Trinidad Black ( fruit ) cake

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==Ingredients==
* 1 lb raisins
* 1 lb currants
* 1 lb prunes
* 1 lb maraschino cherries
* ¼ lb almonds, chopped
* rum - at least 1 bottle
* 1 dozen eggs
* 1 lb sugar (granulated)
* ¼ lb mixed peel
* 2 x 5 ml vanilla extract
* 1 lb flour
* 1 lb butter
* 4 x 5 g baking powder
=== Caramel colouring ===
* ¼ lb brown sugar
* 1" stick cinnamon
* ½ cup boiling water
* 3 cloves
=== Frosting ===
* 3 egg whites
* ½ cup water
* 1 lb granulated sugar
* ½ x 5 g, cream of tartar 
==Directions==
# The day before cake is to be made, mince currants, raisins, pitted prunes, add finely cut mixed peel and the chopped maraschino cherries.
# Pour the rum over this mixture, then soak the mixture for at least 24 hours, stirring occasionally.
=== Caramel colouring ===
# Put brown sugar in a heavy bottomed pan over heat and, while stirring, let the sugar liquefy.
# Cook until syrup is dark golden brown, do not let the syrup burn.
# Take pan off the heat and add ¼ cup boiling water, stirring briskly.
# Return to heat until sugar and water blends easily.
# Take off and cool.
# Bottle and store until ready for use.
=== On the day ===
# On the day the cake is to be made, grease and line buttered baking tins with buttered greaseproof paper or butter pudding moulds.
# Sift dry ingredients together four times, break eggs and put into earthenware mixing bowl. Nb: accurate measurements are essential.
# Gradually cream the butter, and sugar and continue creaming until sugar grains are dissolved and mixture is light and fluffy.
# Stir in soaked fruit, the finely chopped nuts, the caramel colouring, and blend evenly.
# Add a small amount at a time to the creamed butter and sugar and repeat, beating well after each addition, until all has been used up.
# Set aside.
# Whip eggs until thick, and fold into fruit mixture.
# Add sifted dry ingredients, a small amount at a time, repeat until all has been used up and stir only until well blended.
# Do not over- mix.
# Pile lightly into prepared tins and bake in a very slow oven, 200°F.
# For 1 hour, reduce to 175°F.
# And continue baking until cake shrinks from sides of pan.
# To test, insert a skewer in centre of cake.
# Leave in tins to cool, for 24 hours.
# Cakes may be wrapped in rum soaked cloth and stored to ripen.
=== Frosting ===
# Put sugar and water which has been stirred together to cook, stirring only until sugar grains are dissolved.
# Add cream of tartar, cook until syrup spins a thread; when syrup shows signs of getting heavy, start beating egg whites which must be beaten until stiff and can stand in peaks, pour hot syrup in a continuous stream over beaten egg whites and beat until thick mixture loses its sheen.
# Ice the cake if desired, and decorate to suit occasion.
Category:Cake Recipes