Trinidad Black Cake

Ingredients and Weight:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 cup Brandy (plus extra for soaking fruits)
• 1 cup buttermilk
• 2 cups chopped mixed dried fruit (such as raisins, currants, and cherries)
• 1 cup chopped walnuts
• 1/2 cup candied peel (such as orange or grapefruit)

Preparation Time:

1 hour

Preparation Time:

4 hours

Difficulty Level:

4 out of 5

Preparation Method Steps:

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the Brandy.
4. Alternately add the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Stir in the dried fruit, walnuts, and candied peel.
5. Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool completely in the pan before inverting it onto a serving platter.

Nutritional Information:

One slice of Trinidad Black Cake (1/8 of the recipe) contains approximately:

• Calories: 350
• Fat: 15 grams
• Saturated Fat: 10 grams
• Cholesterol: 70 milligrams
• Sodium: 150 milligrams
• Carbohydrates: 45 grams
• Protein: 5 grams

Dish Characteristics:

• Rich, dark, and flavorful
• Moist and dense with a slightly sticky texture
• Full of dried fruit and nuts
• Infused with Brandy for a complex flavor

User Comments:

• "This cake was absolutely delicious! It was so moist and flavorful, with a perfect balance of sweetness and spice."
• "I loved the hint of Brandy in this cake. It gave it a really unique and sophisticated flavor."
• "This cake was a bit time-consuming to make, but it was well worth the effort. It's the perfect dessert for a special occasion."

Special Precautions and Tips:

• Be sure to soak the dried fruit in Brandy for at least 2 hours before using it to allow the fruit to absorb the flavor.
• Do not overmix the batter, as this can result in a tough cake.
• Allow the cake to cool completely before inverting it onto a serving platter, as the cake is very delicate when warm.