Trini Black Cake Recipe

Here is our CGA Trini Christmas Back Cake recipe:

Ingredients

  • 1 lb Marigold Margarine or Butter
  • 1 lb sugar
  • 10 eggs
  • 2 tbsp. Constance Estate Lemon Infused Coconut Oil
  • 2 tsp vanilla extract
  • 1 lb flour
  • 4 tsp baking powder
  • 2 tsp ground cinnamon
  • ½ cup browning
  • 1 lb prunes & sultanas
  • 1 lb raisins & currants
  • ¼ lb mixed peel
  • ½ lb cherries
  • 1 ½ cups cherry brandy/wine
  • 2 cups rum

Directions

  • Combine all fruits 3 days before and soak in wine and rum.
  • Cream butter and sugar until light and fluffy.
  • Beat in eggs one at a time. Add in Constance Estate Lemon Infused Coconut oil and essence.
  • Combine flour, baking powder and cinnamon, fold into creamed mixture gradually.
  • Add fruit and browning to give desired colour, stir well.
  • Put in lined pans ¾ full and bake for one hour at 250F, reduce heat to 200F and bake for 1 ½ hours or until tester comes out clean.