Hi once again my dear readers. I do apologize for the couple months of absence. I recently moved to a new apartment closer to work and it has been quite a task settling in and as always, I’m always busy with something. Nevertheless, tis’ the season! And you know what that means……Great Food!!!

So for this article I thought it be nice to share some recipes with dishes that are usually common, both at this time of year and on my side of the world.

Trinidad Black Cake (this recipe contains alcohol)




1 lb unsalted butter

1 lb sugar

8 eggs

1 tsp lemon essence

2 tsp lime rind (zested)

2 tsp almond essence

2 tsp vanilla

1 lb all-purpose flour

4 tsp baking powder

2 tsp mixed spice

1/2 tsp grated nutmeg


1 lb pitted prunes

1 lb raisins

1 lb currants

1 bottle cherry brandy

1 bottle rum


1 lb brown sugar

1/2 cup boiling hot water

Three days before or even a year before (no joke):

Chop all the fruits and place in a large bowl. Pour cherry brandy and rum and leave in a cool corner, covered, so that it can soak up the alcohol.  3 days before is optimum but the longer you leave it the better! One day should be minimum.

Baking day – Blend Fruits:

Pour the soaked fruit and remaining juices into a blender and blend until thick and chunky.

Prepare The Browning (optional):

Burn the sugar until it has caramelized and add hot water gradually. Let this mixture cool.


1. Preheat oven to 275F
2. Cream the butter and sugar.
3. Add eggs one at a time, mixing in
4. Add lemon zest, almond essence and vanilla
5. Mix and sift flour, baking powder, mixed spice and nutmeg.
6. Gradually add sifted ingredients to creamed mixture
7. Mix in fruit base and ‘browning’ prepared earlier
8. Pour batter into greased baking dishes
9. Bake for 3 hours
10. Once removed from the oven soak with equal portions of rum to your liking.