From "Taste of the Caribbean"
by Rosamund Grant - Lorenz Books
ISBN: 1 85967 185 3

450g. / 1 lb. / 2 cups currants
450g. / 1 lb. / 2 cups raisins
225g. / 8 oz. / 1 cup prunes, stoned
115g. / 4 oz. / 2/3 cup mixed peel
400g. / 14 oz. / 2-1/4 cups dark soft brown sugar

5 ml. / 1 teaspoon spice
90 ml. / 6 teaspoons rum, plus more if needed
300 ml. / 1/2 pint / 1-1/4 cups sherry, plus more if needed
450 g. / 1 lb. / 2 cups softened butter
10 eggs, beaten
450 g. / 1 lb. / 4 cups self-raising flour
5 ml. / 1teaspoon vanilla essence

1 Wash the currants, raisins, prunes and mixed peel, then pat dry. Place in a food processor and process until finely chopped. Transfer to a large clean jar or bowl, add 115g / 4 oz. of the sugar, the mixed spice, rum and sherry. Mix very well and then cover with a lid and set aside for anything from 2 weeks to 3 months - the longer it is left, the better the flavor will be.     

Recipe Tip:

Although the dried fruits are chopped in a food processor, they can be marinated whole, if preferred. If you don't have enough time to marinate the fruit, simmer the fruit in the alcohol mixture for about 30 minutes and leave overnight.

Usefulness

This very rich cake is eaten at Christmas, weddings and other special occasions. It is known as Black Cake because, traditionally, the recipe usually uses burnt sugar.