Erica's Trini Eggless Black Fruit Cake

Here is my very own version of a moist, flavorful Trini eggless black fruit cake. This cake is so tasty, and the perfect eggless cake to celebrate your Christmas season. Enjoy! Fruits Mixture: 2/3 cup raisins 2/3 cup currants 2/3 cup prunes 1 tbsp mixed peel 1 cup liquids (Mix of cherry brandy and rum, OR non alcoholic wine, grape juice OR beverage of choice) Cake Batter: ½ cup unsalted butter or margarine, room temperature ½ cup condensed milk 2 tbsp powdered icing sugar 1 2/3 cup fruit mixture ½ tsp vanilla essence ½ tsp almond essence ¾ cup flour Pinch of salt ¼ tsp ground cinnamon ¼ tsp freshly grated nutmeg 1 ¾ tsp baking powder ¼ cup chopped maraschino or glazed cherries 2-3 tbsp chopped almonds (optional) 1/3 cup browning If fruit mixture is not soaked in alcohol, prepare it no more than 2 days in advance. Bake the cake in a lined, greased and flour 6” pan - in a preheated oven at 300 degrees for 50 minutes. Then raise the temperature to 310 degrees and bake for another 30 minutes or until the sides of the cake pulls away from the pan, or a tester inserted in the center of the cake comes out clean. Please note I accidentally said 2/3 cup condensed milk in the video. The correct amount is 1/2 cup condensed milk in this recipe. My apologies. Enjoy!