It's never to early to start soaking your fruits in preparation for making your fruit cake for Christmas.
Christmas is not complete in Trinidad or the Caribbean without a Black Fruit Cake. This cake is soaked in Brandy and other spirits after it's done baking and while still hot to give it that delicious moist texture. I promise you this is way better than my other recipe and yes this recipe can be doubled. In this recipe I used up all of the pureed fruit in the cake.
1/4 cup raisins
1/4 cup cherries
1/4 cup prunes
1/4 cup mixed peel
1/4 cup cherry brandy
1/2 cup spiced rum or brandy
1/4 cup creme de cassis
1/4 cup white rum
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2 cups pureed fruit or all of the pureed fruit
1 cup soft unsalted butter or 2 sticks or 16 tbsp. or 1 block
1 1/4 cup sugar
3 large eggs
2 cups flour
2 tsp cinnamon
1 tsp nutmeg
1/2 cup Browning
Zest from 1 lime
Zest from 1 orange
2 tsp baking powder
2 tsp mixed essence
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To soak the cake
1/2 cup Hennessey brandy or any dark rum of your choice
2 tbsp white rum
2 tbsp cherry brandy or crème de cassis

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