Trinidad Black Cake

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

 * 1) The day before cake is to be made, mince currants, raisins, pitted prunes, add finely cut mixed peel and the chopped maraschino cherries.
 * 2) Pour the rum over this mixture, then soak the mixture for at least 24 hours, stirring occasionally.

Caramel colouring

 * 1) Put brown sugar in a heavy bottomed pan over heat and, while stirring, let the sugar liquefy.
 * 2) Cook until syrup is dark golden brown, do not let the syrup burn.
 * 3) Take pan off the heat and add ¼ cup boiling water, stirring briskly.
 * 4) Return to heat until sugar and water blends easily.
 * 5) Take off and cool.
 * 6) Bottle and store until ready for use.

On the day

 * 1) On the day the cake is to be made, grease and line buttered baking tins with buttered greaseproof paper or butter pudding moulds.
 * 2) Sift dry ingredients together four times, break eggs and put into earthenware mixing bowl. Nb: accurate measurements are essential.
 * 3) Gradually cream the butter, and sugar and continue creaming until sugar grains are dissolved and mixture is light and fluffy.
 * 4) Stir in soaked fruit, the finely chopped nuts, the caramel colouring, and blend evenly.
 * 5) 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.
 * 6) Set aside.
 * 7) Whip eggs until thick, and fold into fruit mixture.
 * 8) Add sifted dry ingredients, a small amount at a time, repeat until all has been used up and stir only until well blended.
 * 9) Do not over- mix.
 * 10) Pile lightly into prepared tins and bake in a very slow oven, 200°F.
 * 11) For 1 hour, reduce to 175°F.
 * 12) And continue baking until cake shrinks from sides of pan.
 * 13) To test, insert a skewer in centre of cake.
 * 14) Leave in tins to cool, for 24 hours.
 * 15) Cakes may be wrapped in rum soaked cloth and stored to ripen.

Frosting

 * 1) Put sugar and water which has been stirred together to cook, stirring only until sugar grains are dissolved.
 * 2) 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.
 * 3) Ice the cake if desired, and decorate to suit occasion.