- In Trinidad, Christmas is Parang! (video)
- Trinidad Black Cake (recipe)
- Carmen’s Jamaican Ginger Beer (recipe)
- Sorrel Drink (recipe & video)
- Trinidad Pastelles (recipe) now with Delicious Vegan Option!
- Punch de Creme (recipe)
- Trinidad Paime (recipe)
- Jamaican Sorrel Rum Punch (recipe & video)
- Tropical Xmas Holiday Tablescapes
- QUICK GINGER BEER Recipe at Epicurious.com
Like sorrel, Black Cake in Trinidad is a Christmas institution. 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!
Trinidad Black Cake
Ingredients:
Cake:
1 lb unsalted 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). Note: If you have been macerating your fruit for a minimum of a month in advance you can skip this step
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! You can find her recipe for non-alcoholic halaal Trinidad Black cake here.
This post was originally published November 26, 2006. It has been updated three times since.
About Sarina
Passionate foodie, founder of Trinigourmet and Caribbean Lifestyle Maven. Author of "Glam By Request: 30+ Easy Caribbean Recipes"
This month marks the third installment of my “CookALong” series where a prominent (usually) Caribbean personality follows one of my recipes, and sometimes throws in a few of their own This week however I’m shaking things up a bit by ...
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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 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.
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?
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:)
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
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
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 
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!]
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!
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.
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 ,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.
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
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.
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
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.
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 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.
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…….
No Trini Christmas is complete without good black cake. Yum…….
Looks tasty. Can’t wait to try this cake out.
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…
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
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.
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.
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)