Perfecting the Moist Trinidad Black Cake (with VIDEO!)

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Front shot of One whole Trinidad Black Fruit Cake

Trinidad Black Cake, also commonly referred to as Trinidad Fruit Cake, is a staple cake for the Christmas holiday season. However, in reality, the preparation for the ideal Trinidadian Black Cake should be started months (even up to 1 year) in advance.

This black cake (or fruit cake) is a popular cake dessert soaked in rum and cherry brandy and contains macerated dried fruits. The fruit cake is alcoholic, so keep it away from kids, but if you want to make the non-alcoholic version, you can substitute the white rum and cherry brandy with grape and apple juice.

Trinidad Black Cake is eaten all over the Caribbean and is known to be a descendent of the British plum pudding.  

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.

How long can a Trinidad black cake last?

Here are some general guidelines for the shelf life of Trinidad Black Cake:

  1. 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.

  2. 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.

  3. 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.

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Time & Serves

Prep Time
20 mins
Cook Time
120 mins
Total Time
140 mins
Serves
2 cakes in 8 " pan

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

To be prepared in advance: 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.

Overview of a bowl of soaked macerated fruit

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.

Arial view of blender with blended fruit and spices

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.

Overview of a bowl of whipped butter and sugar

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.

Overview of whipped eggs butter and sugar in a bowl

Sift the flour and mix it with baking powder as well as ground cinnamon. Gradually fold the dry ingredients into the butter-egg-mixture.

Bowl containing dry and wet ingredients for cake batter

Add the puréed fruits and browning to the batter.

Bowl containing cake batter with pureed fruit on top

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.

Arial of 2 cake pans filled with cake batter

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.

Arial of bowl containing rum and wine mixture
Narandradath Jaikaran
Author:

Precision meets Passion: A fusion of Narandradath's Engineering Expertise in Cake Design and Craftsmanship.

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Keywords
Trinidad Fruit Cake, best black cake, rum cake, Caribbean, black wedding cake, forest, old fashioned fruit cake recipe, fruit cake, moist, Caribbean, fruit cake, cake with alcohol

Artie Ramirez (not verified)

Can you freeze this delicious cake..Trinidad Black cake??

Permalink 10 Dec 2022

Jennifer Dodd

Hello, yes you can most defiantly freeze Trinidad Black Cake. Simply wrap it up tightly using plastic wrap or a freezer bag with any excess air removed and it will taste as fresh as the day you baked it for up to 3 months in the freezer. Be sure to let it thaw naturally in the fridge or countertop overnight.

Permalink 16 Dec 2022

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