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5 from 1 vote

Trinidad black cake recipe

Popular around Christmas time, this Trini black cake is made with raisins, candied peels, and other dried fruits that have been soaked in alcohol. The color comes from browning made by caramelizing sugar. And the taste? Well that comes from everything in this cake! It is so good!
Prep Time60 days
Cook Time2 hours 30 minutes
Course: Dessert
Cuisine: Caribbean
Keyword: trinidad black cake, trinidad fruit cake
Servings: 20 slices
Calories: 844kcal
Author: Ros Singh

Ingredients

For soaking

  • 200 g seedless raisins
  • 200 g seedless cherries
  • 200 g seedless prunes
  • 200 g candied mixed peel
  • 560 mL alcohol of your choice (500 mL for soaking fruits + 60 mL for soaking the cake) (e.g. Manischewitz blackberry wine or cherry brandy)
  • 110 mL dark rum of your choice (50 mL for soaking fruits + 60 mL for soaking the cake) (e.g. El Dorado)

Cake

  • 4 cups flour
  • 4 tsp baking powder
  • 6 cups soaked fruits (blended)
  • 2 cups butter (soft)
  • 3½ cups brown sugar (2 ½ cups for the cake; 1 cup for browning)
  • ½ cup molasses
  • ½ cup boiling water
  • 6 eggs
  • 4 tsp vanilla essence
  • 4 tsp cinnamon powder
  • 2 tsp citrus zest
  • 2 tsp nutmeg

Alcohol blend

  • ¼ cup alcohol of your choice
  • ¼ cup rum of your choice (optional)

Equipment

  • Blender or Food processor
  • Cake mixer

Instructions

Soak fruits ahead of time

  • Add all fruits to a large container.
  • Pour wine (alcohol of choice) and rum to completely cover the fruits.
  • Seal the container.
  • Place in a dark cupboard for several days to months.
  • Check occasionally (every month or so).
  • Top up alcohol if necessary.
  • When ready to bake, add to blender
  • Blend until chunky.
  • Set aside.

Or simmer fruits for same day baking

  • Add fruits, wine (alcohol of choice) and rum to a blender.
  • Blend until chunky.
  • Place a large pot on low heat. Allow to heat up.
  • Pour the blended fruits into the pot.
  • Simmer for 5 minutes.
  • Remove from heat and set aside to cool.

Make the browning

  • Place a small pot on low heat. Allow to heat up.
  • Add 1 cup of brown sugar to the pot.
  • Stir often as the sugar melts and caramelizes.
  • When the sugar becomes dark brown, add ½ cup boiling water (carefully).
  • Remove from heat.
  • Mix in the molasses.
  • Set aside to cool.

Make the cake

  • Preheat the oven at 250°F.
  • Add soft butter and sugar to a stand mixer.
  • Combine until smooth and fluffy.
  • Add one egg at a time. Incorporate fully before adding another.
  • Mix in vanilla essence and citrus zest.
  • Combine dry ingredients (flour, baking powder, cinnamon powder and nutmeg) in a separate bowl.
  • Add the dry ingredients a little at a time to the stand mixer.
  • Pour in the browning and molasses. Combine fully.
  • Mix in the blended fruits.
  • Butter two 10-inch cake pans.
  • Divide the batter evenly between the two cake pans.
  • Bake in the oven for 1 hour at 250°F.
  • Lower heat to 225°F.
  • Bake the cakes for 1½ to 2 more hours.
  • Check the cake for doneness (add 10 more minutes if the cakes are not fully cooked, then recheck for doneness).
  • Remove from oven and set aside to cool.

Soak the cake

  • Mix the wine and rum of your choice for the alcohol blend.
  • Poke holes in the cake using a skewer.
  • Brush the cake with half of the alcohol blend.
  • Repeat the next day.
  • Serve for a delightful Trini Christmas.