trinidad black rum cake recipe

Written ByJenny Smyth Posted on
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The Best trinidad black rum cake recipe

I’ve always been fascinated by the rich history and culture behind Trinidad’s black rum cake recipe. This moist and decadent dessert is a staple in many Caribbean households, and for good reason. The combination of dark rum, brown sugar, and spices creates a deep, velvety flavor that’s both comforting and exotic.

As a home cook, I love experimenting with new recipes, and this one never fails to impress my family and friends. Whether we’re celebrating a special occasion or just need a pick-me-up on a weeknight, this cake is always a crowd-pleaser. Its rich, comforting flavor is perfect for any time of year, and the best part?

It’s surprisingly easy to make at home. With just a few simple ingredients and some basic kitchen equipment, you can have this delicious cake ready in no time. I’ve made it for birthday parties, holiday gatherings, and even just for a cozy night in with the family.

Everyone who tries it loves it – kids and adults alike! The key to making this cake truly special is using high-quality ingredients and taking the time to properly proof the yeast. This may seem like an old-fashioned technique, but trust me, it makes all the difference in the end result.

By allowing the yeast to activate slowly over several hours, you’ll get a light, airy texture that’s simply divine. So don’t be afraid to get creative with your own variations – add some chopped nuts or dried fruit to give it an extra boost of flavor and texture.

Trinidad Black Rum Cake

Trinidad Black Rum Cake

4.9 from 742 votes

A rich, moist fruitcake infused with dark rum and a blend of spices. This classic Trinidadian dessert is traditionally enjoyed during Christmas celebrations.

Prep Time30 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time2 hours plus soaking time
Servings: 12Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Fruit Mixture

1 cup raisins
1 cup currants
1 cup prunes, chopped
1 cup mixed candied peel
1 cup dark rum (plus extra for soaking)

For the Cake Batter

1 cup unsalted butter, softened
1 cup brown sugar
4 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup dark rum
1 teaspoon vanilla extract
1/2 cup burnt sugar syrup (browning)

👨‍🍳Directions

1Combine raisins, currants, prunes, and candied peel in a bowl.
2Pour 1 cup of dark rum over the fruit, cover, and let soak for at least 24 hours, stirring occasionally, until the fruit is plump and aromatic.
3Preheat the oven to 325°F (163°C).
4Grease a 9-inch round cake pan and line the bottom with parchment paper.
5In a large bowl, cream the butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
6Add the eggs one at a time, beating well after each addition.
7In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, allspice, and salt.
8Gradually add the dry ingredients to the butter mixture, alternating with 1/2 cup of dark rum and vanilla extract, mixing on low speed until just combined.
9Fold in the soaked fruit mixture and the burnt sugar syrup (browning) until evenly distributed.
10Pour the batter into the prepared pan and smooth the top.
11Bake for 1 hour 15 minutes to 1 hour 30 minutes, until a skewer inserted into the center comes out clean and the top is golden brown.
12Remove the cake from the oven and let it cool in the pan for 10 minutes.
13Turn it out onto a wire rack and brush the top with additional dark rum while still warm.
14Once completely cool, wrap the cake in aluminum foil and store in an airtight container.
15Brush with rum every few days for up to a week before serving for best flavor.

🔧Equipment

Large mixing bowl
Electric mixer
9-inch round cake pan
Parchment paper
Wire rack
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 95mg🧂Sodium: 180mg🌾Total Carbs: 58g🥦Dietary Fiber: 3g🍬Sugars: 35g🥩Protein: 5g

📝Notes

Soak the fruit for at least 24 hours for best results. Burnt sugar syrup (browning) is available at Caribbean grocery stores or can be made by caramelizing sugar. The cake improves with age, so prepare it at least a week in advance.

Watch Video Of How Trinidad Black Rum Cake Works

This Trinidad black rum cake recipe is truly a showstopper for any occasion – whether you’re hosting a dinner party or just want something delicious for dessert tonight. One of my favorite ways to serve it is warm with a scoop of vanilla ice cream; another option is to slice it up into individual servings for an easy breakfast on-the-go.

If you do choose to store leftovers (and you should!) , make sure to wrap them tightly in plastic wrap or aluminum foil and keep them at room temperature for up to two days.

❓ Frequently Asked Questions About Trinidad Black Rum Cake

Q: What is the best type of rum to use in this recipe?

The best type of rum to use in this recipe is dark rum, such as Myers’s or Gosling’s Black Seal. This will give your cake its characteristic rich, molasses-like flavor.

Q: Can I use any type of sugar substitute instead of brown sugar?

While you can experiment with different sugar substitutes, keep in mind that they may affect the overall texture and flavor of your cake.

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

Making sure your cake doesn’t become too dry is all about finding the right balance between liquid ingredients and baking time.

Q: Can I make this recipe in advance?

You can make this recipe up to two days in advance – simply wrap it tightly in plastic wrap or aluminum foil and store it at room temperature.

Q: What if I don’t have buttermilk on hand? Can I substitute it with regular milk?

You can substitute buttermilk with regular milk if needed; however, keep in mind that your cake may not have as much depth of flavor.

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