trinidad and tobago black cake recipe

Written ByJenny Smyth Posted on
trinidad and tobago black cake recipe
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The Best trinidad and tobago black cake recipe

I’ve always been fascinated by the rich history and culture of Trinidad and Tobago’s Black Cake recipe. As a food blogger, I’ve had the pleasure of experimenting with various cuisines, but this traditional Caribbean dessert has captured my heart.

The dense, moist cake is made with a mixture of flour, sugar, and spices, typically including cinnamon, nutmeg, and allspice. The addition of rum or other spirits adds depth to the flavor profile, making it a perfect treat for special occasions or everyday indulgence.

My family and I adore this recipe for its complexity and richness, which is both comforting and satisfying. We love how the flavors meld together, creating a truly unique taste experience.

Our kids can’t get enough of it, and we often find ourselves baking it for family gatherings or just because we want to share the joy of this beloved dessert. The best part?

This cake is surprisingly easy to make and requires minimal equipment. It’s perfect for busy home cooks who want to impress their loved ones without breaking a sweat.

Trinidad and Tobago Black Cake

Trinidad and Tobago Black Cake

4.9 from 616 votes

A rich, dark fruitcake traditionally served at Christmas and weddings in Trinidad and Tobago. The cake gets its deep color from burnt sugar and a long soak of dried fruits in rum and wine.

Prep Time30 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time3 hours (plus overnight soaking)
Servings: 16Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Fruit Mixture

1 lb dried raisins
1 lb dried currants
1/2 lb dried prunes, pitted and chopped
1/2 lb dried cherries
1/2 cup mixed candied citrus peel
1 cup dark rum
1 cup sweet red wine (like port or sherry)

For the Burnt Sugar

1 cup granulated sugar
1/4 cup water

For the Cake Batter

1 lb unsalted butter, softened
1 lb dark brown sugar
6 large eggs
2 tsp vanilla extract
1 tbsp lime zest
1 tbsp orange zest
3 cups all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp salt
1/4 cup dark rum (for basting)

👨‍🍳Directions

1Combine the dried fruits, candied peel, 1 cup rum, and 1 cup wine in a large bowl.
2Cover and let soak at room temperature for at least 12 hours or overnight, stirring occasionally, until the fruits are plump and have absorbed most of the liquid.
3Make the burnt sugar: In a medium saucepan over medium heat, combine 1 cup sugar and 1/4 cup water.
4Cook without stirring until the sugar dissolves and turns a deep amber color, about 8 to 10 minutes.
5Watch closely to avoid burning; the color should be dark brown but not black.
6Remove the burnt sugar from heat and carefully add 1/4 cup hot water (stand back to avoid splatters).
7Stir until smooth, then set aside to cool completely.
8This syrup will darken the cake and add a rich caramel flavor.
9Preheat the oven to 325°F.
10Grease a 9-inch round cake pan (or two 8-inch pans) and line the bottom with parchment paper.
11This prevents sticking and ensures even baking.
12In a large bowl, cream the butter and brown sugar together with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
13Add the eggs one at a time, beating well after each addition.
14Stir in the vanilla extract, lime zest, and orange zest.
15In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
16Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined.
17Do not overmix or the cake will be tough.
18Fold the soaked fruit mixture (including any remaining liquid) into the batter until evenly distributed.
19Then fold in the cooled burnt sugar syrup until the batter is uniformly dark brown.
20The batter will be thick and heavy.
21Pour the batter into the prepared pan(s) and smooth the top.
22Bake for 2 to 2 1/2 hours (or 1 1/2 hours if using two pans), until a skewer inserted into the center comes out clean or with only a few moist crumbs.
23The top should be firm and dark brown.
24Remove the cake from the oven and let it cool in the pan for 15 minutes.
25Turn it out onto a wire rack and peel off the parchment paper.
26While still warm, brush the top and sides with 1/4 cup dark rum for extra moisture and flavor.
27Allow the cake to cool completely before wrapping tightly in plastic wrap or foil.
28For best flavor, store in an airtight container for at least 1 week before serving, basting with additional rum every few days if desired.

🔧Equipment

Large mixing bowl
Medium saucepan
Electric mixer or stand mixer
9-inch round cake pan (or two 8-inch pans)
Parchment paper
Wire rack
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 95mg🧂Sodium: 180mg🌾Total Carbs: 65g🥦Dietary Fiber: 3g🍬Sugars: 45g🥩Protein: 5g

📝Notes

For a non-alcoholic version, soak the fruits in strong black tea or fruit juice. The cake improves with age; wrap tightly and store in a cool place for up to 3 months.

Watch Video Of How Trinidad and Tobago Black Cake Works

Trinidad and Tobago’s Black Cake recipe is an absolute winner for any occasion or gathering! It’s rich in history and culture but also easy to make at home with minimal equipment required.

The combination of spices and molasses creates an unforgettable flavor experience that will leave everyone wanting more. Whether you’re planning a special event or just need a comforting treat for your family, this cake is sure to hit the spot.

❓ Frequently Asked Questions About Trinidad and Tobago Black Cake

Q: What is the history behind Trinidad and Tobago’s Black Cake?

The Black Cake has its roots in traditional African cuisine, specifically in the West African region where enslaved Africans were brought to work on plantations. Over time, the recipe evolved as enslaved people adapted it to use local ingredients available on the islands.

Q: What makes Trinidad and Tobago’s Black Cake so distinct from other fruit cakes?

The addition of spices such as cinnamon, nutmeg, and allspice gives the cake its unique flavor profile. Additionally, the use of molasses instead of refined sugar adds a rich, dark color to the cake.

Q: Can I substitute rum with another type of liquor in this recipe?

Yes, you can experiment with different types of liquor such as brandy or Cointreau to give your Black Cake a unique twist.

Q: How do I ensure my Black Cake doesn’t become too dry?

To avoid dryness, make sure to not overbake the cake. Also, consider using buttermilk instead of regular milk for added moisture.

Q: Can I make individual servings or gift these cakes?

This recipe makes about 12-15 individual servings or 2 large cakes. You can wrap each serving in parchment paper or aluminum foil for easy gifting or storage.

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