This recipe is a version of
the black cakes so loved in Trinidad for
special occasions – packed full of dried fruit and rum, it’s a winner.
(Makes 12 muffin sized
2 cups mix of raisins &
1 cup pitted prunes
1/2 cup rum
1 1/2 cups warm water
2 tablespoons aromatic bitters
150g unsalted butter
¾ cup sugar
1 cup flour
1 teaspoon mixed spice
¼ teaspoon grated nutmeg
2 tablespoons golden syrup
2 teaspoons lime or lemon zest
the fruit: Place the raisins, currant and prunes in a large bowl, pour in rum,
warm water and bitters. Leave for the fruit to soak up the liquor while you
make the batter.
oven to 150 C. Grease a 12 hole deep muffin tin.
Make the cake batter: In a large
bowl, cream the butter and sugar until light and fluffy.Add eggs one at a time, mixing wellto incorporate. Add the dry ingredients
(flour, baking powder, mixed spice and nutmeg), golden syrup, vanilla essence
and lime zest.Mix gradually into the creamed mixture to form
a batter. Set aside.
In a food processor, pour the
soaked fruit and juices and blend until thick and still a bit chunky.
Now add the fruit puree to the
batter and fold in until well mixed. Spoon batter into greased muffin tins.
Bake for 30-40 minutes, until a
skewer comes out clean.
Serve warm with sour cream sweetened with brown sugar.