Trinidad Black Cake
Trinidad black cake is a popular Christmas cake made with rum soaked dried fruits, browning and spices along with typical cake ingredients. The cake is soaked with more rum after baking.
black cake, fruit cake
(lemon, lime or orange)
(vanilla, mixed, or almond)
Months in advance:
Place fruits in a sealable container.
Add preferred alcohol blend to completely immerse the fruits.
Cover and store in a dark area until needed.
Scoop soaked fruits and alcohol from the sealable container.
Blend to the desired degree of chunkiness or smoothness.
Same day baking:
Blend fruits and alcohol in blender or food processor.
Add to pot on low heat and simmer for five minutes.
Set aside and allow to cool.
Add brown sugar to pot on low heat.
Stir often as the sugar melts and caramelizes.
When the sugar becomes almost black, remove from the heat.
Add boiling water slowly and carefully.
Allow to cool.
Mix the molasses into the browning sauce.
Preheat oven to 250°F.
Combine softened butter and sugar until smooth.
Add eggs one at a time.
Mix in essence and zest.
Stir the dry ingredients together – flour, baking powder, cinnamon powder, grated nutmeg.
Add half of the dry ingredients to the batter.
Combine well before adding the next half.
Add half of the blended fruits and half of the browning-molasses sauce.
Add the remaining fruits and sauce. Combine.
Pour batter into prepared cake pans (buttered or lined with parchment paper).
Bake for one hour at 250°F.
Lower the heat to 225°F and bake for another two hours.
Check the center of the cakes for doneness (if they are not done, bake for another 15 minutes before rechecking).
Remove from the oven and allow to cool.
Make little holes in the cake.
Mix your preferred alcohol blend for soaking the cake.
Baste the cake with the alcohol blend.
Repeat the last step twice (or more).
Trinidad Black Cake Recipe: It's Not Christmas Without It (https://youtu.be/0E3fh4xL7_A)
*Cherry brandy, dark rum, white rum, and wine can be used.