About Us
My journey started when I was the manual cake mixer back home in south Trinidad, West Indies, where I was born and raised. I am the first of six children and naturally took on the role of helping my mom with my younger siblings. I had very humble beginnings and was the delegated one to mix the ingredients for black cake and help cooking, house chores and help with upbringing my younger siblings.
The process of mixing was very long and laborious. I recall having to stop for a bit then continue mixing as my arm ached. My mom’s method was that you had to ‘beat’ the butter and sugar mix until it was soft and fluffy. Brown sugar, which was more coarse compared to granulated sugar was the option at the time. As the rest of the ingredients were added the mix got heavier and heavier. This laborious task earned me the privilege of licking the mix that remained in the bowl after the black cake mix was decanted in the baking tins. Little did I know that the foundation was set for for developing the skills for making black cake.
Black cake is similar (in terms of the ingredients) to the English Christmas cake. However, the process is comparatively different. The dried fruits are infused with alcohol, mainly cherry brandy and rum. The choice of alcohol and fruits differ between Caribbean islands. Traditionally, black cake in Trinidad is synonymous with Christmas season. However, it’s extended to weddings, christenings, birthday celebrations and other special occasions.
I came to London December ‘89 to embark on my nurse training. Fast forward to the early 2000, I realised that there was no go-to person or place to get that delicious homemade rich fruitcake.
I recall my mother posting an 8 inch black cake to me from Trinidad. I selfishly recall I don’t think I shared it. To this day I am in possession of the two plastic plates they came came on. I digress, but it’s the tangible evidence of my testimony. Instead of repeatedly having my mom post me a cake each year I asked her for her secret recipe. I already knew the whole process, but lacked the measurements and specifics of her recipe. In a way it was a blessing not knowing where to get black cake from in London or in fact the UK. It motivated me to bridge the gap in knowledge between mixing the sponge mixture and enjoying the end product, by further developing my understanding of the recipe and making it my own. My first attempt making black cake for myself was a success. The following Christmas was a repeat, then progressed to making it for others with the encouragement to start making a business of it.
My signature black cake is made with great care and attention to the entire process in it’s making. I’ve been making black cake for the past 18 years and built a successful reputation through friends, family, work and church. This is a fantastic opportunity to introduce to others my signature black cake. A legacy to be shared.
