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Starfruit juice in a pitcher and a wide glass
Drinks & Smoothies Featured

Invigorating Tropical Starfruit Juice

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This Tropical Starfruit Juice (also known as carambola) is a vibrant and healthful drink that showcases the sweet‑tart flavor of starfruit. Loaded with vitamin C, antioxidants, and fiber, this juice is refreshing and good for you. It’s perfect for starting the day, pairing with brunch, or enjoying poolside on a hot afternoon. With its glowing golden hue and crisp citrus notes, this juice is both invigorating and visually stunning.

Starfruit juice in a pitcher and a wide glass

Ingredient Guide

  • Starfruit (Carambola): Offers a tart-sweet base and striking star-shaped slices when garnished.
  • Water: Adjust to taste for thickness and intensity—less for a richer flavor.
  • Sugar: Balances acidity—opt for granulated or any sweetener you prefer.
  • Lemon Juice: Brightens and provides refreshing zest.
  • Orange Extract: Adds tropical citrus aroma.
  • Optional Flavor Boosters: Almond extract, mixed essence, or bitters for unique layers of flavor.

Shopping Made Easy

  • Starfruit: Look for firm fruit with smooth, glossy edges and a light golden color.
  • Sugar and Citrus Juice: Regular pantry items—freshly squeezed lemon juice is best.
  • Flavor Enhancers: Small bottles of orange extract, almond extract, and bitters are great to have on hand for occasional use.
  • Water: Use filtered water for clean, crisp taste.

Cooking Notes from the Kitchen

  • Blend in batches if needed, start with 6 cups of water for a stronger flavor, add more if desired.
  • Strain thoroughly to remove pulp and achieve a smooth, clear juice.
  • Add lemon juice right after straining to protect the bright color and add freshness.
  • Adjust sweetness after chilling, as cold temperatures can dull perception of sweetness.
  • Serve chilled, garnished with starfruit slices and a sprig of mint for visual appeal.

Starfruit juice in a pitcher and a wide glass

Invigorating Tropical Starfruit Juice

A refreshing Caribbean beverage made with fresh starfruit (carambola), citrus juice, and tropical flavor enhancers. This vibrant starfruit juice is rich in vitamin C, perfect for cooling down on hot days or brightening up any brunch table with its tangy-sweet profile.
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Prep Time 10 minutes
Total Time 10 minutes
Course Drinks & Smoothies
Servings 6

Ingredients
  

  • 3 large starfruit about 2 lbs; washed and roughly chopped
  • 2/3 cup sugar or preferred sweetener
  • 2 lemons juiced
  • 6-8 cups water adjust to taste
  • 1 tablespoon orange extract

Optional

  • 1 teaspoon almond extract
  • 1 teaspoon mixed essence
  • a few drops of bitters

Instructions
 

  • Clean and chop the starfruit. Rinse thoroughly, trim the ridges, remove any seeds, and roughly chop.
     
    Ingredients laid out for starfruit juice on counter
  • In a blender, combine starfruit and 6–7 cups water. 
  • Blend on high for 1–2 minutes until very smooth.
    Starfruit blended in blender on counter
  • Strain the mixture through a fine mesh strainer or cheesecloth into a large bowl, pressing to extract all the juice.
  • Immediately stir in lemon juice; this preserves the bright color and adds freshness.
  • Add sugar, orange extract, and any optional extracts/bitters. Stir until fully dissolved.
  • Taste and adjust sweetness or water level, especially if serving over ice. Chill thoroughly, then stir before pouring to recombine any separated ingredients.
    Starfruit juice in a glass bowl with a pressed lemon, knife and fruit press beside it on the counter
  • Serve cold, garnished with starfruit slices and mint leaves (optional).
    Starfruit juice in a pitcher and a wide glass

Notes

Additional ingredients you may use for subtle flavor enhancements are almond extract (1 teaspoon), mixed essence (1 teaspoon), and a few drops of Angourtara Bitters. I used granulated sugar as the sweetener, but you may use anything you prefer.
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Strawberry Pineapple Juice in 2 glass pitchers and a drinking glass surrounded by sliced strawberry and lemons
Drinks & Smoothies Featured Fusion Vegan Vegetarian

Summertime Pineapple Strawberry Juice

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There’s nothing like a cool, fruity drink to beat the Caribbean heat, and this Tropical Pineapple Strawberry Juice Recipe brings all the vibes of a tropical refreshment without the fuss. I blend up sweet ripe pineapple and juicy strawberries, brighten it with lemon juice, and finish it with that signature Caribbean touch: Mixed Essence, and a dash of bitters if you like.

This one’s super simple to make. Blend it, strain it, sweeten it to your taste, and chill it until it’s ice cold. In the video, I show you how I make mine in two batches to keep the texture smooth and balanced. Serve this up with some floating strawberry slices or a wedge of pineapple and you’ve got yourself a drink that tastes just like summer in the islands.

Strawberry Pineapple Juice in 2 glass pitchers and a drinking glass surrounded by sliced strawberry and lemons

Ingredient Guide

  • Ripe Pineapple: Choose one with golden skin and a sweet aroma for the best tropical flavor.
  • Strawberries: Go for bright red, ripe berries for natural sweetness and vibrant color.
  • Water: Used to thin the juice; adjust the amount based on how concentrated you like your drinks.
  • Lemon Juice: Adds a tart kick that balances out the sweetness of the fruit and sugar.
  • Sugar: Helps to round out the flavors—adjust depending on how sweet your fruit is.
  • Mixed Essence: Delivers that unmistakable Caribbean flavor; vanilla extract is a good stand-in.
  • Angostura Bitters (Optional): Adds a touch of spice and depth—leave it out for a kid-friendly version.

Shopping Made Easy

  • Look for pineapples and strawberries that are fragrant and fully ripe. This is where all your flavor comes from.
  • Mixed Essence is available in Caribbean groceries or online; vanilla extract is an easy substitute.
  • Bitters are available near cocktail mixers; totally optional, but they do add a nice complexity.
  • If you’ve got fresh ginger, blend in a chunk for a spicy twist. It’s a great variation.

Cooking Notes from the Kitchen

  • Blend in two batches so you don’t overload your blender and to keep the juice smooth.
  • Strain well and skim off any foam for a clean, refreshing drink.
  • Chill before serving; it’s best when ice cold.
  • Taste before chilling and adjust the sugar or lemon to your liking.

Can I use frozen fruit?

Yes. Thaw the pineapple and strawberries first before blending—they’ll work just as well as fresh.

What is Mixed Essence?

It’s a Caribbean flavoring blend with notes of vanilla, almond, and citrus. Use vanilla extract if you can’t find it.

How long will the juice keep?

You can store it in the fridge for up to two days. Stir well before serving.

Is this juice suitable for kids?

Yes! Just leave out the bitters. It’s a refreshing and natural drink for all ages.

How do I turn this into a party drink?

Serve it over ice with rum or vodka on the side, or spike the entire batch for a punch-style cocktail.

Strawberry Pineapple Juice in 2 glass pitchers and a drinking glass surrounded by sliced strawberry and lemons

Summertime Pineapple Strawberry Juice

A refreshing Caribbean drink blending pineapple, strawberries, citrus, and island flavor, perfect chilled or spiked.
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Prep Time 10 minutes
Total Time 10 minutes
Course Drinks & Smoothies, Vegan, Vegetarian
Cuisine Fusion
Servings 6

Ingredients
  

  • 1 large ripe pineapple cubed
  • 1 lb strawberries
  • 8-10 cups water
  • 1 lemon
  • 3/4 cup sugar
  • 1 tablespoon Mixed Essence
  • 1 teaspoon Angostura bitters

Instructions
 

  • Peel, core, and cube the pineapple. Hull and halve the strawberries.
    Peeled and chunked pineapple and cut up strawberries in red bowls on a table
  • In batches, blend fruit with some of the water until smooth. Strain through a fine mesh strainer into a large bowl or pitcher. 
  • Skim off any foam that rises to the top. Add remaining water, lemon juice, sugar, Mixed Essence, and bitters (if using). Stir well to combine.
    Strawberry pineapple juice in a white bowl on the counter
  • Taste and adjust sweetness or acidity if needed. Chill thoroughly before serving over ice. Garnish with pineapple slices or fresh berries.

Notes

Please follow along with the video, as much more about the recipe is discussed there, including what sweeteners to use and how to personalize the sweetness. Feel free to add a thick slice of ginger when you puree the pineapple and strawberries for additional flavor to the drink.
Tried this recipe?Let us know how it was!
Mango Talkari cooked in a silver pan
Featured Side Dishes Summer Recipes Trinidadian Vegan Vegetarian

Mango Talkari (Masala Mango)

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If you’ve been following the site for a while, you’ll notice this isn’t the first time I’m sharing a recipe for Mango Talkari—and it won’t be the last either! I have a few versions I love, each with slight differences, but all rooted in the way we prepare green mango when it’s in season back home. This one has a bit more heat and deep masala flavor thanks to the Amchar Masala, and it’s perfect as a snack or a bold side for your favorite curry dishes.

Mango Talkari is a staple in many Trini homes. It’s the perfect balance of sour, sweet, and spicy—all the things you want in one bite. You cook the green mango with its skin and seed, season it up with garlic, cumin seeds, and hot pepper, then simmer it down until it’s thick and tangy. Whether you’re serving it warm or chilled from the fridge, it’s one of those dishes that takes you straight back to the Caribbean with just one taste.

Mango Talkari cooked in a silver pan

Ingredient Guide

  • Green Mangoes: Firm, tart mangoes used with the skin and seed intact for traditional flavor and texture.
  • Brown Sugar: Balances the tartness of the mango and helps create a sticky glaze.
  • Scotch Bonnet Pepper: Brings signature Caribbean heat. Adjust to taste.
  • Salt: Enhances the flavor and balances the sour and sweet.
  • Garlic: Adds bold, aromatic depth.
  • Amchar Masala: A traditional Trinidad spice blend rich with roasted, earthy flavor.
  • Cumin Seeds (Geera): Used to build a savory base when toasted in oil.
  • Vegetable Oil: Carries the spices and flavors during cooking.
  • Cilantro: Adds freshness and a bright herbal note.
  • Water: Used to simmer the mango and adjust the consistency.

Cooking Notes from the Kitchen

  • Use a cleaver or heavy knife to cut through the mango skin and seed. If you’re in the Caribbean, pre-cut mango is often available in markets.
  • Traditionalists may prefer using shado beni (culantro) instead of cilantro for a stronger herbal punch.
  • The texture can be adjusted—cook longer and add water for a soft, fall-apart finish or reduce it down for a sticky chutney feel.
  • Handle Scotch bonnet carefully—use gloves and avoid touching your face.

Shopping Made Easy

  • Look for green mangoes in Caribbean or Asian markets—choose firm, unripe ones with no soft spots.
  • Amchar masala is available at Caribbean specialty stores or can be homemade. It’s essential to the dish’s flavor.
  • If you can’t find scotch bonnet peppers, use habanero or a drop of pepper sauce for heat.
  • Cumin seeds are usually in the spice aisle, make sure they’re whole and not ground.
  • Cilantro is widely available fresh. Shado beni is a great substitute if you can find it.

What is Amchar Masala made of?

Amchar masala is a Trinidad spice blend typically containing coriander, cumin, fennel, fenugreek, and brown mustard seeds. It’s usually dry-roasted and used in chutneys and pickled dishes.

Can I freeze mango talkari?

Yes! Portion it into freezer-safe bags or containers, then freeze for up to 3 months. Thaw in the fridge when ready to use.

Do I have to use the mango skin and seed?

It’s traditional to keep both on, which adds texture and flavor. But you can remove them for a smoother version if preferred.

What’s the difference between mango talkari and mango chutney?

Talkari is chunkier and more savory-spicy with toasted spices, while chutney is often smoother and sweeter.

Is Mango Talkari spicy?

It can be, depending on how much hot pepper you use. Adjust to your heat tolerance.

Mango Talkari cooked in a silver pan

Mango Talkari (Masala Mango)

A bold, tangy Trinidadian dish made with green mangoes simmered in spices, garlic, and hot pepper. Perfect as a snack or side to any curry meal; vegan and gluten-free.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Side Dishes, Summer Recipes, Vegan, Vegetarian
Cuisine Trinidadian

Ingredients
  

  • 3 green mangoes
  • 1/2 cup brown sugar
  • 1 Scotch Bonnet pepper any hot pepper will work
  • 1/2 teaspoon salt
  • 4 cloves garlic
  • 2 1/2 tablespoon Amchar Masala
  • 1/4 teaspoon Cumin seeds geera
  • 2 tablespoon veg oil
  • 3-4 tablespoon cilantro chopped
  • 1/3 cup water

Instructions
 

  • Cut mango into 1/2-inch slices with the skin and seed. Remove the white sponge-like core if visible.
    Cut up mango on a cutting board
  • Place mango in a large pot, cover with water, and bring to a boil. Add salt, reduce to a rolling boil, and cook for 30 minutes. Drain and set aside.
    Cooking mango pieces in a saucepan on the stove
  • While the mango cooks, heat oil in a wide pan on medium. Add garlic and reduce heat to low. Sauté for 30 seconds, then stir in cumin seeds and cook for 1 minute.
    Prepping curry ingredients with a meat cleaver on a cutting board
  • Add Amchar Masala and toast for 2–3 minutes to release flavor. Add half the cilantro and the diced hot pepper. Stir and cook for 1 minute.
    add the Amchar Massala
  • Raise heat to medium. Add boiled mango, stir well, then add brown sugar and 1/3 cup water. Bring to a boil.
    Add mango to spices in sauce pan
  • Cover and cook for 20 minutes, stirring occasionally. Adjust salt and sugar to taste. For a softer texture, add more water and simmer longer.
  • Uncover, cook to your desired consistency, then finish with the remaining cilantro.
  • Serve and enjoy!
    Mango talkari in a silver pan on the stove resting
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A pitcher and 2 glasses of pineapple juice on a table with a frond of a pineapple behind
Drinks & Smoothies Featured

Traditional Caribbean Pineapple Juice

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There’s something truly special about the drinks served at Sunday lunch in the Caribbean. While the main meal is always a highlight, many of us grew up equally excited for the homemade fruit juices that would accompany it, flavored with whatever was in season.

From soursop and citrus to passion fruit, mango, and mauby, every glass brought a burst of island flavor. But for me, nothing topped a cold glass of freshly made pineapple juice, poured over ice and packed with the sweet-tart brightness of the tropics. We’d even freeze the leftovers in ice trays to enjoy later as icy treats, what we called ice-blocks. This traditional Caribbean pineapple juice recipe brings back those memories, using fresh fruit, ginger, and a hint of bitters to deliver a refreshing and nostalgic drink just like the ones we grew up with.

This simple, homemade pineapple juice uses the whole fruit, including the skin and core, for maximum flavor, just like our elders taught us. It’s naturally sweet, vibrantly tropical, and perfect for sipping on hot days or serving with any Caribbean meal.

A pitcher and 2 glasses of pineapple juice on a table with a frond of a pineapple behind

Ingredient Guide

  • Ripe Pineapple: This tropical fruit is the star of the recipe. Using the peel and core ensures you extract every bit of its bright, tangy flavor.
  • Granulated Sugar: Used to balance the tartness of the pineapple. Adjust based on how sweet your fruit is naturally.
  • Fresh Ginger: Adds a subtle warmth and spice that pairs perfectly with pineapple’s natural acidity.
  • Angostura Bitters: A signature Caribbean flavor booster that deepens the overall taste. Just a couple dashes are enough.

Shopping Made Easy

  • Pineapple: Choose a ripe pineapple with a golden-yellow hue and a sweet aroma at the base. Slight softness when pressed is a good sign.
  • Ginger: Fresh ginger root is ideal; look for smooth, firm pieces without wrinkles.
  • Angostura Bitters: Usually found in the mixer or spice section of larger supermarkets or Caribbean grocery stores.
  • Sugar: Regular white granulated sugar works best, but brown sugar can be used for a deeper flavor.

Cooking Notes from the Kitchen

  • Taste As You Go: Pineapple sweetness varies; start with less sugar and adjust after blending if needed.
  • Serve Cold: Pineapple juice is best enjoyed well chilled or over crushed ice.
  • Storage Tip: This juice keeps well in the fridge for up to 3 days. Stir before serving, as natural separation is normal.
  • Reuse the Pulp: Don’t toss the leftover pulp; it can add moisture and fiber to baked goods like muffins or cakes.

Can I make this juice ahead of time?

Yes, you can make it up to 3 days in advance. Store in an airtight container in the refrigerator and stir before serving.

What can I do with the leftover pulp?

Use it in smoothies, baking, or freeze it in small portions to add to future juices or marinades.

Is there an alternative to Angostura bitters?

If you don’t have Angostura bitters, you can leave it out or add a dash of vanilla extract for an aromatic twist.

Can I use canned pineapple?

For this recipe, fresh pineapple is best since it uses the skin and core for steeping. Canned pineapple won’t give the same depth of flavor.

A pitcher and 2 glasses of pineapple juice on a table with a frond of a pineapple behind

Traditional Caribbean Pineapple Juice

Learn to make the best pineapple juice the Caribbean way. It uses fresh pineapple skins, core, and warming spices to create a refreshing homemade juice rich in enzymes and antioxidants, perfect for digestion, immunity, and staying cool.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Drinks & Smoothies

Ingredients
  

  • 1 large ripe pineapple
  • 3/4 cup granulated sugar
  • 5 cups water
  • 3 slices ginger
  • 2 dashes Angostura bitters

Instructions
 

  • Wash the pineapple thoroughly. Remove the skin and core, and set aside the flesh.
    Pineapple on cutting board next to a large knife
  • In a large pot, combine the pineapple skin and core with water, sugar, and ginger slices. Bring to a boil, then reduce heat and simmer for 25–30 minutes.
    Pineapple skin in a pan with water on the stove
  • Remove from heat and allow the mixture to cool.
  • Cut the reserved pineapple flesh into chunks. In a blender, combine the pineapple chunks with the cooled liquid (strain out and discard the skins, core, and ginger slices). Blend until smooth.
    Pineapple chunks on cutting board
  • Strain the blended mixture to remove any pulp.
    Straining pineapple liquid into a glass bowl on the counter
  • Stir in Angostura bitters. Chill before serving over ice.
    Pitcher and 2 glasses of pineapple juice with ice

Notes

  • Make sure the pineapple is thoroughly washed before using the skin and core.
  • Adjust sugar to taste based on the sweetness of the pineapple.
  • Optional: Add a dash of vanilla or almond extract, or a squeeze of lime juice.
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Caribbean Black Cake
Breads & Bakes Caribbean Classics Desserts Featured Festive & Holiday Recipes Jamaican Seasonal Recipes Trinidadian Winter Recipes

Moist Caribbean Black Cake with Soaked Fruit

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I still remember my dad grinding the fruit for our black cake, under my mom’s watchful eye—sampling the rum and cherry brandy himself! That memory inspired me to share this Caribbean Black Cake in two parts originally: first, how to prepare the soaked fruits. But for convenience, I’ve now combined everything into one place so you can follow the process from start to finish. If you’ve seen Part 1 before, you’ll recognize the same flavor-packed fruit prep here, just now linked directly to the full cake recipe for a smoother experience.

Black cake is a cherished holiday tradition across the Caribbean, but every family makes it differently. I start by soaking and blending the fruit for maximum flavor, then, when the cake is baked, brushing it with rum and sherry makes it truly festive. Seeing my daughters get involved in preparing the fruit has become a new tradition. Whether you make a big batch or a simplified version, this cake brings warmth, memories, and island spirit to your celebrations.

Caribbean Black Cake

Ingredients Guide

  • Dark Rum: Essential for soaking the fruit and flavoring the cake.
  • Sherry: Adds sweetness and richness to the fruit blend.
  • Prunes: Provide deep flavor and soft texture.
  • Mixed Peel: Brings citrus and texture to the fruit base.
  • Raisins: Offer sweetness and soak well in alcohol.
  • Maraschino Cherries: Add color and a touch of cherry flavor.
  • Lemon Peel: Adds bright citrus notes.
  • Unsalted Butter: Forms the rich base of the cake batter.
  • Brown Sugar: Adds sweetness and moisture.
  • Eggs: Bind the batter and add richness.
  • Vanilla and Mixed Essence: Enhance the flavor profile.
  • Lime Zest: Brightens the batter with fresh citrus flavor.
  • Angostura Bitters: Offers a subtle spiced complexity.
  • Flour and Baking Powder: Give the cake structure and lift.
  • Cinnamon, Nutmeg, and Allspice: Warm Caribbean spice blend.
  • Burnt Sugar Browning: Deepens the color and caramel flavor.
  • Salt: Balances the sweetness and enhances the flavors.

Shopping Made Easy

  • Caribbean grocery stores usually carry browning, mixed essence, and dried peels.
  • Use good quality rum and sherry; flavor matters.
  • Soak your fruits for at least one month, or up to a year.
  • You can find burnt sugar browning in the international or West Indian aisle of large supermarkets.

Cooking Notes from the Kitchen

  • Soaking the fruit well in advance is key; don’t rush it.
  • Browning is powerful; start with a little and taste before adding more.
  • Store leftover soaked fruit in a glass jar in a cool, dark place.
  • The cake improves over time; brush it with rum and sherry as it ages.
  • Use parchment-lined pans and don’t overfill; 2/3 full is best.

Can I use a blender instead of a food processor?

Yes, but pulse carefully to keep a bit of texture in the fruit. Avoid turning it into a puree.

What is cherry brandy, and can I use something else?

Cherry brandy is a sweet, red liqueur that adds depth. Sherry is a great substitute and often easier to find.

Does Caribbean Black Cake contain alcohol?

Yes, Caribbean black cake is traditionally made with fruits soaked in alcohol, typically dark rum and sherry or cherry brandy. The cake is also brushed with more alcohol after baking to enhance flavor and preserve it. While most of the alcohol evaporates during baking, the post-bake brushing means the cake retains some alcohol content. If making it alcohol-free, substitute with fruit juice for soaking and skip the finishing brush.

Can I make this cake gluten-free?

Yes, a gluten-free flour blend works, though the texture may vary slightly. Ensure the baking powder is also gluten-free.

What’s the purpose of browning?

Browning gives black cake its signature dark color and subtle bittersweet flavor. It’s made from burnt sugar and adds authenticity.

How long does this cake last?

Stored properly in an airtight container and brushed with alcohol, black cake can last several weeks or even months.

Caribbean Black Cake

Moist Caribbean Black Cake with Soaked Fruit

A festive and deeply flavorful Caribbean Christmas cake made with soaked fruits, warm spices, and a touch of burnt sugar browning.
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Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Course Breads & Bakes, Caribbean Classics, Desserts, Festive & Holiday Recipes, Seasonal Recipes, Winter Recipes
Cuisine Jamaican, Trinidadian

Ingredients
  

Fruit Soak

  • 2 cups dark rum
  • 4 cups sherry or cherry brandy
  • 1 pound prunes pitted
  • 1 pound mixed peel
  • 1/2 pound raisins
  • 1/2 pound maraschino cherries
  • 1/4 pound lemon peel

Cake Batter

  • 1/2 pound unsalted butter softened
  • 1 cup brown sugar
  • 6 large eggs room temperature
  • 1 teaspoon vanilla
  • 1 teaspoon mixed essence
  • 1 tablespoon lime zested
  • 1 dash Angostura bitters optional
  • 4-5 cups soaked dried fruit
  • 2 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1/8 teaspoon allspice
  • 1/4 teaspoon nutmeg freshly grated
  • 2 teaspoons baking powder
  • 1 tablespoon burnt sugar browning
  • 1 pinch salt

Instructions
 

  • Roughly chop the prunes.
    Roughly chopped prunes on a cutting board
  • Blend the dried fruit with a portion of the rum and sherry to a thick, chunky paste. 
    Ingredients in a food processor
  • Blend until it is a thick but smooth consistency (with a little chunkiness).
    Blending ingredients in a food processor
  • Pour the entire mixture into a large bowl.
    Mixture in a large bowl with a spatula
  • Pour the mixture into a large jar, add the remaining alcohol, seal the jar, and store it for at least 1 month.
    Mixture in a glass jar
  • Preheat the oven to 250°F (120 °C). Grease and line baking pans with parchment.
  • Cream butter and sugar until pale. Beat in eggs one at a time, then add vanilla, mixed essence, lime zest, and bitters.
    Mixed butter and sugar in a white bowl with beaters resting on the side
  • Beat in eggs one at a time, then add vanilla, mixed essence, lime zest, and bitters.
    Adding in eggs
  • Fold in half of the soaked fruit, then half of the dry mixture (flour, spices, baking powder, salt). 
    Add in fruit mixture
  • Repeat. 
    Dry ingredients in a bowl
  • Add browning and mix to combine.
    Browning added to cake batter
  • Divide into prepared pans (fill 2/3 full). Bake for 2 1/2 hours or until a toothpick inserted comes out clean.
    Greased cake tins filled with batter
  • Brush the cake tops with a mix of rum and sherry. 
    Cooked black cake in cake tins on cutting board
  • Cool completely, then brush again before wrapping and storing.
    Caribbean Black Cake
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