January 1, 2014

Trinidad Black Cake / Caribbean Rum Soaked Fruit Cake

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The Origins of Black Cake / Caribbean Rum Fruit Cake

Black cake, also known as Caribbean rum fruit cake, holds a cherished place in the culinary traditions of the Caribbean. Often served during Christmas, weddings, and other celebrations, it is a rich, dense, and flavorful cake made with rum-soaked dried fruits and spices. Its history, deeply rooted in colonialism and cultural blending, reflects the diverse influences that shaped the Caribbean.

The Historical Roots of Black Cake

Black cake has its origins in the European plum pudding or Christmas pudding, a dessert that gained popularity in England during the 16th and 17th centuries. European settlers and colonizers brought their traditions, including recipes for fruit-based desserts, to the Caribbean. Over time, these recipes were adapted to local ingredients and techniques, giving rise to black cake.

In the Caribbean, enslaved Africans, who were skilled cooks and bakers, played a critical role in transforming the European dessert into what we know today. They infused the dish with African culinary techniques and flavors, creating a new version that better reflected the region’s climate and ingredients.

Key Ingredients and Their Significance

Rum: A central ingredient in black cake, rum’s inclusion is tied to the Caribbean’s colonial history. Sugarcane, introduced by European colonizers, became a dominant crop in the Caribbean. The byproduct of sugarcane processing, molasses, was used to produce rum, which became an integral part of Caribbean culture and cuisine.

Dried Fruits: Fruits like mixed peel, raisins, prunes, and cherries are soaked in rum—sometimes for months—to create the cake’s distinctive flavor. The practice of soaking fruits is a Caribbean adaptation of the British tradition of incorporating dried fruits into Christmas pudding.

Spices: Spices such as cinnamon, nutmeg, and allspice reflect the Caribbean’s position as a hub of the spice trade. These warm spices give black cake its signature taste and aromatic appeal.

The Cultural Evolution of Black Cake

As Caribbean communities blended African, European, and indigenous influences, black cake evolved to embody the region’s unique identity. Each island has its variations and preferences. For example:

In Jamaica, black cake is often darker and contains a generous amount of burnt sugar, known as “browning,” for color and depth of flavor.

In Trinidad and Tobago, the cake is sometimes lighter but equally rich, with a focus on rum-soaked fruits.

Black cake is more than just a dessert; it is a symbol of resilience and creativity. It represents the blending of cultures and the ability to adapt and thrive in challenging circumstances.

Black Cake in Modern Times

Today, black cake remains a vital part of Caribbean identity. It is baked during special occasions, especially Christmas, with each family passing down cherished recipes through generations. The cake’s preparation is often a communal activity, with family members working together to soak fruits, mix batter, and bake.

Its influence has spread beyond the Caribbean, becoming a popular treat in diaspora communities around the world. Black cake is a testament to the Caribbean’s rich history and cultural diversity, offering a taste of tradition in every bite.

 
 
BLACK CAKE
TRINIDAD BLACK CAKE – RUM SOAKED FRUIT CAKE

Before I get to the recipe I would like to thank all the wonderful readers of my blog, especially those who have taken the time to send me such wonderful emails telling me how much you love my blog and sharing your personal stories with me. You inspire me!
BLACK CAKE
TRINIDAD BLACK CAKE – RUM SOAKED


I now present the auspicious and truly ubiquitous Trinidad black cake. The Caribbean-rum-fruit cake trumps all other cakes. What makes it so special and so beloved? You can say that it’s the fruits, the butter, or the sugar, but I am convinced that it’s the rum. The rum elevates it to a level that makes you giddy with happiness. No wonder Trinidad was named the happiest country in the world.

This cake was soaked slightly. The color of the cake darkens as more of the rum and wine mixture is poured on….

 

BLACK CAKE
CARIBBEAN BLACK CAKE – WAITING FOR A RUM SOAKING

 

Even the non-alcohol drinker (a sip makes me drunk) like me makes an exception or two over the holidays, and it’s not uncommon to have a slice for breakfast at work and a piece immediately upon returning home from a long, arduous day at work. It makes for a very happy day.

 

BLACK CAKE
BLACK CAKE CUPCAKES – PERFECT FOR GIFT GIVING

 

 
 
 
 
 
 
 
 
 

WHAT IS THE SECRET TO MAKING THE BEST BLACK CAKE?

I spoke to many people over the years to extract their secret to making this cake. One cousin does not add baking powder and the result is soft, almost pudding-like. Many online recipes call for 8 eggs.
Most of the best bakers I spoke to in Trinidad use 12. “Use a ‘pong’ (pound) of everything and just average the odder ingredients”, they recommend.  
No one had a precise recipe, and none of the recipes I reviewed online mentioned that the pound of each fruit, along with the entire bottle of rum and wine called for in many recipes, were not used in its entirety.
BLACK CAKE
BLACK CAKE – FRUITS
 

I am here to eliminate all the vagaries once and for all. I did all the testing and retesting for you. No more doubts, averaging, trial and error methods. I tested it so many times that late one night while placing the cherries on one of the many cakes I made, I swore that the cake was moving. It was at that moment, I knew what it felt like to be utterly inebriated.
 

I settled on a recipe given to me over the phone by my mom’s friend, Aunty Lach. It was Aunty Lach’s black cake that I grew up on. Her black cakes would be the benchmark for all the other cakes I would consume in the future. None ever lived up to hers, until now. I translated her “average” measurement and suggestions into the best recipe I could create.

This is a simple recipe and in no way daunting.

THE TALE OF SOAKED FRUITS UNDER THE KITCHEN SINK

No black cake introduction is complete without telling you about all those eerie large glass jars of black stuff (currants, prunes, raisins soaked in rum) my mother had hidden under the kitchen sink. I was ordered to not touch, open or smell the contents.
I don’t recall her baking black cakes, because her best friends did that for her(Aunty Lach was one), but those jars held their presence for my entire childhood. I wouldn’t be surprised if they are still there under the sink back home, all dusty and connected by cobwebs, waiting for their moment to shine.
BLACK CAKE
 

Don’t tell her I told you this, but she still has a bucket of fruits soaking under the sink here in NY. Last year, I went to her home and made black cake for her with some of the soaked fruits.  She did ‘buff me up’ for saying that about her and said that she baked cakes all the time! I stand corrected my friends, I may have been too drunk with black cake to recall the facts of my childhood.

DO I NEED TO SOAK FRUITS FOR BLACK CAKE?

Because of that bucket of fruits, I grew up thinking that soaking –for years and months–is the best technique, until I tasted black cake that was made using fruits pureed the same day. I couldn’t tell the difference! 

With the introduction of food processors in the kitchen, soaking for months to soften the fruits is no longer required, in my humble opinion. If soaking for months intensifies the flavor of the rum, come eating time, it really doesn’t matter to me.

BLACK CAKE BAKING TIPS

•Fruits soaked longer result in a moister cake! If fruits are soaked only a couple of hours or days, it will result in more of a cakey texture. Still extremely delicious!

•I halved the original one (1) pound recipe, to make only one or two not two or four cakes. I found this amount easier to manage. I imagine you will be overwhelmed managing bowls and bowls of batter–especially if you are making it for the first time! Thank me later!
•Cakes baked in parchment paper lined tins are easier to remove and serve. It was impossible to remove the cake from the tins I floured and buttered, especially after soaking. I personally like using springform pans and line the bottom with parchment paper.
•When the cakes are removed from the oven, they will look like the color of a chocolate cake, but will darken as the rum/wine mixture is poured on.  

•The amount of browning used will vary depending on the brand–add gradually until the desired color is achieved.

•Many recipes call for nutmeg, allspice, cloves and mixed essence, however, this cake is already amazing without those ingredients so I don’t add them. Try it for yourself and see! Add only a pinch if you insist–you don’t want to overpower the fruit flavor.
 
•Mixed essence is a combination of vanilla and almond extracts–which we are already using in its purest form! I just saved you the trouble of trying to figure out what it is and where to go find it.

HOW TO MAKE BLACK CAKE USING ‘UNMEASURED’ PRE-SOAKED FRUITS FROM A BUCKET?

•If using pre-soaked fruits from a bucket under the kitchen sink, from the year of your birth, measure out enough to make 2 cups processed(more if you like a dense fruity cake). To do this, place 2 cups, without the liquid from the container, into a food processor. Pulse for 5-20 times to get the texture you desire. My sister loves chunky fruits. I, on the other hand, like a little texture, but not too much.
To bake your fruit cake, after measuring and processing your fruits, skip steps 1, 2 and 3 below. Add (as you normally would) in Step 10 below.
BLACK CAKE
BLACK CAKE INGREDIENTS
 


Press play to watch video below: 

 

What Makes Trinidad Black Cake Unique?

Trinidad black cake is a deeply aromatic and decadent dessert that embodies the spirit of celebration. Its defining characteristic is the use of rum and wine-soaked fruits, which impart a rich, moist texture and complex flavor. Add to that the distinct touch of browning—a caramelized sugar syrup—and you have a cake that tastes like joy in every bite.

Ingredients You Will Need

1. Butter – Butter is the base of the cake’s rich texture and flavor. Using high-quality butter, such as organic sweet cream salted butter, helps create a tender crumb and adds a depth of taste that complements the other ingredients.

2. Organic Raw White Sugar – The sugar provides sweetness and helps with the cake’s structure. Organic raw sugar adds a slight molasses-like flavor, enhancing the overall richness.

3. Eggs – Eggs contribute to the structure and moisture of the cake, helping bind the ingredients together. They also add richness and aid in leavening.

4. Golden or Dark Raisins – Raisins are a key component of the fruit mix, adding natural sweetness and a chewy texture. Dark raisins bring an intensified flavor and depth to the cake.

5. Currants – These tiny, tangy dried fruits contribute a burst of flavor and add complexity to the cake’s fruit blend.

6. Prunes – Prunes add natural sweetness and a deep, earthy flavor that balances the other fruits and enhances the cake’s moistness.

7. Mixed Peel – Mixed peel, made of candied citrus rind, introduces a subtle hint of citrus and a touch of bitterness that contrasts beautifully with the sweeter fruits.

8. Cherry Wine – Cherry wine is a unique ingredient that adds a touch of fruitiness and acidity to the mix. It enhances the overall flavor profile and pairs well with the rum.

9. Red Rum – Rum is the heart of Trinidad black cake. The alcohol—especially dark, rich varieties like Fernandez black label—infuses the cake with a distinctive warmth and complexity, making it a beloved holiday treat.

10. All-Purpose Flour – Flour is the structural foundation of the cake, creating a balanced texture that holds the fruits and liquids together. It’s essential for the consistency and crumb of the finished product.

11. Ground Cinnamon – Cinnamon provides a warm, sweet-spicy flavor that complements the other spices and fruits, giving the cake its signature taste.

12. Browning (Burnt Sugar) – Browning, or burnt sugar, adds a rich, dark color and a deep, caramel-like flavor to the cake. It’s an essential ingredient for achieving the dark hue and complex taste characteristic of black cake.

13. Vanilla Extract – Pure vanilla extract adds a fragrant sweetness that enhances the other flavors and adds depth to the overall taste.

14. Almond Extract – Almond extract offers a subtle, nutty flavor that complements the vanilla and other spices, adding a unique touch to the cake.

15. Baking Powder – Baking powder is used to help the cake rise and achieve a light, airy texture, balancing the dense fruit and liquor components.

 
 
BLACK CAKE
BLACK CAKE INGREDIENTS
 

 

Step by Step Directions – With Photos

 

1. In a small bowl or measuring cup mix 1 cup of cherry wine and 1 cup of rum.

2. In a small glass bowl, add raisins, currants, prunes and mixed fruit peel and 1 cup of rum and wine mixture, reserving the remaining cup to pour over the cake when it’s finished baking. Soak fruits for a few hours (minimum) or overnight…..or weeks or months…or years–whatever makes you happy.

3. When you are ready to bake the cake, puree the fruits (raisins, currants, prunes and mixed peel) in the food processor, along with the liquid it was soaked in, until it is a slightly coarse consistency. It will make about 2 cups. (I pulse about 60 times in the food processor for fruit that has soaked only 3-4 hours. I don’t enjoy eating huge chunks of fruits!)

For fruits soaked up to a year, measure 2 pounds (no liquid) and you only need to pulse about 15-20 times. It should yield about 2 1/2 cups of macerated fruit. This version (and quantity) will result in more of a pudding texture rather than a “cakey” texture. If you wish for a cakey texture, reduce amount of fruit used.

 

 

4. Preheat oven to 280 degrees F(or as high as 325F). Prepare one or two 8-inch pans(see note in the printable recipe below), small gift tins or cupcake pans using the usual butter then flour or line with parchment paper. I do not butter the baking tins when using parchment paper since the parchment paper comes all the way to the top of the tin. I trim the excess paper around tin.).
5. Crack eggs into a bowl. Using an electric beater or fork, whisk eggs for about 30 seconds on level 2 speed.
6. In a large bowl or in a Kitchen Aid stand mixer bowl, using the beater attachment(I also use the whisk when I cannot find the beater attachment!), cream butter and sugar (medium speed) until the batter is light in color, has increased in volume and fluffy, about 5-10 minutes. It may take longer using the hand mixer.
 
 
7. Pour whisked eggs into the creamed mixture in a very slow and steady stream until combined.  
 
8. Mix cinnamon, flour and baking powder and gradually add to creamed mixture (on level 1). Alternately, you can fold in flour mixture by hand.
 
9. Once flour is in, add almond and vanilla extracts(or add to egg and skip this step), increase to level 4 speed and continue until flour mixture is light, another minute. Remove bowl from stand and scrape down sides and bottom and mix with a spoon to ensure that the batter is evenly and thoroughly combined.
 
10. Add pureed fruits and browning to batter. Start with 1-2 tablespoons and gradually add more, if required, to achieve the desired color.
 
 
 
Using a wooden spoon, mix in a brisk, clockwise, whipping motion until thoroughly combined(10-15 times).
 

 

11. Pour batter into one or two prepared 8 inch round baking pans(or pans lined with parchment paper). Two will result in thin cakes–one thicker. 

 

This recipe will also make approx. 24 cupcakes(fill cupcake tins 3/4 full and bake for less time). Cupcakes took 45 minutes in my oven. 

 

 

Immediately place pans on the middle rack in the oven and bake until a toothpick or skewer, inserted in the cake, comes out clean, about 45-70 minutes. All depends on the thickness of the cake and the size of the pans used. You will need to employ your sense of sight and smell to ensure that it does not burn or over bake.

 
13. Remove cakes from the oven. When cakes are not hot but still slightly warm, pierce with a toothpick and drizzle rum and wine mixture over cake(about 3 tablespoons at a time). Repeat the morning and evening the next day. You may continue to add more wine or rum to your liking. I personally don’t like to collapse and sprawl out on my sofa, bed or desk after eating one slice of cake. The decision is yours!
 
 

STORAGE TIPS:

Black cake can be left out on the counter but must be tightly wrapped with plastic wrap or brown paper and foil or place in a tightly covered tin pan. If at any time you see that it’s beginning to dry out, add more wine mixture over cake. Some folks soak their cake with a bottle of rum which allows it to last for many years, but unless you are an alcoholic or almost one, I won’t recommend doing that!

BLACK CAKE
 
Enjoy in moderation and for your own sake, DON’T eat black cake and drive!!
 
Great gift idea…Rum fruit cupcake.
BLACK CAKE GIFTS
 
As you can see, I prefer my cakes thin and wide vs. tall and narrow–only because I enjoy small bites! Feel free to make it whatever height and width you like–varying the pans that you use.
 
Wishing you a Merry Christmas and Fabulous New Year!
With Love,
Ria

Trinidad Black Cake / Caribbean-Rum-Fruit-Cake

I now present the truly ubiquitous Trinidad black cake, a Caribbean-rum-fruit-cake that trumps all other cakes. What makes it so special, so beloved? You can say that it’s the fruits, the butter or the sugar, but I am convinced that it’s the rum. The rum elevates it to a level that makes you giddy with happiness. No wonder Trinidad was once named the happiest country in the world.
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: Caribbean
Keyword: BLACK CAKE, CARIBBEAN RUM FRUIT CAKE, FRUIT CAKE, RUM CAKE
1 hour 10 minutes
Servings: 20
Calories: 276kcal

Ingredients

US Customary - Metric

Instructions

  • In a small bowl or measuring cup mix 1 cup of cherry wine and 1 cup of rum.
  • If you are using pre-soaked fruits skip this step. In a small glass bowl, add raisins, currants, prunes and mixed fruit peel and 1 cup of rum and wine mixture, reserving the remaining cup to pour over the cake when it's finished baking. Soak fruits for a few hours or overnight…..or weeks or months...or years, whatever makes you happy.
  • When you are ready to bake the cake, puree the fruits (raisins, currants, prunes and mixed peel) in the food processor, along with the liquid it was soaked in, until it is a slightly coarse consistency. It will make about 2 cups. (I pulse about 60 times in the food processor for fruit that has soaked only 3-4 hours. I don't enjoy eating huge chunks of fruits!)
    If using pre-soaked fruits, measure out enough fruits to make 2 cups(without liquid), or as required.
  • Preheat oven to 280 degrees F(Many times I used 325F successfully). Prepare 1 8 inch pan (for a thicker cake or two pans for a smaller cake), small gift tins or cupcake pans using the usual butter then flour or line with parchment paper. I do not butter the baking tins when using parchment paper since the parchment paper comes all the way to the top of the tin. I trim the excess paper around tin.)
  • In a medium bowl, using an electric beater whisk eggs for about 30 seconds on level 2 speed.
  • In a large bowl or in a kitchen aid stand mixer bowl, using the beater attachment(I also use the whisk when I cannot find the beater attachment!), cream butter and sugar until pale and fluffy, about 5-10 minutes.
  • Pour eggs into the creamed mixture in a very slow and steady stream until combined.
  • Mix cinnamon, flour and baking powder gradually add to creamed mixture (on level 1).
  • Once flour is in, add almond and vanilla extracts, increase to level 4 speed and continue until flour mixture is light, another minute. Remove bowl from stand and scrape down sides and bottom and mix with a spoon to ensure that the batter is evenly and thoroughly combined.
  • Add pureed fruits and browning to batter. Using a wooden spoon, mix in a brisk, clockwise, whipping motion until thoroughly combined(10-15 times).
  • Important-place a wooden spoon upright in the middle of the batter. If it falls, you need to add ½ cup, or more flour, to the batter.
  • Pour batter into two prepared 8 inch round baking pans(or pans lined with parchment paper). This recipe will also make approx. 24 cupcakes(fill cupcake tins 3/4 full and bake for less time or until toothpick comes out clean ).
  • Immediately place pans on the middle rack in the oven and bake until cakes separates from the sides of the pan or until a toothpick or skewer comes out clean, about 45-70 minutes, depending on the thickness of the cake and the size of the pans.
    You will need to employ your sense of sight and smell to ensure that it does not burn or over bake.
  • Remove cake/s from the oven. When cakes are not hot but still slightly warm, pierce with a toothpick and drizzle rum and wine mixture over cake(about 3 tablespoons at a time). Repeat the morning and evening the next day. You may continue to add more wine or rum to your liking.

Video

Notes

I soak only half the fruits in the cup of rum and wine, then add the other half when I am pureeing the fruits, because I like the resulting texture of the cake.
Cakes baked in parchment paper-lined tins are easier to remove and serve. It was impossible to remove the cake from the tins I had floured and buttered, especially after soaking. I personally like using springform pans and line the bottom with parchment paper.
When the cakes are removed from the oven, they will look like the color of a chocolate cake but will darken as the rum and wine mixture is poured on.
STORAGE: Black cake can be left out on the counter but must be tightly wrapped with plastic wrap or brown paper and foil or place in a tightly covered tin pan. If at any time you see that it's beginning to dry out, add more wine mixture over the cake. Some folks soak their cake with a bottle of rum which allows it to last for many years, but unless you are an alcoholic or almost one, I won't recommend doing that!
Enjoy in moderation and for your own sake, DON'T eat black cake and drive!!

Nutrition

Calories: 276kcal | Carbohydrates: 38g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 73mg | Sodium: 110mg | Potassium: 249mg | Fiber: 2g | Sugar: 20g | Vitamin A: 416IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg

Did You Love This Recipe? Leave a Rating and Comment!

I’d love to hear your thoughts on this recipe! Don’t forget to rate it above and leave a comment below. If you have any questions, reach out via email at [email protected].

Happy baking!

Other Holiday Recipes You May Love:

Sorrel Drink
Hops Bread 

 

Author:

12 thoughts on “Trinidad Black Cake / Caribbean Rum Soaked Fruit Cake”

  • I'm excited to try this. I'm a second generation Trini and I don't have much family here, so these Trini food blogs help me feel connected to Trinidad. Thanks so much!

    Reply

  • Just popped it in the oven! Thanks for the recipe I asked my nana from Barbados for a recipe but she has lost her old Caribbean cookbook! Bless

    Reply

  • I just made mine last night. This recipe was a cinch and came out PERFECT! I got the thumbs up from my husband while he was still chewing! Thank you so much, please keep these classic, wonderful recipes coming.

    Reply

  • What s red rum? can u please tell me a brand and what is the name please… also brand of cherry wine… thank u

    Reply

  • Hi
    I have been using this recipe your the last Four years
    It's delicious and very easy to prepare
    Thank you Ria
    Happy holidays

    Reply

  • Thanks RIA for your perfect explainable recipe of Christmas black cake..as a Trini in Toronto it warms my heart (and feet)thanks
    Cherry Ann Mendez

    Reply

  • Hi
    I have been using this recipe your the last Four years
    It's delicious and very easy to prepare
    Thank you Ria
    Happy holidays

    Reply

  • I was asked to make this cake again for Thanksgiving by my family. They don't want to wait for Christmas! Thank you for sharing this recipe.

    Reply
5 from 3 votes (3 ratings without comment)

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A Trinidadian culinary connoisseur sharing recipes from Trinidad and the Caribbean with a modern twist.

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