Hello again!
As a follow up to my Black Rum Cake recipe, I wanted to do a non-alcoholic version for you. But that's not really the way my family does it. The family philosophy is usually the more rum the better!
So I scoured the Internet to find you a recipe and found a wonderful on on
Lifespan of a Chennette. It is a wonderful blog. You should check it out.
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Here is her
recipe for Halaal Trini Black Cake:
HALAAL TRINI BLACK CAKE: Non-Alcoholic Black Cake
Ingredients:
- 4 ounces margarine/butter
- 2 oz shortening
- 8 oz brown sugar
- 12 oz flour
- 6 eggs
- 1.5 cup browning
- Minced Fruits
- 8 oz Prunes
- 8 oz Raisins
- 8 oz Dates
- 8 oz Black Currants
- 4 oz mixed peel
- 2 oz cherries
- 1 tsp cinnamon
Directions:
- Preheat oven to 300 degrees Fahrenheit. Grease
cake tins with shortening and line with parchment or waxed paper – line
bottom and sides. Mom likes to use the old Danish Butter Cookie tins,
since they have covers for storage after baking.
- Mince fruits in blender or food processor until as fine as you
like it (I like it almost to a paste – I don’t like discernible bits of
fruit).
- Cream butter, shortening and sugar till fluffy.
- Add eggs one at a time, beat well between additions.
- Add fruits, mix well.
- Add browning, condensed milk and cinnamon, mix well.
- Add flour, about 2 ounces at a time, mix between each addition.
- At this point, Mom will put a tablespoon of the cake batter on a
saucer into the microwave to cook. Taste this to test for sweetness and
of course look at the color. Determine if you need more condensed milk
or browning, or if you are in a really humid place (more than here?
whew) more flour. If you think it has too much flour,
addition of a little condensed milk or more browning can help balance it
out.
- Pour the batter into the prepared cake pans.
- Bake in the oven for about an hour – until a toothpick inserted
into the center comes out clean.
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Chennette's Halaal (No Rum) Black Cake |
Soaking the Cake:
Traditionally, the Black Cake is soaked in alcohol after baking and
“topped” up ever so often, which keeps it edible and moist long after
the normal shelf life of cake. Mom used to soak her cake in grape juice
or apple juice to mimic this process and texture. However, this won’t
keep the cake. You’ll have to store it in the fridge.
However, this cake is naturally moist and it tastes better and
moister after a few days. In fact,
without soaking it
stays moist and keeps out of the fridge for weeks. Mom currently has the
cake from Eid (whatever’s left) in a container and it hasn’t been
refrigerated yet. For safety, you could choose to refrigerate and then
just bring to room temperature before eating (if you microwave it before
eating it gets a little soft and the sweetness can be a bit over the
top – but maybe you like that).
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So that was Chennette's recipe for Alcohol-Free Black Cake.