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The Hirshon Trinidad Black Cake


  • Total Time: 0 hours

Ingredients

Scale
  • 1 lb prunes, seeded and chopped
  • ½ lb golden raisins
  • ½ lb raisins
  • 1 lb currants
  • 1 lb dried cranberries
  • ¼ lb candied mixed peel
  • ½ lb dried cherries, chopped in half
  • ¼ lb chopped almonds
  • 1 ½ cups cherry brandy
  • 2 cups dark rum
  • 2 cups or 1 lb butter
  • 2 cups or 1 lb brown or granulated sugar
  • 10 large eggs
  • 3 tsp grated lime zest
  • 2 tsp PA Benjamin Mixed Essence
  • 1 lb or 4 cups flour
  • 4 tsp baking powder
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ¼ cup (or more) burnt sugar browning
  • 1 cup mix of equal parts of rum, cherry brandy and sherry

Instructions

  1. A few days, weeks, or months before baking, combine prunes, raisins, currants, dried cranberries, mixed candied peel, cherries, almonds, cherry brandy and rum. Let the mix soak for as long as you can allow. Purée in a food processor when ready to bake the cake, add some rum or sherry to loosen the mixture up if needed.
  2. When baking day arrives, line three eight-inch round cake pans with double layers of wax paper. Now cream the butter and sugar until light and fluffy. Beat in eggs one at a time, then add lime peel and mixed essence.
  3. Combine flour, baking powder and mixed spices, then fold into creamed mixture gradually. Add your soaked fruit purée and enough browning to achieve the desired color (which should be seriously dark), stirring well all the while.
  4. Now, pour your mix into the baking pans, filling them about ¾ of the way. Bake in preheated oven at 250°F for one hour. Then, reduce heat to between 200 and 225 for another 90 minutes, or until tester comes out clean.
  5. Finally, prick the hot cake and add more of your rum, cherry brandy and sherry mix. Cover and set aside. As the alcohol soaks in, add more periodically for at least another 12 hours.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
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