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–+ servings
A slice of black cake on a white plate
Renee Robley

Trinidad Black Cake

5 from 2 votes
A rich Trinidad black cake made with rum-soaked raisins, prunes, currants, and sultanas. This traditional fruit cake is a Christmas favorite in Trinidad and Tobago.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 32
Course: Dessert
Cuisine: Caribbean
Calories: 502
Ingredients Method Nutrition Notes

Ingredients
  

For the fruit mixture
  • 1/2 pound seedless prunes chopped
  • 1 pound sultanas
  • 1 pound currants
  • 1 pound raisins
  • 2 cups rum
  • 1 cup cherry brandy DeKuyper preferred
For the cake
  • 1 pound all-purpose flour sifted
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 pound sugar
  • 1 pound unsalted butter
  • 10 eggs
  • 1/2 pound chopped cherries
  • 1/4 pound mixed peel
  • 1/4 pound almonds optional
  • 2 teaspoons vanilla essence
  • 2 teaspoons grated lime rind
  • 1 cup Grace browning small bottle preferred, or as needed for desired color
  • 4 pounds soaked fruit mixture
  • 1/2 cup cherry brandy
  • 1/2 cup rum

Method
 

Prepare the fruit
  1. Add the prunes, sultanas, currants, and raisins to a blender in batches.
  2. Add the rum and cherry brandy as needed while blending, and grind the fruit to your preferred consistency.
  3. Transfer the ground fruit mixture to a clean, airtight glass container.
  4. Store in a cupboard or pantry and allow the fruit to soak for at least one week before using. The fruit can be soaked much longer.
Make the black cake
  1. Preheat the oven to 225°F. Grease and flour two 8-inch cake pans, or prepare them with baking spray.
  2. Cream the butter and sugar until well combined.
  3. Blend the eggs with the vanilla essence and grated lime rind until well mixed.
  4. Add the egg mixture to the creamed butter and sugar and mix well.
  5. Fold in the sifted flour, baking powder, and cinnamon.
  6. Fold in the soaked fruit mixture, mixed peel, cherries, and almonds, if using.
  7. Gradually stir in the browning until the batter reaches your desired color.
  8. Divide the batter between the prepared cake pans.
  9. Bake for about 2 1/2 hours, or until a cake tester inserted into the center comes out clean.
  10. While the cakes are still in their pans, gradually baste with the rum and cherry brandy as they cool.
  11. Allow the cakes to cool completely in the pans. I usually leave mine overnight and remove them the next day.

Nutrition

Calories: 502kcal

Notes

Fruit: For the best flavor, I recommend soaking the ground fruit mixture for at least one week before baking. It can be prepared months in advance and kept tightly covered in a cupboard or pantry.
Browning: I use Grace browning from the small bottle because it is thicker and gives me the deep color I want without adding as much liquid to the batter. Other brands can vary in color and consistency, so add browning gradually and use the color of the batter as your guide.
Cooling: Allow the cakes to cool completely before removing them from the pans. I usually leave mine in the pans overnight.
Yield: The number of cakes will vary depending on how full you fill your pans. This recipe generally makes about two 8-inch cakes with enough batter for an additional smaller cake.

Recipe Printed From ThisBagoGirl.com

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