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TRINIDAD BLACK CAKE « Petula Alicia Fraser - Life Alignment Coach

1 lb prunes, seeded and chopped

1 lb raisins

1 lb currants

1 lb sultans

1/4 lb mixed peels

1/2 lb cherries chopped in half

1 1/2 cups cherry brandy

2 cups rum

2 cups or 1 lb butter

2 cups or 1 lb sugar

( brown or granulated)

10 large eggs

2 tsp.grated lime peel

2 tsp. vanilla extract

1 lb or 4 cups flour

4 tsp. Baking powder

2 tsp. ground cinnamon

1/4 cup browning or more

1 cup mixture of rum and cherry brandy



  1. The day before of some days before baking I boil the fruits ( prunes, raisins, currants, sultans, mixed peels and cherries) in rum and cherry brandy. It’s optional some people might prefer soaking the fruits. Blend some fruits.
  2. Line cake pans with double layers of wax paper.
  3. Cream butter and sugar until light and fluffy.
  4. Beat eggs one at a time. I prefer blending the eggs in the blender. Pour in eggs into the batter and add lime peel and vanilla.
  5. Combine flour baking powder and cinnamon, fold into creamed mixture gradually.
  6. Add fruits and enough browning to give the desired color. Stir well. I always put a Guinness when mixing the batter. U can always add a little more rum to ur desired taste.
  7. Put in lined baking pans and bake in a preheated oven at 250°F for the first hour, reduce heat to 200°F- 225°F for the remaining 1 1/2 hours or until the tester comes out clean.
  8. Prick hot cakes and soak with a mixture of rum and cherry brandy. Cover and set aside to cool.