Trinidad Black Fruit Cake

Presented by Tropical Recipes

Ingredients

1 cup granulated sugar

1 cup butter, room temperature

5 large eggs, room temperature

1/3 cup dried currants

1/3 cup raisins

1/3 cup pitted dried prunes

1/3 cup mixed peel/fruit cake mix

1/3 cup maraschino cherries

1 cup grape juice (for soaking)

1 cup cherry juice or pomegranate juice (for soaking)

2 cups all-purpose flour

2 tsp baking powder

2 tsp cinnamon

2 tsp nutmeg

2 tsp cardamom

2 tsp vanilla extract

1 tsp almond extract

1 tsp orange extract

1 tsp lemon zest

About 1/4 cup or more of browning (you can make your own)

Instructions

Soak the Fruits: Soak the dried currants, raisins, prunes, mixed peel, and maraschino cherries in the grape juice and cherry or pomegranate juice for a few hours, or up to several days before making the cake. This soaking process softens the fruits and enhances their flavour. When ready to bake, puree the soaked fruit mixture in a food processor until smooth. Measure 2 cups of the pureed fruit mixture and set it aside.

Prepare the Cake Batter: Ensure the eggs and butter are at room temperature. In a large mixing bowl, cream the butter and sugar until light and fluffy. In a separate bowl, whisk the eggs along with the lemon zest, vanilla extract, orange extract, and almond extract.

Combine Dry Ingredients: In another bowl, combine the flour, cinnamon, nutmeg, cardamom, and baking powder.

Mix the Ingredients: Gradually add the egg mixture to the creamed butter and sugar, mixing well until combined. Then, add the pureed fruit mixture and mix to combine. Gradually fold in the flour mixture until well incorporated, being careful not to over-mix the batter. Lastly, add the browning and mix until the batter reaches a dark brown colour.

Bake the Cake: Preheat your oven to 350°F (175°C). Line a baking pan with parchment paper and transfer the batter to the pan. This recipe will make one 9-inch round ca two smaller 7-8-inch cakes, or 15-20 cupcakes. Bake the cake at 350°F for 1 hour. Then, lower the oven temperature to 280°F and continue baking for another 45 minutes, or until a toothpick inserted into the center comes out clean. If baking cupcakes, use liners and preheat the oven to 280°F, baking for about 45 minutes or until a toothpick comes out clean.

Finish and Store: Remove the cake from the oven and let it cool. Instead of soaking the cake with additional alcohol, you can brush it with more grape or cherry juice for extra moisture and flavour. Store the cake in an airtight container. You can add more juice every few days to keep it moist if desired.

Enjoy your delicious, alcohol-free Trinidad Black Fruit Cake!