Trinidad Fruit Cake

A decadent Caribbean black cake made with rum soaked fruits.

A decadent Caribbean black cake, a heavy duty rum fruit cake, popularly made in the Caribbean around Christmas time using rum soaked fruits of raisins, prunes, currants. #HomeMadeZagat

This is the ultimate Christmas cake in the Caribbean. It's also popularly known as "Black Cake" as its color is darkened when made.

It's not your regular cake. Do not be fooled by the name of "fruit". Yes, there are fruits in there: currants, raisins, prunes but the fruits are soaked for a week, or a month or a year, in rum taking this cake to another level.

The smell of this making plays amazingly with your senses.

The sweet, the tart, the rum.

But let me tell you a secret.

A decadent Caribbean black cake, a heavy duty rum fruit cake, popularly made in the Caribbean around Christmas time using rum soaked fruits of raisins, prunes, currants. #HomeMadeZagat

They would usually have to force me to eat this. Everybody makes this a little different, but a lot of people like to have chunks of fruit in the cake. I am NOT a fan of mixed peel so having chunks of that just used to turn me off.

Then I grew up.

This cake makes people delirious. Just ask my co-worker who I gifted a slice and he ate it up in no time.

So to make me happy, I grind my fruits up very very fine in my blender when I am putting it to soak. We soak our fruits (raisins, currants, prunes, sultanas) in rum for at least a week and up to a years time so that it can be well flavored.

My mom makes the best black cake. I am not the one that says so. All my friends rave about "Aunty's black cake" so know that you are going to be getting one of the best black cakes ever.

A decadent Caribbean black cake, a heavy duty rum fruit cake, popularly made in the Caribbean around Christmas time using rum soaked fruits of raisins, prunes, currants. #HomeMadeZagat

It's flavorful, rich, heavy. All the things you want in a fruit cake.

This is not going to be one of those "let me grab two slices" experience. One slice, eaten slowly will be enough. These things are so decadent that they sometimes last for months. It's the type of cake people used to make their wedding cakes because it's so heavy.

But enough of the Caribbean history.

A decadent Caribbean black cake, a heavy duty rum fruit cake, popularly made in the Caribbean around Christmas time using rum soaked fruits of raisins, prunes, currants. #HomeMadeZagat

Here's the best version of a Trinidad fruit cake, courtesy of my mom.



Caribbean Fruit Cake aka Black Cake

by Home Made Zagat
Prep Time: 20 minutes
Cook Time: 2 1/2 hours
Keywords: bake blender dessert Christmas Caribbean
Ingredients (1lb of cake)
    For Soaked Fruits
      • 1 lb seedless prunes (chopped)
      • 1lb raisins
      • 1lb sultanas
      • 4 cups rum or cherry brandy
    For Cake
      • 1lb sifted flour
      • 1 tsp baking powder
      • 2 tsp cinnamon
      • 1lb sugar
      • 1lb butter
      • 10 eggs
      • 1/2 lb chopped cherries
      • 1/4 lb mixed peel
      • 1/4 lb almonds
      • 2 tsp vanilla essence
      • 2 tsp grated lime rind
      • 2 tsp cinnamon
      • 1/2 cup browning
      • 4lbs soaked fruit (prepared above)
      • 1/2 cup cherry brandy
      • 1/2 cup rum
    Instructions
    For Fruits
    This can be done at least a week prior to baking for maximum flavor
    Add fruits to blender and grind
    Add rum in parts as the liquid to grind. (grind in batches if need)
    Store in an airtight container until needed

    For Cake
    Grease and flour three 8 inch cake pans.
    Heat oven to 225 degrees F.
    Cream butter and sugar.
    In a separate blender beat eggs with essence and lime rind.
    Add beaten eggs to creamed butter and sugar.
    When well mixed, fold in flour, baking powder, and cinnamon.
    Add soaked fruits, mixed peel, cherries, and almonds.
    Add browning to the desired color.
    Stir well.
    Pour mixture into cake pans and bake for 2 ½ hrs or until the tester comes out
    clean.
    Remove from oven and baste with ½ cup rum and ½ cup cherry brandy. This can be done until cake is cool or all the mixture is used. (Usually next day)
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