Trini Black Cake Recipe

When I think of Christmas in Trinidad and Tobago, one thing always comes to mind is Black Cake.

This rich, fruit-filled cake is the ultimate holiday dessert in most Trini households. Growing up, I always considered black cake to be an “adult” cake, mostly because of the generous amount of alcohol my aunt would pour into it.

Her black cake recipe is one of the best because she would start soaking her fruits as early as January, making sure they were well-marinated by the time December rolled around. T

he deep, boozy flavor and moist texture made it a standout at our Christmas celebrations, and I’m excited to share her time-honored recipe with you.

In this post, I’ll walk you through everything you need to know about Trini Black Cake.

What is Trini Black Cake?

Trinidad and Tobago Black Cake is a traditional fruit cake that’s packed with rum-soaked dried fruits and baked to a dark, rich, and moist consistency. It’s called “rum cake” or “Christmas cake” in other parts of the Caribbean.

The deep black color comes from browning, a caramelized sugar syrup that gives the cake its signature color and flavor. What sets Trini black cake apart from other fruit cakes is the sheer amount of alcohol involved.

The dried fruits soaked for months in rum and cherry brandy before being added to the cake batter. After baking, the cake is further doused in rum, making it an intensely flavorful and moist treat.

The History Behind Trini Black Cake

Black cake has its roots in British plum pudding, a dense and fruity dessert that was popular during the colonial period. When the British brought their traditions to the Caribbean, the recipe for plum pudding evolved into the rich, rum-soaked black cake we know today.

In Trinidad and Tobago, black cake is a symbol of celebration, enjoyed during Christmas and festive occasions.

Over time, each family developed its version of the recipe, with slight variations in ingredients, alcohol types, and preparation methods.

When to Soak Fruits for Black Cake

One of the most important steps in making a perfect black cake is soaking the fruits.

• 1 Year Ahead: If you’re super prepared, you can start soaking your fruits in January for the following December. This ensures maximum flavor.
• 6 Months Ahead: Soaking the fruits for six months will still give you excellent flavor and richness.
• 1 Month Ahead: Even if you only have a month, the fruits will absorb enough of the alcohol to enhance the taste of your black cake.
• 1 Week Ahead: If you’re short on time, soaking the fruits for a week will work, though the flavor won’t be as intense as longer soaking times.

To soak the fruits, chop them into small pieces and place them in a large glass jar. Pour enough dark rum and cherry brandy to fully cover the fruits, then seal the jar and store it in a cool, dark place. Stir occasionally to ensure the fruits are evenly soaked.

The Best Rum for Black Cake

• Angostura 1919: This is one of Trinidad’s finest dark rums, known for its smooth, deep flavor. It’s a great choice for black cake, especially if you want to stick with a local favorite.
• Royal Oak Rum: Another popular Trinidadian rum, Royal Oak is well-suited for soaking fruits and adding to the cake.
• Fernandez Black Label
• For the Alcohol After Baking: After the cake is baked, you’ll need a lighter rum to drizzle over the cake, like Angostura White Oak Rum, which has a mild flavor that won’t overpower the cake but will help keep it moist.
• Cherry Brandy

Can Black Cake Be Alcohol-Free?

Yes, you can make an alcohol-free version of Trini black cake, though the flavor will be slightly different. Instead of soaking the fruits in rum, you can soak them in a mixture of fruit juices. Here’s how:

• Grape Juice or Apple Juice: These juices work well for soaking the fruits and will add a pleasant sweetness to the cake.
• Pineapple Juice: For a tropical twist, you can use pineapple juice as a base for soaking the fruits.

While the cake won’t have the signature rum flavor, it will still be delicious and suitable for those who don’t consume alcohol. You can also add a dash of rum extract if you want to mimic the flavor without using actual alcohol.

How Long Does Trini Black Cake Last?

One of the great things about black cake is its long shelf life. Thanks to the alcohol, black cake can last for several weeks or even months when stored properly. Here’s how to store it:

At Room Temperature: If you plan to eat the black cake within a week or two, you can wrap it tightly in plastic wrap or foil and store it in an airtight container at room temperature. To keep it moist, drizzle a bit of rum over the cake every few days.

In the Refrigerator: For longer storage, wrap the black cake in plastic wrap and place it in the refrigerator. It can last up to three months in the fridge, but let the cake come to room temperature before serving to enjoy its full flavor.

In the Freezer: Black cake freezes very well. Wrap it tightly in plastic wrap and aluminum foil before placing it in a freezer-safe container. It can be frozen for up to a year. Thaw the cake in the refrigerator before serving.

Trini Black Cake Recipe

Ingredients for Soaked Fruits:

• 2 cups raisins
• 1 cup prunes
• 1 cup currants
• 1 cup dried cherries
• 1 cup mixed peel (optional)
• 2 cups dark rum
• 1 cup cherry brandy

Ingredients for the Cake:

• 2 cups butter (at room temperature)
• 2 cups dark brown sugar
• 6 large eggs
• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp allspice
• 1/4 cup browning (store-bought or homemade)
• Zest of 1 orange
• 1/4 cup dark rum (for drizzling after baking)

Instructions:

1. Soak the Fruits: Chop the dried fruits into small pieces and place them in a large glass jar. Pour in the dark rum and cherry brandy, ensuring the fruits are completely covered. Seal the jar and let the fruits soak for at least a month, stirring occasionally.
2. Prepare the Cake Batter:

• Preheat the oven to 275°F (135°C).
• Grease and line two 9-inch cake pans with parchment paper.
• In a large mixing bowl, cream together the butter and dark brown sugar until light and fluffy.
• Add the eggs one at a time, beating well after each addition.
• Sift together the flour, baking powder, cinnamon, nutmeg, and allspice, then gradually fold the dry ingredients into the butter mixture.
• Stir in the soaked fruits, browning, and orange zest.

Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 2.5 to 3 hours, or until a skewer inserted into the center of the cakes comes out clean.

Add Rum After Baking: Once the cakes are baked and still warm, drizzle them with dark rum. Let the cakes cool completely before removing them from the pans.

Store and Enjoy: Wrap the cakes tightly in plastic wrap and store them in an airtight container. The cakes will become even more flavorful as they sit, so you can make them well in advance of Christmas.

Wrapping up

Trini Black Cake is more than just a dessert – it’s a Christmas tradition that brings together family, friends, and a shared love for rich, flavorful food.

Read More of my Trini Christmas recipes:

• Trinidad Sorrel Drink- A Christmas Tradition.