Sugar Cake Trinidad Recipes

Steps:

• Boil sugar and water to from a light syrup.
• When bubbles the size of small pearls appear, add grated coconut and cream of tartar.
• When the coconut mixture leaves the side of the pan easily (No syrup must be running out), remove from the heat and beat with a spoon for 3-5 minutes.
• Add the almond extract and food colouring of your choice, if desired.
• Drop by spoon onto a greased tray for free form sugar cakes or put to cool in a Pyrex dish and cut into squares.

Steps:

• Boil sugar and water to from a light syrup.
• When bubbles the size of small pearls appear, add coconut and cream of tartar.
• When the coconut mixture leaves the side of the pan easily (No syrup must be running out), remove from the heat and beat with a spoon for 3-5 minutes.
• Add the almond extract and food colouring if desired.
• Drop by spoon onto a greased cookie tray.

Steps:

• Sift flour and add salt.
• Beat egg yolks until thick and pale in color.
• Gradually beat in sugar.
• Add lemon juice, lime zest and water.
• Fold dry ingredients into egg yolk mixture.
• Beat egg whites until stiff; fold into batter.
• Pour batter into ungreased 9" tube pan; cut with a knife to remove air bubbles.
• Bake in a preheated 325 degree F. oven until top springs back when touched.
• Invert and cool completely.
• Loosen cake with a spatula and shake from pan.

Steps:

• To Prepare Fruit Mixture (reminder, this is done at least 2 weeks ahead of baking the cake).
• Wash the currants, raisins, prunes and mixed peel, then pat dry.
• Place fruit mixture in a food processor and process until finely chopped.
• Transfer to a large, clean jar or container, add 1/2 cup brown sugar, the mixed spice, rum and cherry brandy.
• Mix very well and then cover with a lid and set aside for anything from 2 week to 3 months.
• NOTE: I kept my mixture in the fridge during this time and the longer it is left to sit the better the flavour will be.
• Stir the fruit mixture occasionally and keep covered.
• Optional: You may add more alcohol when you do this. (I didn't).
• To Make Cake.
• Preheat oven to 325°F.
• Grease and line two 9 inch cakes pans with parchment paper.
• Sift the flour, set aside.
• Cream together butter and 1 3/4 cups brown sugar.
• Beat in eggs, until the mixture is smooth and creamy.
• Add the fruit mixture, then gradually stir in flour and vanilla.
• Mix well, adding 1-2 tbsps of cherry brandy if the mixture is too stiff.
• NOTE: The mixture should be able to fall off the back of the spoon, but should not be too runny.
• Spoon the mixture in to the prepared tins, cover loosely with foil and bake for about 2 1/2 hours until the cake is firm and springs back to the touch.
• Leave cake to cool in tin overnight, then sprinkle with more dark rum if the cake is not being used immediately.
• Wrap cake in foil to keep it moist.

Steps:

• Make the soaked spiced dried fruit: In a medium saucepan, combine the raisins, currants, prunes, cherries, cherry brandy, rum, cinnamon stick, and star anise. Cook over medium heat until just boiling, then remove from the heat and let steep for 1-2 hours.
• About 20 minutes before making the cake batter, make the burnt sugar syrup: Add the sugar to a small nonstick saucepan over medium-high heat. Let the sugar deeply caramelize, turning almost black and smoking a bit. Reduce the heat to low and carefully pour in the water (it will steam) and stir vigorously to incorporate. Let the syrup remain in saucepan while it cools, about 15 mins. If it hardens too much before using, add a little more water and stir over low heat.
• Remove the cinnamon stick and star anise from the soaked fruit mixture. Transfer to a food processor, add the candied citrus peel, and pulse into a chunky paste. Set aside.
• Preheat the oven to 350˚F (180˚C). Grease 2 8-inch or 1 10-inch (25 cm) round cake pans.
• Make the cake batter: In a medium bowl, combine the flour, cinnamon, nutmeg, allspice, and baking powder. Set aside.
• In a large bowl, cream the butter and brown sugar with an electric hand mixer. Once light and fluffy, beat in the eggs, 1 at a time.
• With the mixer running, add ⅓ of the flour mixture then ½ of the fruit paste, then another ⅓ of the flour. Switch to a rubber spatula and fold in the remaining fruit paste and flour.
• Add the burnt sugar syrup, vanilla, bitters, and sliced almonds. Fold quickly to incorporate so the syrup doesn't harden.
• Transfer the batter to the prepared baking pan(s).
• Bake for 1 hour, then reduce the oven temperature to 250˚F (120˚C), and bake for 45 minutes more, until the cake is dark in color and a toothpick inserted in the center comes out clean.
• While the cake is baking, make the soaking liquid: In a liquid measuring cup or small bowl, combine the rum, cherry brandy, and sherry.
• Let the cakes to cool for 5 minutes, then carefully run a knife around the edges of the pans. Slowly pour the soaking liquid over each of the cakes, a little at a time, allowing it to soak in. (Reserve about ¼ cup for serving) Let the cakes cool completely in the pans.
• You can serve the cake immediately, but the flavor improves with time. Wrap the cooled cakes in plastic wrap and refrigerate for up to 2 months. Pour ½ cup of rum over the cake every 7 days to keep moist while storing.
• Brush with more of the soaking liquid before slicing and serving.
• Enjoy!

Steps:

• Place raisins, currants, prunes, and mixed peel in a food processor; process until finely chopped. Transfer to a large jar.
• Pour cherry brandy, 1/2 cup brown sugar, dark rum, and mixed spice into the jar; mix well and seal. Refrigerate, stirring occasionally, until flavors blend, 2 weeks to 3 months.
• Preheat oven to 325 degrees F (165 degrees C). Grease and line two 9-inch cake pans with parchment paper.
• Combine butter and 1 3/4 cup brown sugar in a bowl; beat with an electric mixer until smooth and creamy. Beat in eggs until smooth. Beat in raisin mixture until evenly incorporated. Fold in flour and vanilla extract gradually until batter is smooth and falls off the back of a lifted spoon.
• Divide batter between the prepared cake pans. Cover cake pans loosely with aluminum foil.
• Bake in the preheated oven until cakes are firm and spring back when lightly pressed, about 2 1/2 hours.
• Cool cakes in the pans, 8 hours to overnight. Wrap in aluminum foil to keep moist.

Steps:

• To prepare the fruit mix: Finely chop currants, raisins, prunes, figs and cherries.
• Combine in a large bowl with mixed peel and almonds.
• Mix vanilla and ground cloves with rum, and pour the rum mixture over the fruit mix.
• Stir to combine.
• Cover the bowl tightly, and let soak for a minimum of 24 hours and up to one month.
• Prepare the caramelised sugar on the day you intend to bake the cake.
• Put brown sugar in a heavy pot.
• Carefully cook over low heat stirring constantly, until sugar liquefies and begins to turn darker.
• Do not burn!
• When sugar has turned dark, remove pot from heat and gradually stir in hot water.
• Mix well.
• Let the mixture cool.
• Final cooking: Preheat oven to 120 C (250 F).
• Line a round cake tin with buttered parchment paper.
• Stir lime peel and caramelised sugar into the fruit mixture.
• Set aside.
• Sift together flour and baking powder.
• Set aside.
• Cream together butter and sugar until light and fluffy.
• Add eggs, one at a time, mixing until blended.
• Add the flour mixture, stir to combine.
• Add the fruit mixture, stir to combine.
• Pour batter into the prepared tin and place the pan in a larger shallow pan filled with hot water.
• Cook in the preheated oven for 2 1/2- 3 hours or until cake tests done.
• Cake should shrink from the sides of the pan.
• Cool cake in the tin for 24 hours before removing.
• Let the cake ripen for some time before serving.
• Fruit cake keeps very well, but if you want to store it for a longer time, moisten it with additional rum from time to time.