Are you ready to embark on a culinary journey to the sun-drenched islands of Trinidad and Tobago? Then get ready to bake up a storm with this incredibly delicious and traditional Fruit Cake recipe! This isn't your average fruitcake; this is a moist, richly spiced masterpiece, bursting with the flavors of the Caribbean. It's perfect for holidays, special occasions, or simply a delightful treat anytime you crave a taste of home. This easy recipe is ideal for both beginners looking for simple recipes and experienced bakers seeking to perfect a classic.
Ingredients:
This generous recipe yields a large, impressive fruitcake, perfect for sharing (or keeping all to yourself!).
- 1 lb mixed candied fruits (cherries, peels, etc.) – finely chopped
- 1 lb currants
- 1 lb raisins
- 1 cup mixed peel (finely chopped)
- 1 cup brown sugar
- 1 cup dark brown sugar (packed)
- 1 cup strong brewed black tea, cooled
- 1 cup molasses
- 1 cup vegetable shortening
- 4 large eggs
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- 1 teaspoon baking powder
- 4 cups all-purpose flour
- 1 cup brandy or rum (optional, but adds wonderful depth of flavor!)
Instructions:
This step-by-step guide will take you from mixing ingredients to the delightful aroma of baking fruitcake filling your home.
Step 1: Prepare the Fruits
Finely chop the candied fruits and mixed peel if necessary. This ensures even distribution throughout the cake and prevents large chunks from dominating the texture.
Step 2: Combine Wet Ingredients
In a large bowl, cream together the shortening, brown sugars, and molasses until light and fluffy. This is best achieved using an electric mixer. Beat in the eggs one at a time until fully incorporated.
Step 3: Add the Tea and Spices
Gradually add the cooled black tea to the wet ingredients, mixing well. Then, stir in the ground nutmeg, cinnamon, cloves, and allspice.
Step 4: Incorporate the Dry Ingredients
In a separate bowl, sift together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 5: Fold in the Fruits
Gently fold in the currants, raisins, mixed peel, and candied fruits. Make sure the fruits are evenly distributed throughout the batter.
Step 6: Add the Alcohol (Optional)
If using, stir in the brandy or rum. This adds a wonderful richness and keeps the cake moist.
Step 7: Bake the Cake
Preheat your oven to 275°F (135°C). Grease and flour a large loaf pan (approximately 9x13 inches). Pour the batter into the prepared pan and spread evenly. Bake for 3-3.5 hours, or until a wooden skewer inserted into the center comes out clean.
Step 8: Cool and Enjoy!
Let the cake cool in the pan for at least 30 minutes before transferring it to a wire rack to cool completely. Once cooled, wrap tightly in foil or plastic wrap and store in a cool, dark place. The flavor will deepen over time, making it even better in the following weeks!
Tips for the Best Fruit Cake Trinidad:
- Use high-quality ingredients for the best flavor.
- Don't overmix the batter. Overmixing can lead to a tough cake.
- Check for doneness frequently towards the end of the baking time.
- Allow the cake to cool completely before storing to prevent it from becoming soggy.
- For an extra special touch, glaze the cooled cake with a simple apricot glaze.
Variations:
- Nutty Delight: Add 1 cup of chopped pecans or walnuts to the batter for added texture and flavor.
- Citrus Twist: Add the zest of one orange or lemon to the batter for a brighter, citrusy note.
- Spice it Up: Experiment with other warming spices like ginger or cardamom.
Nutritional Information (per serving - approximate):
This information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 350-400
- Fat: Approximately 15-20g
- Sugar: Approximately 50-60g
This Trinidad Fruit Cake recipe is a delicious addition to your collection of homemade cooking. Enjoy baking and sharing this sweet taste of the islands!