Trinidad Black Cake Recipe

The Trinidad Black Cake is a traditional Caribbean delicacy that is rich, dense, and packed with a variety of fruits soaked in warm, comforting spices and rum. It's not only a delight to the taste buds but also a treat to the senses. This delicious cake is a must-have for festive occasions and is sure to leave your guests asking for more.

Photos of Trinidad Black Cake Recipe

Some ingredients used in this recipe might not be commonly found in your home pantry. The mixed peel, cherry brandy, and dark rum are essential to achieving the unique flavor profile of the Trinidad Black Cake. When shopping, look for good quality brandy and rum, and don't skip the mixed peel - it's a combination of candied lemon, orange, and citron peels that adds a delightful burst of citrusy sweetness to the cake.

Ingredients for Trinidad Black Cake

Raisins: These dried grapes have a sweet and slightly tangy flavor. They lend a rich depth to the cake and blend well with the other ingredients.

Currants: These are dried, small, tart berries. They add a burst of tanginess to the cake.

Prunes: Prunes are dried plums and give the cake a deep, sweet, and slightly tart flavor.

Mixed peel: This is a combination of candied lemon, orange, and citron peels that adds a delightful burst of citrusy sweetness to the cake.

Cherry brandy: Cherry brandy infuses the cake with a sweet and fruity flavor.

Dark rum: Dark rum gives the cake a warm, rich, and slightly sweet flavor.

Mixed spice: This is a blend of warm spices that adds a comforting flavor to the cake.

Butter: Butter adds richness and moistness to the cake.

Eggs: Eggs are the binding agent in this recipe, holding all the ingredients together.

Self-rising flour: This type of flour contains a leavening agent and salt, helping the cake to rise.

Vanilla extract: Vanilla extract adds a sweet, creamy flavor that balances the robust flavors of the other ingredients.

One reader, Darius Brumfield says:

This Trinidad black cake recipe is a game-changer! The rich blend of fruits and spirits creates an irresistible flavor. The cake's moist texture and deep, complex taste make it a showstopper at any gathering. It's a must-try for anyone who appreciates a decadent, indulgent dessert.

Darius Brumfield

Techniques Required

How to prepare fruit mixture: Combine raisins, currants, prunes, and mixed peel in a food processor and process until finely chopped. Transfer the mixture to a large jar and mix in cherry brandy, brown sugar, dark rum, and mixed spice. Refrigerate for 2 weeks to 3 months, stirring occasionally to blend the flavors.

How to preheat the oven: Set the oven to 325 degrees F (165 degrees C) and allow it to heat up before placing the cake pans inside.

How to grease and line cake pans: Use butter or cooking spray to grease the cake pans, then line them with parchment paper to prevent the cake from sticking.

How to beat butter and sugar: In a bowl, combine the butter and brown sugar, then use an electric mixer to beat them together until smooth and creamy.

How to fold in flour and vanilla extract: Gradually add the flour and vanilla extract to the batter, gently folding them in until the batter is smooth and falls off the back of a lifted spoon.

How to bake the cakes: Divide the batter between the prepared cake pans, then cover them loosely with aluminum foil. Place the pans in the preheated oven and bake for about 2 ½ hours, or until the cakes are firm and spring back when lightly pressed.

How to cool the cakes: Allow the cakes to cool in the pans for at least 8 hours up to overnight. Once cooled, wrap them in aluminum foil to keep them moist.

How To Make Trinidad Black Cake

This Trinidad black cake is a unique holiday dessert that you should definitely try. The alcohol-soaked fruits give this cake a nice depth of flavor.

Preparation: 20 minutes

Cooking: 2 hours 30 minutes

Refrigerate Time: 14 days 8 hours

Total: 14 days 10 hours 50 minutes

Serves:

Ingredients

For Fruit Mixture:

3cupsraisins
2cupscurrants
1cupprunes
⅔cupcandied mixed peel
1¼cupscherry brandy
½cupdark brown sugar
6tbspDark Rum
1tspmixed spice

For Cake Batter:

2cupsbutter,softened
1¾cupsdark brown sugar
10pcseggs
4cupsself-rising flour,sifted
1tspvanilla extract

Instructions

Place raisins, currants, prunes, and mixed peel in a food processor.
Process until finely chopped and then transfer to a large jar.
Pour cherry brandy, ½cup brown sugar, dark rum, and mixed spice into the jar; mix well and seal.
Refrigerate for a minimum of 2 weeks and a maximum of 3 months, stirring occasionally until flavors blend.
Preheat oven to 325 degrees F (165 degrees C). Grease and line two 9-inch cake pans with parchment paper.
Combine butter and 1¾ cup brown sugar in a bowl; beat with an electric mixer until smooth and creamy.
Beat in eggs until smooth. Beat in raisin mixture until evenly incorporated.
Fold in flour and vanilla extract gradually until the batter is smooth and falls off the back of a lifted spoon.
Divide batter between the prepared cake pans. Cover cake pans loosely with aluminum foil.
Bake in the preheated oven for about 2½ hours, or until cakes are firm and spring back when lightly pressed.
Cool cakes in the pans for at least 8 hours up to overnight. Wrap in aluminum foil to keep moist.

Recipe Notes

If the cake batter is very stiff after step 8, thin with 1 to 2 tablespoons cherry brandy.
If not serving the cake right away, brush tops with dark rum before wrapping it in aluminum foil.

Nutrition

Calories: 685.35kcal
Fat: 26.09g
Saturated Fat: 15.50g
Trans Fat: 0.94g
Monounsaturated Fat: 7.00g
Polyunsaturated Fat: 1.56g
Carbohydrates: 94.13g
Fiber: 3.96g
Sugar: 60.35g
Protein: 8.58g
Cholesterol: 160.98mg
Sodium: 432.20mg
Calcium: 184.44mg
Potassium: 559.85mg
Iron: 3.39mg
Vitamin A: 242.57µg
Vitamin C: 2.21mg

Technique Tip for Trinidad Black Cake Recipe

To ensure your Trinidad black cake is moist and flavorful, it's crucial to let the fruit mixture soak in the alcohol and spices for at least two weeks. This allows the fruits to fully absorb the flavors, resulting in a richer, more complex taste in the final cake. If you're planning ahead, you can even let the mixture sit for up to three months for an even deeper flavor profile. Just remember to stir the mixture occasionally to ensure all the fruits get evenly marinated.

Time-Saving Tips for Making Trinidad Black Cake Recipe

Prepare the fruit mixture: To save time, you can prepare the fruit mixture in advance and store it in the refrigerator for up to 3 months. This allows the flavors to blend and intensify, saving you time on the day of baking.

Use a food processor: Utilize a food processor to quickly chop the fruits and mixed peel for the fruit mixture, saving time and effort compared to chopping by hand.

Bake in advance: Consider baking the cakes in advance and storing them wrapped in aluminum foil. This allows the flavors to develop further and saves time on the day you plan to serve the cake.

Efficient mixing: When mixing the batter, use an electric mixer to ensure a smooth and even consistency, saving time and effort compared to mixing by hand.

Organize ingredients: Before starting the recipe, organize all the ingredients and equipment needed. This will streamline the baking process and save time searching for items as you go along.

Substitute Ingredients For Trinidad Black Cake Recipe

raisins - Substitute with dried cranberries: Dried cranberries can provide a similar sweet and tart flavor to the dish, while also adding a slightly different texture to the fruit mixture.
currants - Substitute with dried cherries: Dried cherries can offer a similar sweet and tangy flavor to the dish, and their chewy texture can complement the other fruits in the mixture.
prunes - Substitute with dried apricots: Dried apricots can provide a similar rich and sweet flavor to the dish, while also adding a slightly different texture to the fruit mixture.
candied mixed peel - Substitute with candied orange peel: Candied orange peel can offer a similar citrusy and sweet flavor to the dish, while adding a hint of orange aroma to the fruit mixture.
cherry brandy - Substitute with dark rum: Dark rum can provide a similar depth of flavor and richness to the dish, while adding a slightly different complexity to the fruit mixture.
dark brown sugar - Substitute with molasses: Molasses can offer a similar deep, rich sweetness to the dish, while also providing a hint of caramelized flavor to the cake batter.
dark rum - Substitute with brandy: Brandy can provide a similar depth of flavor and richness to the dish, while adding a slightly different complexity to the fruit mixture.
butter - Substitute with vegetable shortening: Vegetable shortening can provide a similar fat content and moisture to the cake batter, while also yielding a slightly different texture to the finished cake.
self-rising flour - Substitute with all-purpose flour and baking powder: Mixing all-purpose flour with baking powder can replicate the leavening effect of self-rising flour, allowing the cake batter to rise properly.

Presenting Your Trinidad Black Cake

Elevate the plating: When presenting the Trinidad black cake, consider using a clean, white plate to allow the rich, dark cake to stand out. The contrast will make the cake visually appealing and enticing.
Garnish with fresh fruits: Add a pop of color and freshness to the plate by garnishing with fresh berries or tropical fruits such as sliced mangoes or kiwi. This not only adds visual appeal but also complements the rich flavors of the cake.
Incorporate edible flowers: Introduce an element of elegance by incorporating edible flowers such as hibiscus or orchids. The vibrant colors and delicate nature of the flowers will add a touch of sophistication to the presentation.
Dust with powdered sugar: Lightly dust the plate with a sprinkle of powdered sugar to create a visually appealing base for the cake. This simple yet effective technique adds a touch of elegance to the overall presentation.
Accompany with a dollop of whipped cream: Serve the Trinidad black cake with a dollop of freshly whipped cream on the side. The creamy addition not only enhances the dessert's flavor but also adds a luxurious touch to the plating.
Drizzle with a cherry brandy reduction: Elevate the presentation by drizzling a cherry brandy reduction on the plate in an artistic manner. The glossy, flavorful reduction will add a sophisticated touch to the overall presentation.
Consider elegant plating techniques: Explore the use of elegant plating techniques such as quenelles or carefully arranged layers to showcase the cake in a visually stunning manner.
Add a touch of gold leaf: For a truly luxurious presentation, consider adding a delicate touch of edible gold leaf to the plate. This opulent addition will elevate the visual appeal and create a memorable presentation.

Essential Tools for Making Trinidad Black Cake

Food processor: A food processor is a versatile kitchen appliance that can be used to finely chop, blend, or puree ingredients. It's perfect for processing the dried fruits in the Trinidad black cake recipe.
Mixing bowl: A mixing bowl is essential for combining ingredients and mixing the cake batter. It's important to use a large mixing bowl to accommodate the volume of ingredients in this recipe.
Electric mixer: An electric mixer is used to cream the butter and sugar, as well as to beat in the eggs. It helps to achieve a smooth and creamy consistency in the cake batter.
9-inch cake pans: The 9-inch cake pans are used to bake the Trinidad black cake. It's important to grease and line the pans with parchment paper to ensure the cakes can be easily removed after baking.
Parchment paper: Parchment paper is used to line the cake pans, preventing the cake from sticking to the pan and allowing for easy removal.
Aluminum foil: Aluminum foil is used to cover the cake pans during baking, helping to prevent the top of the cakes from browning too quickly.
Oven: The oven is used to bake the Trinidad black cake at a specific temperature, ensuring that the cakes are cooked through evenly.
Jar: A large jar is used to store the fruit mixture, allowing the flavors to blend over time. It's important to seal the jar properly and refrigerate the mixture for the specified duration.
Parchment paper: Parchment paper is used to line the cake pans, preventing the cake from sticking to the pan and allowing for easy removal.
Electric mixer: An electric mixer is used to cream the butter and sugar, as well as to beat in the eggs. It helps to achieve a smooth and creamy consistency in the cake batter.
Food processor: A food processor is used to finely chop the dried fruits and mixed peel, creating the fruit mixture for the cake.
Mixing spoon: A mixing spoon is used to fold in the flour and vanilla extract gradually, ensuring that the cake batter is smooth and well combined.

How To Store and Freeze Trinidad Black Cake

Allow the trinidad black cake to cool completely before storing or freezing.
Wrap the cake tightly in plastic wrap or aluminum foil to prevent it from drying out.
Place the wrapped cake in an airtight container or resealable plastic bag.
Store the cake in a cool, dry place away from direct sunlight.
The cake can be stored at room temperature for up to 1 week.
For longer storage, place the wrapped cake in the refrigerator for up to 1 month.
To freeze the cake, wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container or resealable plastic bag.
Label the container or bag with the date and contents.
The cake can be frozen for up to 6 months.
To thaw the frozen cake, remove it from the freezer and let it thaw in the refrigerator overnight.
Once thawed, allow the cake to come to room temperature before unwrapping and serving.
If desired, brush the cake with additional cherry brandy or dark rum before serving to enhance the flavor and moisture.

How To Reheat Leftovers

To reheat leftover trinidad black cake, preheat your oven to 325°F (165°C). Wrap the cake tightly in aluminum foil, making sure there are no gaps or holes. Place the wrapped cake on a baking sheet and heat it in the oven for 15-20 minutes, or until it's warmed through. This method helps to retain the cake's moisture and prevent it from drying out.
For a quicker reheating option, you can use the microwave. Cut a slice of the black cake and place it on a microwave-safe plate. Heat it on high power for 20-30 seconds, or until it's warm to your liking. Be careful not to overheat the cake, as it can become rubbery or tough.
If you want to add a little extra flavor and moisture to your leftover trinidad black cake, try brushing it with a mixture of dark rum and cherry brandy before reheating. This will help to revive the flavors and keep the cake moist.
For a crispy exterior and a soft, moist interior, try reheating your black cake in an air fryer. Preheat the air fryer to 350°F (175°C) and place a slice of cake in the basket. Cook for 3-5 minutes, or until it's heated through and slightly crispy on the outside.
If you have a lot of leftover trinidad black cake, consider cutting it into individual portions and freezing them. Wrap each portion tightly in plastic wrap and then in aluminum foil before placing them in the freezer. When you're ready to enjoy a slice, simply remove it from the freezer and let it thaw at room temperature for a few hours before reheating using one of the methods mentioned above.

Is Making Trinidad Black Cake at Home Economical?

This Trinidad Black Cake recipe may not be the most cost-effective for a household due to the high quantity of dried fruits and alcohol. However, the rich and decadent flavor makes it a worthwhile investment for special occasions. The approximate cost for a household of 4 people is around $50-$60, considering the price of quality ingredients. The overall verdict rating for this recipe is 9/10, as the depth of flavor and the celebratory nature of the cake make it a standout choice for festive gatherings.

Is Trinidad Black Cake Healthy or Unhealthy?

The Trinidad black cake recipe is a decadent dessert that, while delicious, is not particularly healthy. The cake is high in calories, sugar, and fat due to the generous amounts of butter, dark brown sugar, and eggs used in the batter. Additionally, the fruit mixture contains a significant amount of added sugar and is soaked in cherry brandy and dark rum, further increasing the sugar and alcohol content of the cake.

However, there are some ways to make this recipe slightly healthier:

Reduce the amount of butter and sugar used in the cake batter, or replace some of the butter with a healthier alternative like Greek yogurt or applesauce
Use whole wheat flour instead of self-rising flour to increase the fiber content
Decrease the amount of sugar and alcohol in the fruit mixture, or replace some of the alcohol with fruit juice
Incorporate more nutrient-dense ingredients like nuts, seeds, or dried fruits into the batter for added fiber, healthy fats, and vitamins
Serve smaller portions of the cake and pair it with fresh fruit or a light yogurt topping to balance out the richness

By making these adjustments, you can still enjoy the delightful flavors of the Trinidad black cake while reducing some of its less healthy components. Remember, indulging in a treat like this occasionally is perfectly fine as part of a balanced diet. The key is to be mindful of portion sizes and to make healthier choices most of the time.

Editor's Thoughts on This Traditional Caribbean Dessert

The Trinidad Black Cake recipe is a classic and decadent dessert that showcases the rich flavors of the Caribbean. The combination of dried fruits, cherry brandy, and dark rum creates a deeply aromatic and indulgent fruit mixture. The cake batter, enriched with butter and eggs, yields a moist and flavorful cake. The extended marinating time allows the flavors to meld and intensify, resulting in a truly exceptional dessert. This recipe is a labor of love, but the end result is a rich, moist, and deeply satisfying cake that is perfect for special occasions and celebrations.

Enhance Your Trinidad Black Cake Recipe with These Unique Side Dishes:

Roasted Vegetables: Try serving the Trinidad black cake with a side of colorful and flavorful roasted vegetables, such as carrots, bell peppers, and zucchini. The sweetness of the cake will be complemented by the savory and caramelized flavors of the vegetables.

Grilled Pineapple: For a tropical twist, grill some fresh pineapple slices to serve alongside the Trinidad black cake. The smoky and caramelized notes of the grilled pineapple will enhance the richness of the cake and add a refreshing touch to the dessert.

Braised Lamb: Pair the Trinidad black cake with tender and succulent braised lamb for a hearty and satisfying meal. The savory and aromatic flavors of the lamb will contrast beautifully with the sweetness of the cake, creating a well-balanced and indulgent dining experience.

Alternative Caribbean Dessert Recipes

Caribbean Jerk Chicken: Marinate the chicken with a blend of Caribbean spices and grill to perfection for a flavorful and spicy dish.

Mango Salsa: Combine diced mango, red onion, cilantro, and lime juice for a refreshing and tangy salsa that pairs well with grilled fish or chicken.

Coconut Curry Shrimp: Simmer shrimp in a creamy coconut curry sauce with bell peppers and onions for a delicious and aromatic seafood dish.

Pineapple Upside-Down Cake: Layer sliced pineapple and maraschino cherries on the bottom of a cake pan, then pour a sweet batter over the fruit for a classic and indulgent dessert.

Butternut Squash Soup: Roast butternut squash with onions and garlic, then blend with vegetable broth and warm spices for a comforting and velvety soup.

Suggested Appetizers and Main Courses to Complement Trinidad Black Cake Recipe

Appetizers:

Stuffed Mushrooms: Impress your guests with these savory stuffed mushrooms, filled with a flavorful mixture of herbs, cheese, and breadcrumbs. They're the perfect bite-sized appetizer to kick off any meal.

Spinach and Artichoke Dip: Indulge in the creamy goodness of this spinach and artichoke dip, served warm with crispy tortilla chips or bread for dipping. It's a crowd-pleasing appetizer that will leave everyone coming back for more.

Main Courses:

Chicken Alfredo: Creamy and indulgent, this classic Italian dish combines tender chicken and al dente pasta in a rich, cheesy Alfredo sauce. Serve with a side of garlic bread for a comforting and satisfying meal.

Beef Stroganoff: Tender strips of beef are simmered in a savory mushroom and onion sauce, then finished with a dollop of sour cream for a tangy kick. This hearty dish pairs perfectly with fluffy mashed potatoes or buttered egg noodles.

Why trust this Trinidad Black Cake Recipe:

This recipe for Trinidad Black Cake is a traditional and authentic Caribbean delicacy, passed down through generations. The use of cherry brandy, dark rum, and a blend of raisins, currants, and prunes soaked for weeks infuses the cake with rich, complex flavors. The careful process of refrigerating the fruit mixture allows the flavors to meld and develop, resulting in a truly decadent and aromatic cake. The combination of butter, dark brown sugar, and vanilla extract creates a moist and indulgent texture that is sure to impress. This recipe is a testament to the authenticity and heritage of Caribbean cuisine.

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FAQ:

How long should I refrigerate the fruit mixture?

You should refrigerate the fruit mixture for a minimum of 2 weeks and a maximum of 3 months to allow the flavors to blend.

Can I use a different type of alcohol instead of cherry brandy?

Yes, you can substitute cherry brandy with another type of brandy or dark rum if you prefer.

Can I use all-purpose flour instead of self-rising flour?

Yes, you can use all-purpose flour instead of self-rising flour. Just add 2 teaspoons of baking powder and ½ teaspoon of salt for every cup of all-purpose flour to make it equivalent to self-rising flour.

How long should I cool the cakes in the pans?

It's best to cool the cakes in the pans for at least 8 hours up to overnight to ensure they set properly.

Can I make this cake in advance?

Yes, you can make this cake in advance. In fact, the flavors develop even more if you make it a few weeks ahead of time. Just wrap the cooled cakes in aluminum foil to keep them moist until you're ready to serve them.