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

Trinidad Black Cake

A decadent Caribbean black cake (rum fruit cake), popularly made in the Caribbean around Christmas time using rum-soaked fruits of raisins, prunes, currants.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 32
Course: Dessert
Cuisine: Caribbean
Calories: 502
Ingredients Method Nutrition Notes

Ingredients
  

For Fruits
  • 1/2 pound seedless prunes chopped
  • 1 pound sultanas chopped
  • 1 pound currants chopped
  • 1 pound raisins chopped
  • 2 cups rum
  • 1 cups cherry brandy I prefer Dekuyper brand
For cake
  • 1 pound sifted flour
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 pound sugar
  • 1 pound unsalted butter
  • 10 eggs
  • 1/2 pound chopped cherries
  • 1/4 pound mixed peel
  • 1/4 pound almonds
  • 2 teaspoons vanilla essence
  • 2 teaspoons grated lime rind
  • 1 cup browning make your own
  • 4 lbs soaked fruits made above
  • 1/2 cup cherry brandy
  • 1/2 cup rum

Method
 

For Fruits
  1. Add fruits to blender and grind
  2. Add rum in parts as the liquid to grind. (grind in batches if need)
  3. Store in an airtight container until needed
For Cake
  1. Grease and flour two 8 inch cake pans. (See note 1)
  2. Heat oven to 225 degrees F.
  3. Cream butter and sugar.
  4. In a blender beat eggs with essence and lime rind. Beat well
  5. Add beaten eggs mixture to creamed butter and sugar.
  6. When well mixed, fold in the flour, baking powder, and cinnamon.
  7. Add soaked fruits, mixed peel, cherries, and almonds if using to the mixture.
  8. Add browning till you get the the desired color. (See note 2)
  9. Stir well.
  10. Pour mixture into cake pans and bake for 2 ½ hrs or until the tester comes out clean
  11. 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)
  12. Cakes must be all the way cooled before being removed from the pan

Nutrition

Calories: 502kcal

Notes

*Note 1: I sometimes get 3 cake pans depending on how thick I want the cake for that time. If cake pans are more than 1 inch in height you will need less pans.
*Note 2: Desired color may vary. Some people like their cake light and some like it very dark. Start with 1/4 cup browning and mix. And keep adding 1/4 cup at a time till desired color comes.

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