TRINIDAD BLACK CAKE

Steps:

• To Prepare Fruit Mixture (reminder, this is done at least 2 weeks ahead of baking the cake).
• Wash the currants, raisins, prunes and mixed peel, then pat dry.
• Place fruit mixture in a food processor and process until finely chopped.
• Transfer to a large, clean jar or container, add 1/2 cup brown sugar, the mixed spice, rum and cherry brandy.
• Mix very well and then cover with a lid and set aside for anything from 2 week to 3 months.
• NOTE: I kept my mixture in the fridge during this time and the longer it is left to sit the better the flavour will be.
• Stir the fruit mixture occasionally and keep covered.
• Optional: You may add more alcohol when you do this. (I didn't).
• To Make Cake.
• Preheat oven to 325°F.
• Grease and line two 9 inch cakes pans with parchment paper.
• Sift the flour, set aside.
• Cream together butter and 1 3/4 cups brown sugar.
• Beat in eggs, until the mixture is smooth and creamy.
• Add the fruit mixture, then gradually stir in flour and vanilla.
• Mix well, adding 1-2 tbsps of cherry brandy if the mixture is too stiff.
• NOTE: The mixture should be able to fall off the back of the spoon, but should not be too runny.
• Spoon the mixture in to the prepared tins, cover loosely with foil and bake for about 2 1/2 hours until the cake is firm and springs back to the touch.
• Leave cake to cool in tin overnight, then sprinkle with more dark rum if the cake is not being used immediately.
• Wrap cake in foil to keep it moist.