Trinidad Black Cake
A dark Trinidadian fruit cake made with rum-soaked dried fruit, browning, warm spices, and bitters. The fruit needs a long soak before the batter is mixed.
Prep
8h 30m
Cook
1h 45m
Serves
10
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Fruit
- 250gRaisin
- 200gPrune
- 150gDried Cherry
- 250mlDark Rum
Batter
- 250gUnsalted Butter (softened)
- 200gBrown Sugar
- 4pcsEgg
- 250gAll-Purpose Flour
- 6gBaking Powder
- 3gCinnamon Powder
- 3gNutmeg Powder
- 1gClove Powder
- 10mlVanilla Extract
- 15mlBrowning Sauce
- 5mlAngostura Bitters
- 4gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the raisins, prunes, dried cherry, and dark rum. Cover and soak for at least 8 hours, then blend the fruit and soaking liquid to a thick paste.
- 02
Heat the oven to 150°C (300°F). Line a 20 cm (8-inch) deep cake tin with baking paper.
- 03
Cream the unsalted butter and brown sugar until light, then beat in the eggs one at a time.
- 04
Whisk the all-purpose flour, baking powder, cinnamon powder, nutmeg powder, clove powder, and salt in a separate bowl.
- 05
Fold the dry ingredients into the butter mixture, followed by the fruit paste.
- 06
Stir in the vanilla extract, browning sauce, and Angostura bitters until evenly combined.
- 07
Transfer the batter to the tin and bake until the center is set and a skewer comes out with only moist crumbs.
- 08
Cool completely before slicing.
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