Trinidad Black Cake

6 servings
35 min
2 hours
Very Easy






  • Soaking the fruits:
    Chop the fruits and put them in a large bowl. A big Tupperware bowl with a lid is good. Add the cinnamon stick and the booze. Cover the bowl tightly and set aside in a cool spot to macerate for at least 2-3 days. A week is better. A month or even a year is not unknown.
  • Make the cake:
    Preheat the oven to 275°. Butter two 8″ or 9″ round baking tins and line with parchment paper.
  • Put the macerated fruit in a blender or food processor and pulse to break down the fruit a little. Don’t purée the fruit, leave it a bit lumpy. You can skip this step if you prefer your fruit a bit chunkier. I did.
  • Macerating fruit:
    Sift the salt, flour and baking powder together and set aside. Cream the butter and sugar together in a large bowl. Add the eggs, citrus peel, spices, vanilla and essence and mix to combine.
  • Add the sifted dry ingredients to the wet ingredients and mix to combine. Stir in the fruits, nuts and browning.
  • Pour the batter into the cake tins and don’t forget to lick the bowl. Black cake batter is the best ever. I think it’s the rum. Bake the cakes at 275° for 2 hours. Remove from the oven and brush the tops with rum.
  • Let the cakes cool and brush them with rum again. Remove the cakes from the pan and wrap in parchment paper or wax paper, then aluminum foil.
  • Black cake is a beautiful “keeping” cake and you can hold them in the refrigerator for up to a year.
  • If you want to keep your cakes for more than a few days, you can brush them with rum occasionally to help keep them moist. Makes 2 cakes.





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