Caribbean – Trinidad Black Cake – Cupcakes

Dec
2014
23

posted by on Recipes, Ricette

3 comments

Trinidadian Black Cake - Cupcakes - 2

(versione in italiano sotto)

This is the recipe for black cake, a traditional Caribbean cake for Christmas and weddings. It’s a perfect homemade holiday gift because it can be made in advance and stored at room temperature for days if not years. Just keep on adding rum from time to time as a natural preservative and happiness maker.

Every island does it a little differently, and of course every family has their own recipe. This Trinidadian recipe is courtesy of my cousin Stacy-Ann.

Stacy-Ann also made our wedding cake. That only had to fly across the ocean from Presal, Trinidad and Tobago to the Piedmont region of Italy.

Family legend states that the various layers didn’t fit into the carry-ons of my four relatives traveling from T&T. So they checked it. Two of the layers arrived safe and sound to Milan. One however one layer just insisted on visiting Rome for a few days. All by itself. Finally after a bit of coercing and some logistical magic, it to joined us in Piedmonte. Just in time for the wedding reception. It was a little bumped and bruised but still edible.

Below is the cupcake version. It’s a bit faster in terms of baking time. Since we are using cupcake liners, there is no need to grease and line the tins.

I hope you enjoy. And I look forward to hearing how it turns out.

Ingredients
1 cups (227g) butter, room temperature
1 cup (200g) sugar
6 eggs, room temperature
1 cup (120g) flour
1/2 lb (1 3/4 cups) currants
1/2 lb (1 1/3 cups) raisins
1/2 lb (1 1/4 cups) pitted prunes
1/2 lb (3/4 cups) mixed peel
1/2 lb (1 1/3 cups) sultanas
2 cups dark rum
1/2 cup browning
1 tbsp vanilla extract
pinch of salt

Makes 24 cupcakes – Total Cook Time: Approx. 1 hr 30 min

Directions
1. Place the fruits in a medium sized pot with 1.5 cup rum. With lid on bring it to a boil and let liquid absorb. Turn off and cool to room temperature. Blend fruit in a food processor until it reaches an almost homogenous state. Add vanilla, salt and browning to fruit and set aside.
2. In a large bowl mix the butter and sugar until smooth. Then add eggs on at a time. Add flour in three batches alternating with fruit mixture until fully combined
3. Line 24 standard cupcake mold with cupcake liners. Spoon batter into liners to the lid. Bake at 300F/150C degrees for approximately 45 minutes until tester comes out clean. Pour the remaining rum on top of the still warm cupcakes. Leave in tins until they have cooled completely.*

Note: These cupcakes are essentially individual fruit puddings. They aren’t supposed to rise like traditional cupcakes. And don’t be alarmed if they rise in the oven and then sink back down. That’s normal. When you take the cake out of the oven, leave it overnight in the tin to cool.
*To ensure that cupcakes last until you are ready to gift them, just pour a bit of rum (about a tsp) on top every few days

Trinidadian Black Cake - Cupcakes - with Flirty Foodie logo

Questa é la ricetta del black cake, torta tipica preparata nei Caraibi per natale e i matrimoni. Ogni isola fa qualche piccola variazione, ed ovviamente ogni famiglia ha la sua ricetta. La torta é perfetta come regalo per le feste, perché si può preparare in anticipo e si conserva senza problemi a temperatura ambiente. Basta  solo versare un po di rhum come conservante naturale sulla torta ogni giorno o due.

Questa versione é quella di mia cugina Stacy-Ann che ha fatto la torta per il mio/nostro matrimonio.

La torta é stata preparata direttamente a Presal (Trinidad e Tobago). Ha fatto un lungo viaggio prima di arrivare sulla tavola: essendo divisa in tre pezzi, é stata imbarcata in stiva in valigie diverse. Una di queste é arrivata fino a Roma! (Invece di Milan per il matrimonio in Piedmonte)

Alla fine tutti i pezzi sono giunti a destinazione con qualche botta, ma ancora commestibile.

Ingredienti
227g burro, a temperatura ambiente
200g zucchero
6 uova, a temperatura ambiente
120g farina
225g ribes secchi
225g uvette
225g uvette sultanina
225g prungne secche snocciolato
225g canditi misti
475ml una bottiglia di rhum
120ml caramelo scuro
1 cucchiaio di vaniglia
un pizzico di sale

per 24 pezzi – tempo totale di preparazione e cottura:  90 minuti

Preparazione
1. Mettere la frutta secca a bollire con 355 ml di rhum. Quando arriva ad ebollizione spegnere il fuoco e farlo raffreddare a temperatura ambiente. Passare l’impasto in un robot da cucina finché diventa quasi omogeneo. Incorporatere il caramelo scuro, il sale e la vaniglia.
2. In una ciotola grande lavorare il burro morbido con lo zucchero finché diventa cremoso. Aggiungere un uovo alla volta. Poi incorporporare il composto della frutta secca alterandolo con la farina.
3. Versare il composto nei pirottini per i cupcake già posizionati nella teglia, infornatelo in un forno a 150 C per circa 45 minuti finchè infilando uno stuzzica denti non esce pulito. Versare il rhum rimanete su ogni cupcake ancora calda.

 


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