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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.
Prep Time1 hr
Cook Time3 hrs
Course: Dessert
Cuisine: Caribbean
Keyword: black cake, fruit cake
Servings: 20
Author: Ros

Equipment

  • Blender
  • Cake mixer

Ingredients

Soaking Fruits

  • 400 g raisins
  • 400 g cherries
  • 400 g pitted prunes
  • 400 g mixed peel
  • 750 mL blackberry wine*
  • 100 mL dark rum*

Browning

  • 1 cup brown sugar
  • ½ cup boiling water

Black Cake

  • 2 cups butter (softened)
  • 2 ½ cups brown sugar
  • 6 eggs
  • 2 tsp zest (lemon, lime or orange)
  • 4 tsp essence (vanilla, mixed, or almond)
  • 4 cups flour
  • 4 tsp baking powder
  • 4 tsp cinnamon powder
  • 2 tsp nutmeg (freshly grated)
  • 6 cups blended fruit
  • ½ cup molasses

Instructions

Soaking fruits

    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.
    • Set aside.

    Same day baking:

    • Blend fruits and alcohol in blender or food processor.
    • Add to pot on low heat and simmer for five minutes.
    • Stir often.
    • Set aside and allow to cool.

    Browning

    • 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.

    Black Cake

    • 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.
    • Mix thoroughly.
    • 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).
    • Serve.

    Notes

    *Cherry brandy, dark rum, white rum, and wine can be used.