Tropical Black Cake

Ingredients

In the original Argentinian Torta negra Galesa, the cake is made with ingredients like nuts, candied fruits, and spices. However, in the Trinidad and Tobago adaptation, the focus is on dried fruits, rum, and warm spices. The soaking process in rum is also a unique step in the Caribbean version, adding depth and richness to the cake. We alse have the original recipe for Torta negra Galesa, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/2 cup (115g) unsalted butter, softened 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) brown sugar 1 cup (200g) brown sugar
• 3 large eggs 3 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (240ml) dark rum 1 cup (240ml) dark rum
• 1 cup (150g) raisins 1 cup (150g) raisins
• 1 cup (150g) currants 1 cup (150g) currants
• 1 cup (150g) prunes, pitted and chopped 1 cup (150g) prunes, pitted and chopped
• 1 cup (150g) dried cherries 1 cup (150g) dried cherries
• 1 cup (150g) mixed candied peel 1 cup (150g) mixed candied peel
• Zest of 1 lemon Zest of 1 lemon
• Zest of 1 orange Zest of 1 orange

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 60g, 40g
• Protein: 4g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C). Grease and flour a 9-inch (23cm) round cake pan.
2. 2.
   In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and cloves. Set aside.
3. 3.
   In a separate large bowl, cream together the softened butter and brown sugar until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. 6.
   In a separate bowl, combine the dark rum, raisins, currants, prunes, dried cherries, mixed candied peel, lemon zest, and orange zest. Let it soak for 15 minutes.
7. 7.
   Fold the soaked fruit mixture into the cake batter until evenly distributed.
8. 8.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. 9.
   Bake for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
10. 10.
    Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.

Treat your ingredients with care...

• Rum — Use a dark rum for a richer flavor. If you prefer a non-alcoholic version, you can substitute the rum with grape juice or apple cider.
• Dried fruits — Make sure to chop the prunes and soak all the dried fruits in rum to enhance their flavors and soften their texture.

Tips & Tricks

• For a boozy twist, you can brush the cooled cake with additional rum before serving.
• Allow the cake to cool completely before slicing to ensure it holds its shape.
• Store the cake in an airtight container at room temperature. It will improve in flavor over time.

Serving advice

Serve slices of Tropical Black Cake on dessert plates. Optionally, you can dust the top with powdered sugar or drizzle with a rum glaze for added sweetness.

Presentation advice

To enhance the presentation, garnish each slice with a sprig of fresh mint or a dollop of whipped cream. Serve on a decorative cake stand or dessert platter.