Trinidad Black Cake a Hilarious Tasty Rummy Lump of a Cake

Rich, boozy, and unapologetically decadent, Trinidad Black Cake—a beloved holiday tradition in Caribbean kitchens—is a spiced fruit cake taken to the next level with rum-soaked dried fruits, dark caramel browning, and a generous final drizzle of liquor. This cake requires patience as its medley of raisins, currants, prunes, and cherries is steeped in dark rum and port wine for at least a day (or up to a luxurious month!), ensuring each bite is infused with indulgent flavor. With warm spices like cinnamon, nutmeg, and cloves blended into a moist batter, and the unique addition of brown sugar caramel for depth, this cake is both festive and unforgettable. Ideal for celebrations, it’s best when aged, allowing the flavors to meld and intensify. Make ahead, feed it rum, and savor a slice of this rum-soaked delight with friends or family during the holidays!

Nutriscore Rating: 46/100

Prep Time:60 mins

Cook Time:150 mins

Total Time:210 mins

Servings: 12

Ingredients

• 2 cups Raisins
• 1.5 cups Currants
• 1 cup Prunes
• 1 cup Cherries (candied or maraschino)
• 2.5 cups Dark rum
• 1 cup Port wine
• 1.5 cups Brown sugar
• 1 cup Water
• 1 pound Unsalted butter (softened)
• 2 cups Granulated sugar
• 8 whole Large eggs
• 2 teaspoons Vanilla extract
• 1 teaspoon Almond extract
• 2 cups All-purpose flour
• 2 teaspoons Baking powder
• 1 teaspoon Ground cinnamon
• 1 teaspoon Ground nutmeg
• 0.5 teaspoon Ground cloves
• 0.5 teaspoon Salt
• 0.75 cup Burnt sugar (browning)

Directions

Step 1

Place the raisins, currants, prunes, and cherries in a large bowl or container. Pour 2 cups of rum and 1 cup of port wine over the fruits. Cover the bowl tightly and let the mixture soak for at least 24 hours, but ideally up to 1 month. Stir occasionally to ensure even soaking.

Step 2

When ready to bake, preheat your oven to 250°F (120°C). Grease and double-line 2 (9-inch) round cake pans with parchment paper.

Step 3

In a saucepan, combine the brown sugar and water. Heat over medium heat while stirring until the sugar dissolves and becomes a dark caramel (browning syrup). Remove from heat and allow it to cool slightly.

Step 4

In a stand mixer, cream the unsalted butter and granulated sugar together until light and fluffy, about 3-5 minutes. Add the eggs one at a time, mixing well after each addition.

Step 5

Add the vanilla extract and almond extract to the butter mixture. Mix until combined.

Step 6

In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.

Step 7

Slowly add the dry ingredients to the wet ingredients, mixing until incorporated. Be careful not to overmix.

Step 8

In a blender or food processor, puree the soaked fruits with as much of the soaking liquid as needed to form a thick paste.

Step 9

Fold the blended fruit mixture into the batter. Add the cooled burnt sugar (browning) to the mixture and gently fold until combined.

Step 10

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

Step 11

Bake the cakes in the preheated oven for 2.5 hours or until a skewer inserted into the middle comes out clean.

Step 12

Remove the cakes from the oven and let them cool in the pans for 15 minutes, then transfer to a wire rack to cool completely.

Step 13

Once the cakes are cool, drizzle the remaining 0.5 cups of rum over the tops. Wrap the cakes tightly in plastic wrap and then in foil. Allow the cakes to rest for at least 2 days before serving to enhance flavor. Keep them stored in a cool, dry place. Optionally, feed the cakes with additional rum every few days for extra booziness and moisture.

Nutrition Facts

Serving size	(4025.7g)

Amount per serving	% Daily Value*
Calories	12227.6

Total Fat 413.3g	0%
Saturated Fat 246.1g	0%
Polyunsaturated Fat 0.3g
Cholesterol 2479.1mg	0%
Sodium 3029.4mg	0%
Total Carbohydrate 1710.3g	0%
Dietary Fiber 51.9g	0%
Total Sugars 1362.0g
Protein 102.1g	0%

Vitamin D 543.8IU	0%
Calcium 1180.0mg	0%
Iron 35.1mg	0%
Potassium 7753.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.9%

Protein: 3.7%

Carbs: 62.4%