Trinidad Black Christmas Cake

Recipe Ingredients

		Fruit
1 cup	237ml	Pitted prunes
1 cup	160g / 5.6oz	Raisins
1 1/4 cups	78g / 2.8oz	Currants
1 cup	110g / 3.9oz	Mixed candied citrus peel - chopped
2/3 teaspoon	3.3ml	Ground allspice
2/3 teaspoon	3.3ml	Ground nutmeg
2/3 teaspoon	3.3ml	Ground cinnamon
2/3 teaspoon	3.3ml	Vanilla extract
2/3 teaspoon	3.3ml	Almond extract
1 cup	62g / 2.2oz	Cherry brandy
1 cup	237ml	Dark rum
		Assembly
1 cup	160g / 5.6oz	Light brown sugar - (packed)
3 tablespoons	45ml	Boiling water
10 1/2 tablespoons	157ml	Butter - plus more
4		Eggs
3/4 teaspoon	3.8ml	Grated lemon zest
3/4 teaspoon	3.8ml	Grated lime zest
3/4 teaspoon	3.8ml	Almond extract
3/4 teaspoon	3.8ml	Vanilla extract
1 cup	62g / 2.2oz	Flour
1 1/2 teaspoons	7.5ml	Baking powder
1/2 cup	73g / 2.6oz	Chopped walnuts
1/2 cup	73g / 2.6oz	Chopped pecans
1/2 cup	31g / 1.1oz	Maraschino cherries - cut in half
1/2 cup	31g / 1.1oz	Glazed cherries - quartered

Recipe Instructions

For the fruit, in large bowl, mix prunes, raisins, currants, citrus peel, allspice, nutmeg, cinnamon, vanilla, almond extract, brandy and rum. Cover and refrigerate overnight. Strain Fruit, reserving liquid.

To assemble, in heavy saucepan over low heat, melt brown sugar, stirring constantly until sugar is dark brown, 10 to 12 minutes. Stir in boiling water. Mixture will steam profusely; be careful not to stand too close. Mixture should be darkish brown and thick. Set aside to cool, 15 minutes.

Cream butter. Mix in eggs, 1 at a time. Add lemon zest, lime zest, almond extract and vanilla extract. Sift together flour and baking powder. Add gradually to creamed mixture. Mix in melted sugar, walnuts, pecans, maraschino cherries and Fruit. (If melted sugar has hardened, before adding to mixture return it to stove and stir over low heat until it thins, 2 to 3 minutes.)

Pour into greased 9-inch round cake pan lined with 2 sheets greased wax paper. Bake at 250 degrees 2 hours or until toothpick inserted in center comes out clean. Remove cake from pan.

Soak cheesecloth in 1 cup reserved liquid from Fruit, then while cake is still warm, wrap cake in cheesecloth. Let cool, then wrap in foil and refrigerate overnight or up to several months. Refrigerate any liquid from Fruit and periodically drizzle cake with liquid. Decorate with glazed cherries before serving.

This recipe yields 20 servings.

Each serving: 258 calories; 129 mg sodium; 59 mg cholesterol; 11 grams fat; 33 grams carbohydrates; 3 grams protein; 0.74 gram fiber.

Source:
The Los Angeles Times, 12-19-1999

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