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Auntie Olga’s Trinidad Christmas Black Cake

19 October 2008 6,763 views 14 Comments

Auntie Olga's Trinidad Christmas Black Cake

The calendar may say October but already signs of Christmas are starting to pop up all around. Parang and carols are on the radio and many of my Avon customers have already put in their Christmas orders (beat that mall crush!).

As every Trini knows the Christmas season is also Black Cake season! in the past I have talked about my own Aunt’s Black Cake which to me is still the benchmark of all Black Cakes, including my own :)

As I continue to add to my now two year old jar of soaked fruit in preparation for this December’s baking I thought I’d give you a closer look at Auntie Olga’s Trini Christmas Black Cake. It should get your mouth watering in anticipation. Delish! :D

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14 Comments »

  • Melanie said:

    I love black cake–especially with the cherry brandy and candied cherries–every cake is unique,distinct and so delicious-

    # 20 October 2008 at 6:25 pm | link
  • Johnnie come lately said:

    That cake look nice and moist…just how I like it. The only criticism I will make is that the cake look to light. I like my black cake, BLACK!!! Papayo…

    # 20 October 2008 at 9:52 pm | link
  • Mike (Trig's dad) said:

    Sold. I’ll start soaking my fruit tomorrow and make a gluten-free version this Christmas. I’ll let you know how it turns out.

    # 21 October 2008 at 11:05 am | link
  • Megan said:

    This looks so moist and delicious!

    # 25 October 2008 at 8:56 pm | link
  • Liz said:

    Please help,
    Is the fruit the glazed concoction (usually cherries, pineapple,lemon peel, citron)laden with cornstarch you find in plastic container in the supermarket? I would love to make this cake but do not have a clue where to find mixed peel. Do you simply peel the skin from lemon, orange and grapefruit? I have dried cherries, prunes. The other fruits seem to have added sugar. Help!!

    # 8 November 2008 at 10:52 pm | link
  • Sarina (author) said:

    Melanie – I like mine without any chunks of fruit, but yes the variations are what makes it so special! :)

    Johnnie – taste de ting before you start complaining nah :lol:

    Mike – Exciting! Will you be posting the progress anywhere? :) Serve some to Trig! :) What flour will you be using? :)

    Megan – Thanks!

    Liz – That mixture you talk about can definitely be used. You can also sometimes find mixed peel in the smaller sealed plastic bags (they are usually around the Sharon’s and the like). But it is sporadic, I imagine you’ll see it more with Xmas coming and all :) If you want you can also peel the skin of citrus and leave it to dry. The taste and amount are all up to your own personal preference :) I myself don’t use too much :)

    # 10 November 2008 at 12:02 pm | link
  • Alicia said:

    I have no clue how to make black cake, but I will attempt to make my first one soon. Wish me luck!!

    # 16 November 2008 at 11:48 pm | link
  • allison ali said:

    I need to know how to place the orders for 3 cakes. THANKS And also if they make pastelles. I lived in ohio in there is no caribbean food here. Help

    # 17 November 2008 at 10:16 pm | link
  • gin agee said:

    i would info on ordering your famous black cake

    # 21 December 2008 at 12:11 am | link
  • Sarina (author) said:

    It’s not available for order, sorry

    # 21 December 2008 at 12:58 pm | link
  • Michelle said:

    Hi Sarina,
    My Mom was from San Fernando and used to get fruit cakes from home all the time. We even spent the day one year, making them. We soaked the fruit from 3 or 4 months before. And I can remember stirring and stirring in a big pot switching from arm to arm ! But I just kept thinking of how good they were going to taste and kept going! Of course they were marvelous. I wish I had paid more attention. Mommy died from cancer in June’07. Among her things, I found roti skins in the freezer and a round Christmas tin with fruit cake. I am so happy to find you sharing this recipe online, because I finished the last of it this New Year’s Eve with my boyfriend. He had never had it before and kept comparing it to American fruit cake (or Jamaican). I finally had to give him some so he would know the difference!(I didn’t want to give up my last piece, you know!) Once he tasted it, he said he’d never make that mistake again! The trouble is, now that is the only kind of cake he wants. I told him you can not buy one. You can only get it from someone who knows and loves you!! So thanks to you for your recipe, and I am going to try to make him one. I have a question though. What is mixed spice? Can you buy it like that or is it cinnamon, allspice,cloves and other things mixed together ? Thank you and wish me luck!

    Michelle

    # 8 March 2009 at 10:24 pm | link
  • Sarina (author) said:

    Thanks so much for sharing those special memories Michelle. Setting (soaking) the fruit for months on hand is really a key to making the cake extra-special :) I’m so glad you had those shared times with your mother… mixed spice is available for sale here around Xmas time, I’m not sure if it is sold under that name in the US. If you can’t you can just make a blend of your favourite spices such as cinnamon, allspice, cloves, etc :) Best Wishes!

    # 8 March 2009 at 10:38 pm | link
  • Ria Clarke said:

    Hi Sarina,
    I have been following your site for a while now and have enjoyed a few of your recipes- especially your Whole Wheat Bake – which has become a hot favorite of my DH and son! Anyway, I am currently expecting and missed my share of black cake this past Christmas ‘09- I can only get my fix by staring longingly at your glorious pics!
    I had to settle for sweetbread that someone thoughtfully sent me (in GA) all the way from Louisiana. i thought I might get a recipe here but to my great surprise/shock- you didn’t have one or I couldn’t find it. Please share your sweetbread recipe.
    With much appreciation
    Ria

    # 5 February 2010 at 2:18 am | link
  • Sarina (author) said:

    Ria – Thanks so much for the kind words. I know, it’s terrible that I don’t have a sweet bread recipe up yet. It’s probably the most requested recipe that I get. I have tried a few recipes but have not liked any of them. I am currently concentrating on coming up with one from scratch that -I- like but have gotten distracted in the last few months. It’s a top priority though :)

    # 5 February 2010 at 2:32 am | link

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