Trinidad Black Cake (Christmas Rum Fruit Cake)
The Quirky Foodster Team
Ingredients
- Fruit soaked in 500 ml (2 cups) rum and 250 ml (1 cup) wine Mixed dried fruit (raisins, prunes, currants, cherries), soaked in rum and port/cherry wine for at least 2 weeks — 1 kg (2.2 lb)
- Butter, softened — 350 g (1½ cups)
- Brown sugar — 350 g (1¾ cups)
- Eggs — 6
- All-purpose flour — 350 g (2¾ cups)
- Baking powder — 10 g (2 tsp)
- Ground cinnamon — 5 g (1 tsp)
- Ground nutmeg — 3 g (½ tsp)
- Mixed essence (vanilla and almond) — 10 ml (2 tsp)
- Browning (burnt sugar) or dark molasses — 30 ml (2 tbsp)
- Extra rum, for feeding the baked cake — 125 ml (½ cup)
Method
- Blend the rum- and wine-soaked fruit into a coarse, thick paste using a blender or food processor.
- Preheat oven to 150°C (300°F). Grease and line the cake pans with parchment.
- Cream butter and brown sugar until light and fluffy, about 5 minutes. Beat in eggs one at a time.
- Whisk together flour, baking powder, cinnamon, and nutmeg in a separate bowl.
- Fold the flour mixture into the butter mixture in two additions, alternating with the fruit paste, mixed essence, and browning, mixing just until combined.
- Divide batter evenly between the two prepared pans and smooth the tops.
- Bake for 70–90 minutes until a skewer inserted comes out clean and the cake springs back lightly when touched (internal temperature 96°C/205°F). Cover loosely with foil partway through if browning too fast.
- Cool in the pans for 20 minutes, then turn out onto a wire rack. While still warm, brush generously with extra rum; repeat feeding every few days if storing for an extended period before serving.
Introduction: Black cake is Trinidad’s essential Christmas dessert, made from dried fruits soaked in rum and wine for weeks or months, then baked into a dense, deeply spiced cake darkened with burnt sugar.
Cultural Background: Black cake is Trinidad’s essential Christmas dessert, made from dried fruits soaked in rum and wine for weeks or months, then baked into a dense, deeply spiced cake darkened with burnt sugar. It’s a labour of love passed down through generations and gifted between family and friends each December.
Tips: Start soaking the dried fruit weeks (traditionally months) in advance – the longer the fruit soaks, the deeper and richer the finished cake’s flavour will be.
Variations: A non-alcoholic version substitutes grape juice and cherry juice for the rum and wine, though the flavour and shelf life will differ from the traditional cake.
Storage: Wrap tightly in cheesecloth and foil; stores at cool room temperature for several weeks, or refrigerated for months, continuing to improve with periodic rum feeding.
Reheating: Not applicable – served at room temperature, sliced thin.
FAQs:
Q: How far in advance should I soak the fruit?
A: Ideally several weeks to several months; even a minimum of two weeks gives noticeably better flavour than no soaking.
Q: Can I make black cake without alcohol?
A: Yes, using fruit juices instead, though it will not keep as long and the flavour profile will be milder.
Q: Why is the cake called “black” cake?
A: The deep, near-black colour comes from the burnt sugar browning and the long-soaked dark fruits.
- Fruit soaked in 500 ml (2 cups) rum and 250 ml (1 cup) wine Mixed dried fruit (raisins, prunes, currants, cherries), soaked in rum and port/cherry wine for at least 2 weeks — 1 kg (2.2 lb)
- Butter, softened — 350 g (1½ cups)
- Brown sugar — 350 g (1¾ cups)
- Eggs — 6
- All-purpose flour — 350 g (2¾ cups)
- Baking powder — 10 g (2 tsp)
- Ground cinnamon — 5 g (1 tsp)
- Ground nutmeg — 3 g (½ tsp)
- Mixed essence (vanilla and almond) — 10 ml (2 tsp)
- Browning (burnt sugar) or dark molasses — 30 ml (2 tbsp)
- Extra rum, for feeding the baked cake — 125 ml (½ cup)
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