Published:
Dec 30th 2020
by 
Nutritionally reviewed by 
Last updated: Nov 3rd 2025
This recipe for Trinidad Black Cake, also known as Trinidad Fruit Cake, delivers a rich and moist dessert, perfect for festive celebrations. The key method involves soaking dried fruits in rum and cherry brandy, enhancing the cake's deep flavors and texture. Ideal for Christmas gatherings or special occasions, this Caribbean classic is sure to impress with its unique blend of spices and fruits.
This recipe for Trinidad Black Cake delivers a rich and moist dessert that is both flavorful and easy to prepare. With the ability to make it ahead of time and freeze for later enjoyment, it’s perfect for holiday gatherings or special occasions. The unique blend of spices and soaked fruits ensures a delightful treat that only improves with age.
Key nutrients
- Fiber: from raisins, prunes, currants, and cherries — may support digestion and help you feel full longer.
- Potassium: from prunes and dried fruits — helps maintain fluid balance and normal muscle function.
- Vitamin E: from eggs and butter — supports cell health and acts as an antioxidant.
- B vitamins: from eggs and flour — play a role in energy metabolism and red blood cell formation.
- Iron: from dried fruits and eggs — important for oxygen transport in the body.
Why it matters
- Dried fruits add natural sweetness and nutrients to desserts like this recipe.
- Eggs provide protein and help with cake structure and texture.
- Moderate fiber intake can aid regularity when included in treats.
Balance & portion
Aim for a balanced plate (vegetables, protein, smart carbs). Choose portions that fit your needs.
What to watch
- Added sugar — granulated sugar and candied peel increase total sugar content.
- Saturated fat — butter and eggs contribute to saturated fat; enjoy in moderation.
- Alcohol content — rum and wine are used; consider if serving to children or those avoiding alcohol.
Make it even better
- Use less sugar or swap some with applesauce to reduce added sugars.
- Add chopped nuts for extra fiber, healthy fats, and crunch.
- Try whole wheat flour for more fiber (however the texture may be different).
- Serve with fresh fruit to add vitamins and lighten the meal.
General nutrition information only; verify labels and consult a healthcare professional for personal advice.
References
- CDC — Nutrition - For dietary balance and portion guidance.
Best fit
- Vegetarian: Contains no meat or fish; uses eggs and dairy.
Use with caution / avoid
- Added sugars: Recipe contains significant sugar; limit for blood sugar management.
- Alcohol content: Traditional preparation uses rum and wine; avoid if abstaining from alcohol.
- Refined flour: Made with all-purpose flour; not suitable for gluten-free diets.
- Saturated fat: Uses butter and eggs; consider portion size if limiting saturated fat.
Helpful modifications
- Use gluten-free flour blend to make it gluten-free.
- Replace butter with plant-based margarine for a dairy-free version.
- Substitute rum and wine with fruit juice for an alcohol-free cake.
- Reduce sugar or use a sugar substitute to lower sweetness.
- Add chopped nuts for extra fiber and healthy fats, if desired.
Pair with: Trinidad Pastelle to add fiber and protein balance.
General nutrition information only; verify labels and consult a healthcare professional for personal advice.
Contains: milk, egg, wheat, tree nuts (almond).
-
Milk
Where it appears: Unsalted butter.
Swap: Use plant-based butter or coconut oil for a dairy-free version.
-
Egg
Where it appears: Eggs.
Swap: Use flaxseed meal mixed with water or a commercial egg replacer.
-
Wheat
Where it appears: All-purpose flour, baking powder (may contain wheat starch).
Swap: Substitute with a gluten-free flour blend and ensure baking powder is gluten-free.
-
Tree nuts (almond)
Where it appears: Almond extract.
Swap: Use imitation almond flavoring or omit if non-essential.
Notes are based on the listed ingredients; always verify brand labels and local regulations. Swaps may require adjusting cook time and steps; the original recipe isn’t tailored to substitutions.
References
- FDA — Food Allergies - Cited for the list of major food allergens in the US.
- Food Allergy Research & Education - Used to confirm allergen sources in common baking ingredients.
Clean
- Wash hands with soap and water before handling ingredients.
- Clean all mixing bowls, utensils, and surfaces before use.
- Rinse dried fruits if needed to remove debris before soaking.
Separate
- Keep raw eggs away from other ingredients until ready to mix.
- Use separate utensils for raw eggs and finished batter.
Cook
- Bake the cake until a toothpick comes out clean from the center.
- Ensure eggs are fully cooked by following the recommended baking time.
Chill
- Cool the cake completely before wrapping or storing.
- Store in an airtight container to keep fresh and safe.
References
- CDC — Food Safety - General food safety guidelines for home cooking and storage.
- FoodSafety.gov — Safe Minimum Cooking Temperatures - For proper egg handling and baking safety.
- Trinidad Black Cake is known for its deep color from caramelized sugar called "browning."
- Soaking dried fruits in rum and wine can enhance both flavor and moistness in the cake.
- This cake is a staple at Caribbean Christmas celebrations and special occasions.
- Spices like cinnamon and star anise give the cake its signature warm, aromatic profile.
- Black Cake often improves in flavor when aged and “fed” with extra rum over time.
Name & origins
This festive cake has roots in Caribbean holiday traditions, especially in Trinidad and Tobago.
Ingredient spotlight
- Dried fruits: Create a dense, moist texture and rich, fruity taste when soaked.
- Dark rum: Infuses the cake with depth and preserves its moisture.
- Browning: Gives the cake its characteristic dark color and subtle bitterness.
- Candied citrus peel: Adds zesty, aromatic notes to balance sweetness.
Technique tidbit
Creaming butter and sugar introduces air, helping this dense cake achieve a lighter, tender crumb.
Before you start
- Gather all ingredients and tools to streamline your process.
- Preheat the oven to 280°F (121°C) for even baking.
- Ensure butter is at room temperature for easy creaming.
During cooking
- Blend fruits until slightly coarse for a perfect texture.
- Bake until a toothpick comes out clean from the center.
- Avoid overmixing the batter to maintain a light cake.
- Use two pans to ensure even baking and prevent crowding.
Make-ahead & storage
- Macerate fruits weeks in advance for deeper flavor.
- Store in an airtight container and drizzle with rum weekly.
Common mistakes
- Skipping fruit soaking → results in less flavor depth.
- Cutting the cake too soon → leads to crumbling and dryness.
Serve with
- A scoop of creamy vanilla ice cream for a delightful contrast.
- Trinidad Pastelle or Trinidad Paime to complement the cake
- A drizzle of warm chocolate sauce for an indulgent touch.
- Trinidad Sorrel, Mauby or Punch-a-Creme to wash the cake down.
Toppings & textures
- Chopped nuts for a crunchy texture that complements the moist cake.
- A sprinkle of citrus zest to add a refreshing acidity.
Occasions
- Perfect for holiday gatherings or festive celebrations.
Substitutions
- If you lack dark rum, use extra cherry wine for a sweeter flavor profile.
- For a non-alcoholic option, substitute rum and cherry wine with grape juice and apple juice.
- Replace unsalted butter with coconut oil for a dairy-free version that adds a subtle coconut flavor.
Variations
- Traditional Caribbean Black Cake often includes additional spices like nutmeg for a more complex flavor.
- Add chopped walnuts or almonds to this recipe for extra crunch and nutty richness.
Refrigerate
- Cool the cake completely before wrapping it in plastic wrap or placing it in an airtight container.
- Enjoy within 1-2 months for the best flavor and moisture.
Freeze
- Wrap the cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
- Thaw in the fridge overnight before serving to maintain texture.
Reheat
- Gently warm slices in the microwave for a few seconds until steaming hot throughout.
- Add a splash of rum or water to keep it moist while reheating.
Repurpose ideas
- Use leftover cake as a base for trifle with whipped cream and fruit.
- Crumble the cake over ice cream for a delightful dessert topping.
- Raisins: Add natural sweetness and texture to this recipe.
- Dried Currants: Provide a tangy contrast to the other fruits.
- Dried Cherries: Balance the sweetness with their slight tartness.
- Pitted Prunes: Enhance the rich flavor and moisture content.
- Candied Mixed Citrus Peel: Add a zesty, aromatic touch to the cake.
- Cherry Wine: Soak the fruits and enrich the cake’s flavor.
- Dark Rum: A key ingredient for soaking the cake and infusing a rich taste.
- Cinnamon Stick & Star Anise: Add warm spice notes to the soaked fruit mixture.
- Unsalted Butter: Provides richness and helps achieve a soft, moist cake texture.
- Granulated Sugar: Sweetens the cake perfectly.
- Eggs: Bind the cake and contribute to its structure.
- Lime Zest: Adds a fresh citrus element.
- All-Purpose Flour: Forms the cake’s base.
- Baking Powder: Ensures the cake rises properly.
- Ground Cinnamon: Complements the fruit’s flavor.
- Browning: Gives the cake its signature dark color and caramel flavor.
- Vanilla & Almond Extracts: Enhance the overall flavor profile.
How to store a Trinidad Black Cake?
Black/Fruit Cakes can last up to 1-2 months when wrapped in plastic wrap or stored in an airtight container while being refrigerated. Infuse the cake with rum weekly in order to keep it moist while storing it.
How long can a Trinidad black cake last?
Here are some general guidelines for the shelf life of Trinidad Black Cake:
- Short-Term Storage (1-2 weeks): If you plan to consume the cake within 1-2 weeks, you can store it at room temperature in an airtight container. Make sure to keep it in a cool, dry place away from direct sunlight.
- Longer-Term Storage (2-3 months): For longer storage, it's advisable to refrigerate the cake. Wrap it tightly in plastic wrap or aluminum foil before placing it in an airtight container. This helps prevent the cake from drying out and preserves its moisture.
- Freezing (3-6 months): Trinidad Black Cake can be frozen for extended periods. Wrap the cake in several layers of plastic wrap or aluminum foil and then place it in a freezer bag. Properly stored, the cake can last for 3-6 months in the freezer. When ready to enjoy, allow the cake to thaw in the refrigerator before serving.
Remember that the quality of the cake may degrade over time, especially if not stored properly. Always check for signs of spoilage, such as off odors or changes in appearance, before consuming the cake. If stored and handled correctly, Trinidad Black Cake can remain delicious for an extended period.
Can I make Trinidad Black Cake without alcohol?
Yes, you can make a non-alcoholic version by substituting the rum with fruit juice. However, the traditional recipe involves soaking the fruits in alcohol for a distinct flavor.
How far in advance can I make Trinidad Black Cake?
It is recommended to make Trinidad Black Cake at least a few weeks before serving, as the aging process enhances the flavors. Some even prepare it months in advance.
Are there alternative fruits or nuts that can be used in the cake?
Yes, you can customize the fruits and nuts to your liking. Common variations include using prunes, cherries, or different types of nuts based on personal preference.
What is the significance of Trinidad Black Cake during Christmas?
Trinidad Black Cake is a traditional Christmas dessert in the Caribbean, symbolizing festivity and celebration. The preparation often involves family gatherings and shared cultural traditions.
Can I adjust the level of sweetness in Trinidad Black Cake?
Absolutely, you can adjust the sugar content to suit your taste. Some recipes allow for flexibility in the amount of sugar added, ensuring the cake meets your desired level of sweetness.
Can I make Trinidad Black Cake in smaller quantities?
Yes, you can scale down the recipe to make a smaller batch. Adjust the ingredient quantities accordingly, but keep in mind that the aging process may be shorter for smaller cakes.
Are there gluten-free or vegan versions of Trinidad Black Cake?
Yes, there are gluten-free and vegan adaptations available. Use gluten-free flour or alternative flours, and replace eggs and dairy with suitable substitutes to accommodate dietary preferences.
Time & Serves
Ingredients
1/2 cup Raisins
1 cup Dried Currants
1/2 cup Dried Cherries
1/2 cup Pitted Prunes
50 grams Candied Mixed Citrus Peel
240 ml Cherry Wine
240 ml Dark Rum
1 Cinnamon Stick
1 Star Anise
227 grams Unsalted Butter at room temperature
227 grams Granulated Sugar
5 Eggs
Grated Zest of 1 Lime
227 grams All-Purpose Flour
2 teaspoons Baking Powder
1 teaspoon Ground Cinnamon
2 ½ tablespoons Browning
2 teaspoons Vanilla Extract
1 teaspoon Almond Extract
Instructions
Advanced Preparation: The soaked fruits should be macerated for a minimum of one day and up to one year. Simply cover the dried fruits with 120 ml of rum and 120 ml of cherry wine and let them steep with a cinnamon stick as well as a star anise.
For the cake batter: Remove the cinnamon stick and the star anise and blend the macerated fruits along with the liquid it was soaked in. The consistency should be pasty but slightly coarse.
Preheat the oven to 280 °F (121 °C) and line two 8-inch pans with parchment paper.
Combine the soft butter with sugar and beat at low to medium speed using a mixer for 5-10 minutes until the mixture appears fluffy and light.
In a separate bowl, whisk the eggs with some lime zest, vanilla extract and almond extract. Then slowly add to the butter mixture while stirring continuously.
Sift the flour and mix it with baking powder as well as ground cinnamon. Gradually fold the dry ingredients into the butter-egg mixture.
Add the puréed fruits and browning to the batter.
Pour the batter into the baking pan and place it on the middle rack in the oven. Bake for approximately two hours until a toothpick inserted into the center of the cake comes out clean.
While the cakes are cooling, you can lightly pierce the surfaces with a toothpick. Slowly pour the remaining rum and wine mixture over the top until the cakes are fully soaked. Let the cake cool for a few hours before serving.
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Can you freeze this…
Can you freeze this delicious cake..Trinidad Black cake??