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Trinidad Fruit Cake

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PREP TIME
20 min
COOKING TIME
150 min
TOTAL TIME
20810 min
SERVINGS
16 servings
Dessert South American
Trinidad Fruit Cake
Ingredients
  • 3 cups raisins
  • 2 cups currants
  • 1 cup prunes
  • 2/3 cup candied mixed peel
  • 1 1/4 cups cherry brandy
  • 1/2 cup dark brown sugar
  • 6 tablespoons dark rum
  • 1 teaspoon mixed spice
  • 2 cups butter, softened
  • 1 3/4 cups dark brown sugar
  • 10 eggs
  • 4 cups self-rising flour, sifted
  • 1 teaspoon vanilla extract
Instructions
1
Begin by processing the raisins, currants, prunes, and mixed peel in a food processor until they are finely chopped. Transfer the mixture to a large container.
2
Next, combine the cherry brandy, 1/2 cup brown sugar, dark rum, and mixed spice in a bowl. Mix everything together thoroughly and seal the container to allow the flavors to meld. Refrigerate the mixture, stirring it occasionally, for a period of 2 weeks to 3 months.
3
Preheat your oven to 325 degrees F (165 degrees C). Grease and line two 9-inch cake pans with parchment paper to prepare them for baking.
4
In a separate bowl, cream together the butter and 1 3/4 cup brown sugar until you achieve a smooth consistency. Beat in the eggs one by one, ensuring they are fully incorporated into the mixture.
5
Add the finely chopped raisin mixture to the bowl and mix until it is evenly distributed throughout the batter. Gradually fold in the flour and vanilla extract, stirring until the batter is smooth and has a consistency that allows it to fall off the back of a spoon.
6
Divide the batter evenly between the prepared cake pans. Cover the pans loosely with aluminum foil to prevent drying out during baking.
7
Bake the cakes in the preheated oven for approximately 2 1/2 hours, or until they are firm and spring back when pressed lightly.
8
Allow the cakes to cool in their pans for 8 hours, or overnight. To maintain their moisture, wrap them tightly in aluminum foil and store them for later use.