How To Make the Best Trinidad Black Cake Ever
A decadent cake made using rum-soaked fruits that would leave you begging for another slice. This Trinidad black cake is the perfect mix of sweet, tart with a citrus hint. I can assure you your guests would love this for the holiday season.
Black cake is the ultimate Christmas cake in the Caribbean.
All the islands indulge in some form and the name can vary: Jamaican rum cake, Trinidad black cake, Barbados rum cake. Also popularly known as “black cake” but sometimes can be called fruit cake or rum cake.
They may be made slightly differently, but they are all the same thing. The perfect Caribbean Christmas cake.
This is the type of cake that makes people delirious. Just like my cassava black cake and my light sorrel cake.
What is black cake?
The reference to the “black cake” is because of the color. “Fruit cake” since we use so many types of dried fruits. And well “rum cake” because, well it’s soaked in rum. This is not your regular cake.
Also known as Jamaican rum cake, Barbados rum cake, or simply fruit cake, Trinidad Black Cake is an iconic Caribbean dessert, especially during the Christmas season. It’s made with soaked dried fruits and drenched in rum, making it rich, flavorful, and the ultimate holiday treat
How To Make Trinidad Black Cake
Ingredients
Now, this is a lot of items. The cake is packed with a lot of fruit and the fruit has been soaking in rum to bring out a lot of flavors.
For Fruit Mixture:
- Prunes
- Sultanas or golden raisins
- Currants
- Dark raisins
- Rum
- Cherry brandy (Dekuyper preferred)
Pro Tip: For the best flavor, soak the fruits for up to a year. But even a few weeks of soaking can yield fantastic results
For the cake:
These things are your regular items for baking.
- All-purpose flour
- Baking powder
- Ground cinnamon
- Sugar
- Unsalted butter
- Eggs
- Maraschino cherries (preferred) or dried red cherries
- Mixed peel
- Almonds (optional)
- Vanilla essence
- Lime rind
- Browning (Grace preferred) or you can try to make your own
Equipment
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- Electronic cake mixer
- Parchment paper (optional)
- Baking spray
- Baking pans
- Basting brush
Instructions
How to soak fruits
The soaking process can be done in two ways: Soak in Rum (traditional method) or Steam the Fruits (for quicker results).
Soaking method:
- Grind your fruits and mix with rum and cherry brandy.
- Store in a glass jar with a tight lid.
- Let sit for a week or up to a year. Add more brandy if needed.
Steaming method:
- Combine fruits, rum, and cherry brandy in a pot.
- Steam on low heat until tender.
- Let fruits cool completely before baking.
Making the fruit cake
- Preheat your oven to 225°F (low bake).
- Cream the butter and sugar. Mix eggs, essence, and lime rind, then add to the butter mixture.
- Gradually fold in flour, baking powder, and cinnamon.
- Stir in your soaked fruits and any added ingredients (cherries, mixed peel, almonds).
- Add browning to reach your desired color.
- Transfer batter into a well-greased pan and bake for 1.5 to 2 hours.
- Baste with a mix of rum and cherry brandy once the cake is out of the oven and cooling.
Tips & Tricks
- Room Temperature Ingredients: Always use eggs and butter at room temperature for the best texture.
- Fruit Consistency: For a smooth cake, grind the fruits finely. If you prefer a chunkier texture, leave the fruits slightly coarse.
- Baking Pans: Ensure your pans are well-greased with butter and flour, or use baking spray. Let the cake cool completely before removing it from the pan.
Storage
If stored properly, black cake can last for 6 months to 1 year. Wrap it tightly in cling wrap, store in an airtight container, and baste it regularly with rum and cherry brandy to keep it moist. For longer storage, you can freeze it for up to a year.
A fun tradition in the Caribbean: Newlyweds often save the top layer of their black cake and cut it on their first anniversary!
Related Recipes You Might Love
If you enjoyed this Trinidad Black Cake, why not try these other festive Caribbean recipes:
- Cassava Black Cake: A gluten-free alternative that’s just as rich and flavorful.
- Sorrel Cake: Another holiday classic made with tangy sorrel, perfect for the season.
- Ponche de Creme: A creamy and spiced Caribbean drink that pairs perfectly with fruit cakes.
- Dundee Cake: If you prefer a lighter, fruit-filled option, this one’s for you!
Ready to make your own black cake? Give this recipe a try and let me know how it turns out! If you loved it, don’t forget to share it with your friends and family. Happy baking, and enjoy this Caribbean classic at your next celebration!
Frequently Asked Questions
Traditionally, black cake uses rum. However, if you prefer a non-alcoholic version, you can substitute the rum with fruit juice (though the flavor won’t be the same).
Yes, black cake freezes wonderfully! Just wrap it well in plastic wrap and foil before freezing.
Both are made with similar ingredients, but the key difference is in the fruit soaking time and the type of rum used. Each island adds its own little twist!
Recipe
Trinidad Black Cake
Ingredients
Method
- Add fruits to blender and grind
- Add rum in parts as the liquid to grind. (grind in batches if need)
- Store in an airtight container until needed
- Grease and flour two 8 inch cake pans. (See note 1)
- Heat oven to 225 degrees F.
- Cream butter and sugar.
- In a blender beat eggs with essence and lime rind. Beat well
- Add beaten eggs mixture to creamed butter and sugar.
- When well mixed, fold in the flour, baking powder, and cinnamon.
- Add soaked fruits, mixed peel, cherries, and almonds if using to the mixture.
- Add browning till you get the the desired color. (See note 2)
- Stir well.
- Pour mixture into cake pans and bake for 2 ½ hrs or until the tester comes out clean
- Remove from oven and baste with 1/4 cup rum and 1/4 cup cherry brandy. This can be done until the cake is cooled or all the mixture is used. (Usually next day)
- Cakes must be all the way cooled before being removed from the pan
Guess every islander will say the black cake from their respective country/lsland is the best. Home drums beat first i suppose.
Haha.. exactly. Home drum must beat first 🙂
Renz, you didn't lie your Mom makes THE BEST black cake! I made it for the first time today and my husband who loves black cake enjoyed it. It was smooth, moist and everything a black cake should be. I don't need to ever look for another recipe. Your details made all the difference. Love from Trinidad.
Yaaay. I had to send her a screenshot of this message. Thank you so much for trying AND for reviewing. It is really a great cake recipe!!
I have searched over the years for the perfect Trini black cake recipe and was never successful. The cakes never tasted like I remembered growing up in Trinidad.
THEN I found your website, and YES, your mom makes the best black cake ever, I followed your recipe exactly, and I even got cherry brandy from Trinidad ! I made it yesterday and made four small cakes so I can give as gifts, one is almost gone, and I don’t think I’ll be giving it away , keeping them lol . I LOVE THIS CAKE!! Hugs to your mom, merry Xmas to you and yours
June 2023 Your cake is just as you said it would be, moist and delicious, I can’t wait to make it for Christmas. I only did half the recipe but I will do it again.
What is mixed peel and how much do I need? I am making this for Christmas.
It's a mix of dried fruit. You might see it also called Tutti Frutti or Fruit and peel. If you google "mixed peel" the pic will show. It's found easily in supermarkets.
Cake is in the oven 2 1/2 hours at 225; tester came out wet and sticky. Is it the varied temperature of ovens? I put it to 250 for another 20 minutes
That's waay plenty time. I baked yesterday too and was done just short of the 2 hour mark with the cakes leaving the sides. You may need to get a oven thermometer to check how heat is dispersing.
What is browning?
It's a caramelized sauce with spices. You can get it premade. Grace is my go to brand.