Traditional Trinidad Black Cake

Name: Traditional Trinidad Black Cake
Prep time: 60 min
Cook time: 150 min
Total time: 210 min
Yield: 16 slices
Cuisine: Caribbean
Ingredients: 500 g mixed dried fruits (currants, raisins, prunes); 1 cup dark rum (for soaking); 1 cup port wine (for soaking); 225 g butter (softened); 225 g brown sugar (packed); 5 large eggs (at room temperature); 1 1/2 cup all-purpose flour (sifted); 1 tsp baking powder; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; 1 tsp vanilla extract; 1/2 cup cherry brandy

210 min 16 slices Medium

All Recipes

Indulge in the rich flavours of Trinidad Black Cake, a Caribbean classic perfect for festive occasions.

Prep

60 min

Cook

150 min

Total

210 min

Servings

Difficulty

Medium

Trinidad Black Cake is a beloved dessert across the Caribbean, renowned for its deep, complex flavours and moist texture. Often enjoyed during the Christmas season, it is a staple at weddings and celebrations. This version stays true to its roots, incorporating a medley of dried fruits soaked in rum and port, which creates a wonderfully spiced and boozy cake. A dense yet tender crumb makes it irresistible for those who love a rich and flavourful dessert. Whether you're a seasoned baker or trying this for the first time, this recipe is crafted to deliver authentic taste and texture, making it suitable for anyone looking to experience a taste of Trinidad.

Instructions

Prepare the fruit mixture

Chop the dried fruits and place them in a large bowl. Pour over the rum and port. Stir well and cover. Allow to soak for at least 24 hours or up to one week for best flavour.

Pro tip: For a quicker version, simmer the fruits in the alcohol for 30 minutes before cooling.

Preheat the oven

Preheat your oven to 275°F (135°C). Grease a 23 cm (9-inch) round cake pan and line with parchment paper.

Pro tip: Ensure your oven is properly calibrated to maintain the low temperature.

Cream butter and sugar

In a large bowl, cream the softened butter and brown sugar together using a mixer until light and fluffy, about 3-5 minutes.

Pro tip: Ensure the butter is at room temperature for a smooth mixture.

Add eggs and vanilla

Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.

Pro tip: Use room temperature eggs to prevent the mixture from curdling.

Mix dry ingredients

In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, and cloves. Gradually fold into the creamed mixture.

Pro tip: Sifting helps to aerate the flour and evenly distribute the baking powder and spices.

Combine fruit and batter

Fold the soaked fruits into the batter, along with any remaining soaking liquid. Add cherry brandy and mix until well combined.

Pro tip: Coating the fruits with a little flour can prevent them from sinking in the batter.

Bake the cake

Pour the batter into the prepared cake pan. Bake in the preheated oven for 2 to 2 1/2 hours or until a skewer inserted into the centre comes out clean.

Pro tip: Cover the top with foil if it browns too quickly during baking.

Cool and store

Let the cake cool completely in the pan. Remove and wrap in parchment paper, then foil. Store in an airtight container.

Pro tip: Brush with additional rum every few days to keep it moist and enhance flavour.

💡

Tips & Tricks

Soak fruits well in advance to enhance the flavour.
Use a good quality dark rum for authenticity.
Ensure your oven is properly calibrated for even baking.

Frequently Asked Questions

What is Trinidad Black Cake?

Trinidad Black Cake is a Caribbean fruit cake made with rum-soaked dried fruits and spices, popular during Christmas and special occasions.

How long does Trinidad Black Cake last?

When stored properly, it can last up to one month at room temperature, or up to six months refrigerated or frozen.

Can you make Trinidad Black Cake without alcohol?

Yes, you can substitute the rum and port with grape juice or apple juice, but the flavour will differ.

What is the soaking time for the fruits?

For optimal flavour, soak the fruits for at least 24 hours and up to one week.

Why is my Trinidad Black Cake dry?

Overbaking or not enough soaking of the fruits can lead to a dry cake. Ensure to bake at the correct temperature and check for doneness with a skewer.

What alcohol is best for Trinidad Black Cake?

Dark rum and port wine are traditional choices, contributing to the cake’s rich flavour.

Can I add nuts to the Trinidad Black Cake?

Yes, chopped nuts like almonds or walnuts can be added for texture, but this is not traditional.

Serving Suggestions

Serve Trinidad Black Cake on its own or with a dollop of whipped cream. It pairs beautifully with a glass of port or rum, enhancing its rich flavours. This cake can be made ahead of time, as its flavour improves with age. Store it wrapped in parchment and foil in an airtight container at room temperature for up to a month. For longer storage, refrigerate it or freeze it for up to six months.

Nutrition per serving

350

Calories

Protein

18g

Fat

See the whole store

Kitchen Appliances · Food Steamers

3-Tier Digital Food Steamer

$102.19

Kitchen Appliances · Air Fryers

Chefman 2 Qt Mini Air Fryer – Compact and Space-Saving Air Fryer, PFAS-Free Nonstick Basket, Quick & Easy Meals in Minutes, Perfect for Apartments and Dorms, Digital Timer and Shake Reminders – Grey

$54.99

Pit Boss Grills

BBQ Pit Kit

$79.99

Affiliate links. Prices come from Amazon and are refreshed at least every 24 hours.