Welcome to Key Ingredient!

2 Million Recipes & Growing

shared by followers | following

Trinidad Black Christmas Cake

Trinidad Black Christmas Cake

Trinidad Black Christmas Cake
  • 20 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time
  • YIELD: 20 servings

Trinidad Black Christmas Cake

Ingredients

FRUIT:
1 cup pitted prunes
1 cup raisins
cups currants
1 cup mixed candied citrus peel chopped
teaspoon ground allspice
teaspoon ground nutmeg
teaspoon ground cinnamon
teaspoon vanilla extract
teaspoon almond extract
1 cup cherry brandy
1 cup dark rum
ASSEMBLY:
1 cup light brown sugar - (packed)
3 tablespoons boiling water
10½ tablespoons butter plus more
4 eggs
¾ teaspoon grated lemon zest
¾ teaspoon grated lime zest
¾ teaspoon almond extract
¾ teaspoon vanilla extract
1 cup flour
teaspoons baking powder
½ cup chopped walnuts
½ cup chopped pecans
½ cup maraschino cherries cut in half
½ cup glazed cherries quartered

Directions

For the fruit, in large bowl, mix prunes, raisins, currants, citrus peel, allspice, nutmeg, cinnamon, vanilla, almond extract, brandy and rum. Cover and refrigerate overnight. Strain Fruit, reserving liquid. To assemble, in heavy saucepan over low heat, melt brown sugar, stirring constantly until sugar is dark brown, 10 to 12 minutes. Stir in boiling water. Mixture will steam profusely; be careful not to stand too close. Mixture should be darkish brown and thick. Set aside to cool, 15 minutes. Cream butter. Mix in eggs, 1 at a time. Add lemon zest, lime zest, almond extract and vanilla extract. Sift together flour and baking powder. Add gradually to creamed mixture. Mix in melted sugar, walnuts, pecans, maraschino cherries and Fruit. (If melted sugar has hardened, before adding to mixture return it to stove and stir over low heat until it thins, 2 to 3 minutes.) Pour into greased 9-inch round cake pan lined with 2 sheets greased wax paper. Bake at 250 degrees 2 hours or until toothpick inserted in center comes out clean. Remove cake from pan. Soak cheesecloth in 1 cup reserved liquid from Fruit, then while cake is still warm, wrap cake in cheesecloth. Let cool, then wrap in foil and refrigerate overnight or up to several months. Refrigerate any liquid from Fruit and periodically drizzle cake with liquid. Decorate with glazed cherries before serving. This recipe yields 20 servings. Each serving: 258 calories; 129 mg sodium; 59 mg cholesterol; 11 grams fat; 33 grams carbohydrates; 3 grams protein; 0.74 gram fiber.

More recipes by

views icon 340 heart icon No one has favorited this yet. Be the first! (hide recent) (view recent)

Member options

By logging in, you can leave comments and rate this recipe.

Sign In