Trinidad Black Cake (recipe)
Like sorrel, Black Cake in Trinidad is a Christmas tradition. Made predominantly of alcohol drenched prunes, currants and raisins, variations abound (and I love taste testing when we make the visiting rounds). Still, the best black cake is always the recipe that one grew up with. In this case my black cake comes from my aunt, who also uses this recipe to make grooms’ cakes for weddings (in Trinidad these are also traditionally black cake).
You’ll notice the insane amount of liquour that goes into this dessert. Not only does that make the final cake unbelievably moist it also renders it virtually ageless. My aunt makes a batch of these at xmas time, keeps them in ‘old time cake tins’ and even in July and August we are still eating the remnants!
Anyway, I was planning to hold off on the rest of my Trinidad Christmas recipes until December 1st, but since I’ve been getting an insane amount of hits on a daily basis for such favorites as Pastelles, Sorrel, and of course the star of this post “Trinidad Black Cake”. So no more delays. This is all about giving you the reader what you demand! Black cake it is! Enjoy! 
(ETA: I have decided to submit this recipe to the Festive Food Fair )
Trinidad Black Cake
Ingredients:
Cake:
1 lb butter (use margarine for pareve)
1 lb sugar
8 eggs
1 tsp lemon essence
2 tsp lime rind (zested)
2 tsp almond essence
2 tsp vanilla
1 lb all-purpose flour (use 1/2 cassava flour + 1/2 lb rice flour for gluten-free)
4 tsp baking powder
2 tsp mixed spice
1/2 tsp grated nutmeg
Fruit Base:
1 lb pitted prunes
1 lb raisins
1 lb currants
1 bottle cherry brandy
1 bottle rum and/or Bailey’s
2 tbsp Angostura bitters
Browning:
1 lb brown sugar
1/2 cup boiling hot water
Have on Hand:
1 more bottle of rum
Method:
Three to Five Days Before:
Up to 5 days before you make the cake, chop up all the fruits for the fruit base. Place in a large bowl, pour in Angostura bitters, cherry brandy and rum (I use Bailey’s when I have extra $$$ and it really makes it extra special ). Leave in a cool corner, covered, to soak up the liquor. As I said 3-5 days before is the best option, 24 hours minimum if you must be ’so last-minute’!
On the Day Of:
Blend Fruit Base:
I pour the soaked fruit and juices into a blender and blend until thick and still a bit chunky (like tomato sauce)
Prepare Browning:
Burn sugar until caramelized, add hot water gradually. Mix well and leave to cool.
Please be extra careful at this stage as a ‘browning’ burn is NOT a fun thing!
Once that is done…
1. Preheat oven to 250F (no that’s not a typo)
2. Cream the butter and sugar.
3. Add eggs one at a time, mixing to incorporate
4. Add lemon essence, lemon zest, almond essence and vanilla
5. Mix and sift flour, baking powder, mixed spice and nutmeg.
6. Gradually add sifted ingredients to creamed mixture
7. Mix in fruit base puree and ‘browning’
8. Pour batter into greased tins that have been doubly lined with brown paper or parchment paper
9. Bake for 3 hours
10. Once removed from the oven soak the tops with equal portions of the remaining bottle of rum. Don’t be surprised if the top of the cake starts to look pale and ‘weird’. Kinda like below
Believe me, after several hours, and definitely by the next day all that alcohol will be absorbed and you will finally understand how this cake got its name! 
NOTE: For those who avoid alcohol for religious or personal reasons, soaking can be done using grape or apple juice! Thanks to Chennette for that tip!
cooking ideas: Trinidad Black Cake (recipe) : TriniGourmet.com http://tinyurl.com/6u6hmv
Girl I made some of this with my sis a cople years ago and I thought I was EATING the RUM lol
Black cake is the best though…To all the readers it is nothing like the fruitcake in the US
Fruitcake is nasty
We still have a few wee slivers of black cake tucked away from maybe three years ago — the stuff NEVER goes bad!
I’m glad you make the version where the candied fruits and stuff is pureed. I’ve had some black cake where it was all still whole, and since I don’t like candied fruit I never cared for those versions. No, give me the ones that are smooth and dense and tacky, and taking a few bites makes you feel drunk!
Why thank you Maggie!
I feel the same way you do about the candied fruits, esp. when left in chunks. Oddly enough, that’s rarely the version I am used to finding in people’s homes and yet EVERY SINGLE recipe seems to still call for it. I think it’s sabotage 
And wow 3 years! That’s impressive! Finish it off and make a new batch nah 
Sarina,
Am i glad I chanced upon your blog through the festive food fair…Some of the blogs that highlight African cuisine are my hot favourites for the armchair travelling they indulge me in. Your cake is a beauty – i’m planning to make a fruit cake this christmas. Let’s see if I manage it..one bottle of rum in a cake is my idea of fun..
I shall be around often – love the cultural diversions that I experience on foodblogs.
Warmest regards
Nandita
Hi Nandita! Thanks for joining the ‘party’
Do let me know how the black cake turns out if you do make it 
I also am enjoying your blog for similar cultural reasons 
I’ll be posting more of our Indo-Trini recipes soon as well, may be amusing to compare/contrast 
take care!
Sarina, just cut up my fruit and poured the rum over it. I’m doing one batch with Baileys and one with Meyers. My boyfriend is a Trini and he always tells me about this cake from growing up. I hope this turns out as good as he remembers it. Thanx for the recipe. Happy Holidays
oooo! how exciting Selket! And I like the Meyers touch
Let me know how it turns out 
I posted pics of my Mom’s non-alcoholic black cake! She didn’t really douse it this year, as she thought it was possibly moist enough…it was gooood.
http://www.flickr.com/photos/chennette/tags/blackcake/
P.S. I only have one slice left, which is wrapped up to take with me to Barbados…
Oooh thanks for sharing Chennette
Keep that procrastination up lolz! 
Oh lawd!!! Now -DAT- is black cake!!
How do you make the icing that goes with this cake thanks again I am trying it…
Tessa – Hi there
Black cake is not served iced unless it is being served as a groom’s cake. In that case marzipan icing is the traditional accompaniment.
http://www.recipezaar.com/14149
My mother sometimes serves it with a side of brandy butter (hard sauce) as well.
http://www.bbc.co.uk/food/recipes/database/brandybutter_65615.shtml
Hope that helps
By bottle of rum, is that a litre bottle?
Rebecca – yes, 750ml – 1 litre
A magnificent cake! Wow, you are courageous!
I can’t think about Christmas now! It’s too early, especially since the hot and sunny weather is back again after weeks of cold and rain…
i missed out on one point that if you use use brown sugar instead of white sugar for the batter there will be a tremendous color change …
hello hello
i had black cake in belize and got hooked. i’d like to give your recipe a try.. but what size tins do you use and how many? also, i have a bottle of brandy lying about, do you think that would work as a subst. for the cherry brandy?
Thanks, and i look forward to trying the recipe!
i love black cake but can i used browning instead of burning that sugar bucause if the sugar is over burn the cake may taste bitter.i will try making the black cake for my farmily this christmas
Thank you for this wonderful recipe. I’m just getting ready to bake the cake, having looked at your site many times for inspiration!
In previous years I’ve baked a ‘Caribbean Christmas Cake’ based on Mildred Council’s ‘Mama Dip’s Kitchen’ and that was OK (even earned me compliments in South east London!) but it didn’t use any browning. This year, I’ll use the browning, but it looks awfully dark and sticky…
And yes, it’s bitter. I added a splash of brandy and some orange zest while it was still warm and I think the taste is OK. But you’re right: you have to be very careful when adding the liquid!
I love this site, because I was born and raised here in NYC (Trinidadian parents!)…and I always needed a resource like this
You might be interested to know that in the New York Times last week, there was an entire article dedicated to this cake !
Below is the link:
http://www.nytimes.com/2007/12/19/dining/19cake.html?ref=dining
Hi Sarina
Re:Black cake receipe (rum/baileys) is that a rum
by that name that you get in trinidad bit confuse
baileys iris creame. Don’t know if bailys rum is sold on St. Thomas. Good menue for Rosh Hashanah
I like this recipe. Can anyone tell me what size tins are needed.
Thanks
i am thinking of having a go at this black cake, i hate traditional fruit cake, all the chunks of chewy fruits get on my nerves, i usually do mine in loaf tins for cake bars intstead of big square or round, its a bar cake then, and as i do several to give out this makes an ideal alternative, i would suggest this will fill about 5 2lb loaf tins judging the quantities, so what you would use in a loaf tin, say a 7 inch round at a guess, i think this could be good for wedding cake, i am always being asked to make wedding cakes.
going to give it a go this xmas – 3 hours in the oven though what oven setting are you baking it at? can’t be the 250f surely it would burn?
Sarina, where are you old girl? This blog is actually going into its 2nd Christmas! I’m new to this site and I’m definitely going to try this black cake recipe – my first try at it:)
i wonder if rumtopf fruits would work in this recipe if anyone knows please?? thanks
This is my 1st time posting to your site, but I visit frequently. I used your recipe for my black cake. Made it for Thanksgiving cause I wanted to make sure it came out just right before I tried it for Christmas. This is my first time and my girl that heck was good. I have the other cake soaking in rum till Christmas. I cant wait to see my mother in laws face when it drops to the floor. Haaa
ChrissyAnn – That’s what I like to hear!!
So glad you had success 
Caroline – Why not?
The taste will be different but it could be quite a yummy twist 
Natasha – Chile this will be Trinigourmet’s 3rd Christmas
I am right here in ole TnT 
Good luck with the recipe 
Nadine – It won’t burn if your batter is as wet as mine
It’s a very slow oven 
My trini friend who lives in England – and visited me last week in Trinidad – and I decided that we wanted to make black cake and so I googled and we tried this receipe last week – neither of us made black cake before and we only soaked the fruits over the weekend since she was travelling and wanted to take it back with her. Your receipe was perfect, it came out great!!! We omitted currants and used cherries and chopped pecans instead – and we are so pleased with ourselves… it yielded four perfect cakes – and we are brandishing our handy work to all who are willing to try it!!! Thank you so much – I always thought black cake was a big production – but its not that hard [thanks to you!]
Woi Woi Sarina!
I’ve never attempted to make black cake but this receipe sounding real good. Just a few questions……..white rum or dark rum? will baileys change the consistency? (i dont like it too soggy) and finally can i mix it ?(half baileys half rum).
THanks Much!
Dark rum is preferred in keeping with the dark colour of fruit cake. Also because fruit cake is a dense cake I usually add 1/4 lb (125gms)baker’s flour more to the recipe.
hi ,i just read the recipe for the blackcake ,it simple enough,i am going to make it ,minus the alcohol,
do u have the recipe for pastells? if so i can get it please.
HI sarina this is my first time attempting black cake which is a shame since i was born and grew up in trinidad all 17 yrs lol, i am not much of a baking person so i need some help on a few things 1 lbs of sugar would be how many cups? and 1 lb of flour will be how many cups i hope you reply cause i am soaking my fruits today. a lot of people are looking foward for my black cake which i have been promising to attempt for 3 years now.
thanks a lot.
cake out the oven, smells good.
It was easy to do though “burning the sugar” was a bit scary
Cant wait to try it next week
Thanks for recipe
Hi,
My friend is from Trinidad and she has asked me to bake a Trinidad black cake for her; i never really cared for balck cake because it has too much alcohol and not to mention the fruits, after picking them out there is nothing of the fruint left.
I like your version and i should be baking the cake by Gods grace on Monday i have only today soaked the fruits. i will post my outcome comments.
i like your version because the fruits are blended into a puree; it sounds like im am making dried fruit pudding which would be really good.
thanks. I will try some black cake next week. I live in london, originally from Maraval, Trinidad. Where can i get beef and turkey ham that i am used to in trinidad
Hi Terry,
I had that same problem when I was in london.You can try Brixton market as well as the deli in the larger Sainsbury chains. They can slice it for you.
I have been looking for a black cake recipe for ages! thanks for this one. Im going to try it (fruits have been soaking for a couple weeks now) and give you feedback.
I’ve been baking black cake since I was nine. My mum started me early. I satrted decorating at 14 and i’ve been doing it since. I absolutely love it. However i do find that it’s not so much the ingredients but the technique/mixture. I’ve seen many recipes online but none have matched the recipe my mum left me.
No Trini Christmas is complete without good black cake. Yum…….
Looks tasty. Can’t wait to try this cake out.
THANK YOU TAHNK YOU THANK YOU!!!
I was just so vex because my cousin wanted to send me some of her leftover black cake and I got so excited beccause I didn’t get any last xmas. Suddenly I remember that I am on a gluten free diet and all my excitement come crashing down and I feel rel fed up… But you can’t imagine how good it was to see you include how to do this recipe gluten free… The hardest part of being gluten free is having to miss out on all the foods from “home.” Any ideas for a gluten free bara for doubles?? I wish!!!
Anyway, keep up the great recipes, I can’t wait to try out a gluten free black cake.. I mean is really de rum that matter anyhow…
Rhesa – so happy to help!! I am gradually trying to work on gluten free versions cos my mother has developed celiac disease. Haven’t figured out a gluten free doubles yet though! Hope the recipe turns out well for you
Do you know the approximate amount of set fruit your recipe makes? I have some “home-brewed” rumtopf that I’d like to try in this cake.
this is a great recipe, I will try it out next week. Hope it comes out good.
Don’t blend the fruit in a blender this is totally horrible cut up the fruit, you not making mush, you need to enjoy the various pieces of fruit when eating the cake. (like tomato sauce) who ever heard of that, such crap… look for another receip there are many more out there. This is crap.
Below instructions—- No no no dod’t blend the fruit. how stupid.
I pour the soaked fruit and juices into a blender and blend until thick and still a bit chunky (like tomato sauce)
Hey Sarina!
What size tins and how many of them do you usually use?
Christie – It normally fills to the top a gallon bottle
Samy – Hope you liked it!
Mopsy – textural preferences are highly personal. I for one hate hate hate to ‘enjoy the various pieces of fruit’ as you put it. That’s why legitimate variations abound and one is not more right than the other. My aunt has been making hers professionally for over 60 years and there are ZERO pieces to be found there. Neither way is, ‘crap’. If one is making the base at the last minute then the fruit will -not- break down in the baking process and will leave extremely firm chunks. The longer one macerates the fruit for (ideally at least a month) the less this step becomes necessary.
Sebastian – I normally use a 12 inch springform pan. It’s good to have 2 on hand, you don’t want it to overflow in the oven
Mopsy,you are most definitely entitled to your opinion but also tactless and rude. Try showing a bit of class, will you? Thanks
hello
i made this recipe for the second time. this time round i used Madeira wine instead of cherry brandy, increased the amount of angostura and let the fruit soak for about three months.
6 of the cakes i made (i made triple quantities…) were turned into a grooms cake. the excesses of rum made for a happy wedding party!
anyway, great recipe, cheers!
I’m soaking my fruit to make my black cakes for the second year for Christmas. My neighbor is from Trinidad and when I gave him cakes last year he was astounded and pleased. Especially because since he left home no one has made him any. Another Trinidad friend looked at the cakes and said “These are my cakes! These are my cakes from home!” Needless to say, I was very pleased.
My sister, who is the only person in my family who’s actually eaten a black cake (at a Jamaican wedding) gave it thumbs up also. She loves ginger, so I found some ginger flavored brandy to sprinkle on the finished cakes. They were so moist and lovely, she said it was like eating a souffle instead of a cake.
I gave all credit to you and your wonderful recipe. Thank you so much for providing a great and unusual treat for holiday sharing. Love your site.
Hi there, great informational page.
question: can i use satin ice as a covering for my rum cake? would i still need the almond paste if i do? thank you.
Sue
Tom & Magician – I am so happy to hear that the recipes were a hit with you and your friends/family
I definitely agree that the longer the fruits soak the better the final result 
Sue – Satin ice as a covering sounds lovely. It would replace the almond paste
Sounds GREAT.
Very similar to the recipe my mum handed down. We just put in the brown suger (no browning). We also have 1lb of sultanas and ¼ lb of prunes, cherries & dates. I also use just 300ml of brandy or rum.
I will try this after Christmas.
What size round pans do you use? I use a 9” square pan but the corners tend to be a bit dry.
hi, i have been looking for a fruit cake recipe for quite sometime now i hate chunky fruit in a cake so blending it would be ideal for me. i once tasted a fruit cake moist and no chunky fruit with a chocolatey flavour, is it wise to add cocoa powder to the cake or even melted chocolate for that chocolate taste?
Hi Charlene, I haven’t ever tried adding chocolate or cocoa. I probably would go with melted chocolate myself. Let me know how it turns out!
Hello,
My concern is whether the milk in the Baileys will have a negative to the recipe, as I plan to soak my fruits from today? I’m thinking of Cherry Brandy, Puncheon rum and maybe Baileys as an option.
Looking forward to your guidance
Hi Alisa, the Bailey’s never caused me any problems. however i never soaked the fruit in it. It was added in the last stages before baking
Hope that helps! Best wishes.
Dear sir,ihave used your recipe for the black cake .I have double the ingredients to be soaked,The problem is i need to make three cakes and dont know how much of the soaked fruits to decant.
My fruit was soaking for over a year because I could not find my old recipe. Thanks to you, I made my cakes over the weekend and they taste just like I remember! Very delicious.
I came across you recipe just last month. I beked the cake and by a turn of events I gave one to a collegue who is getting married in June. Her fiance tasted it and is now hinting that he wants me to make his groom’s cake and a sheet cake to feed 250 guests. I have no problem baking the cakes, it’s the frosting and decorating. I don’t do that. I live in New York City. Do you know of anyone in Brooklyn or the Bronx who frosts black cakes?
Thanks,
Mona
I just wondered if it is the same as fruitcake?
Hi Andre, it is quite different from my own conventional experience with fruitcakes which I find to be quite drier and more floury.
Dear Mona, I will post your question to my readers. Hopefully someone can help you out
Best Wishes!
Dear Mona, I am happy to report that the following person is willing to help you out
Hey! I do baked goods, including black cake, wedding cakes, etc. My website for inquiries is http://www.kimberlyparris.com.
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