Photo of Coach Angela's Caribbean black cake by WW

Coach Angela's Caribbean black cake

13 - 14
PersonalPoints™ per serving
Total Time
2 hr 25 min
Prep
25 min
Cook
2 hr
Serves
16
Difficulty
Moderate

Ingredients

Raisins

200 g

Currants

150 g

Prunes

150 g

Dried Berries & Cherries

50 g

Cherry Brandy

100 ml

Rum

100 ml

Water

100 ml

Cinnamon Stick

1 stick(s)

Low Fat Spread

250 g

Demerara Sugar

250 g

Egg, whole, raw

4 large, raw

Lemon(s)

1 zest(s) of 1

Orange(s)

1 zest(s) of 1

Vanilla Extract

1 teaspoons, level

French Almond Extract

1 teaspoons

White Self Raising Flour

200 g

Baking powder

2 teaspoons, level

Ground Cinnamon

1½ teaspoons, level

Ground Nutmeg

½ teaspoon(s), level

Allspice

¼ teaspoons

Dry Sherry

25 ml, optional

Instructions

  1. Prepare a cake tin, greased and lined with greaseproof paper. Grease the greaseproof paper. Alternatively, use muffin cases to make individual cake portions.
  2. Soak the dried fruits in a bowl with the alcohol and water. The longer you can leave to soak, the more infused the fruits will become. Ideally leave to soak for a few weeks, or a few hours minimum. If this is not possible, move onto the next stage.
  3. Put all the fruits and the liquid into a blender and pulse until it is macerated.
  4. Mix the sugar and low fat spread together.
  5. Whisk in the eggs and add in the flour, baking powder, cinnamon, nutmeg, allspice, vanilla and almond extract and lemon zest. Mix together to create a light smooth batter. Add in the macerated fruits, stirring well.
  6. When the mixture is thoroughly blended, pour into the cake tin. The mixture should half fill the cake tin. Alternatively half fill the muffin cases with mixture.
  7. Bake in a preheated over for 1hr 30 mins – 2 hours at 160 degrees
  8. Optional: When the cake is cooked and cooled, baste with 5 – 10mls of alcohol (Rum or Sherry) using a brush.
  9. Serve with custard, ice cream or eat a slice on its own.