
- Then add egg mixture to creamed butter and sugar and mix (either manually of electronic)
- Combine fruits into batter. (either manually of electronic)
- Add sifted flour and baking powder to bowl. Fold into batter.
- Pour in browning and mix well.
- Add batter into greased 9inch pan, lined with wax paper.
- Bake at 350 degrees for 35 -40 minutes. PRO TIP - to test if cake is finished, use wooden toothpick or utensil and stick into cake. The wooden utensil should be clean.
- Let cake cool.
- Then the fun part, soak with 1/8 cup of preferred dark rum and 1/8 cup of cherry brandy.
- Let liquor absorb and feliz navidad!