About this dish
A dense rum-soaked fruit cake, dark from burnt sugar, traditional for Christmas and weddings.
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Ingredients
🍇2 cups mixed dried fruit, soaked in rum
🌾2 cups flour
🧈200g butter
🍯1/2 cup burnt sugar (browning)
Method
Serves 21
Soak the dried fruit in rum and port for at least several weeks, or overnight if pressed for time.2
Blend the soaked fruit into a coarse paste.3
Cream butter and sugar, then mix in the fruit paste and burnt sugar browning.4
Fold in flour and spices.5
Bake slowly at a low temperature, brushing with more rum as it cools.✓ What Makes it Authentic
Trinidad black cake has British plum pudding roots, distinguished by fruit soaked in rum for weeks or months beforehand.
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