Trinidad Black Cake

A decadent black cake, using rum soaked fruits that would leave you begging for another slice.

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

Black cake is the ultimate Christmas cake in the Caribbean. All the islands indulge. Jamaican rum cake, Trinidad black cake, Barbados rum cake. All the same thing.

The perfect Caribbean Christmas cake.

Popularly known as "black cake" or sometimes also called fruit cake or rum cake. The reference to black cake is because of the color. Fruit cake since we use so much types of dried fruits. And well rum cake because, well it's soaked in rum.

Please 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 is taking this cake to another level.

This is not your regular cake.

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. I don't mind them in cake once they are blended well

I also prefer to use maraschino cherries. I don't really like the taste of the dried cherries but it can be used instead of the maraschino.

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 aka rum soaked.


How to steam fruits for black cake


If you are short on time. Say you need fruits for a cake the next day. There's also the option to steam your fruits.

How you deal your fruits is totally up to you. That is, if you want to grind them prior to steaming or you wait until after steaming to grind.

The point of  steaming is to get your fruits, tender and soaked as quickly as possible. This is to be done on a low flame. No high boiling.

Add fruits, rum and cherry brandy to pot and steam away.

Once tender, make sure the fruits cool all the way down prior to use. They MUST be at room temperature prior to baking. Hot or warm fruits will spoil your cake.

So make sure you steam a day or two before you plan to make your cake.

Blended Fruits for black cake/rum cake

Why use unsalted butter when baking?


You would notice that I mentioned unsalted butter in the recipe. Did you even know there was unsalted butter?

Well salted butter has salt added to it, which means that you can't have any control over the salt amounts.

Unsalted butter is best used to get that pure, cream flavor of butter. SO great for pound cakes, cookies and black cake.

It allows the natural flavors to come through from the other things, like the raisins, currants, rum.

You might even find some recipes ask for use of unsalted butter THEN ask you to add salt. That is so that you have better control of the salt content in the recipe.

A history lesson. In the older days, when my grandmother and sorts would be making cake for the village members, they had to "wash" salted butter to get unsalted butter to make their black cake.

To get their butter unsalted they would soak the salted butter in water and had to use a wooden spoon to stir this butter in a calabash or bowl. Then they would have to throw out that water and add fresh water to go again.

I guess the same way we would have to desalt saltfish I guess.

Thanking these companies for making unsalted available, cause I would not be "washing" any butter. Brands I like to use are kerrygold and Land - o - lakes. Land-o-lakes is easily found in Walmart






But back to this cake.

My mom makes the best black cake. YES I SAID IT. I am not the only 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 black 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 black cake (Tobago style), courtesy of my mom.

Now to get my ponche ah creme, paime and ginger beer made.


Need more food for the holidays? Check out this colossal list of recipes:










Fruit Cake, black cake, Christmas cake
Cake, Desserts, Snacks,
Caribbean,
Yield: 1 poundPin it

Trinidad Fruit (black) Cake

A decadent Caribbean black cake (rum fruit cake), popularly made in the Caribbean around Christmas time using rum soaked fruits of raisins, prunes, currants.
prep time: 30 minscook time: 2 hour and 30 minstotal time: 2 hours and 60 mins

ingredients:

To Soak Fruits
  • 1/2 pound seedless prunes, chopped
  • 1 pound sultanas, chopped
  • 1 pound currants, chopped
  • 1 pound raisins, chopped
  • 2 cups rum
  • 1 cups cherry brandy
For Cake
  • 1 pound sifted flour
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon 
  • 1 pound sugar
  • 1 pound unsalted butter
  • 10 eggs
  • 1/2 pound chopped cherries
  • 1/4 pound mixed peel
  • 1/4 pound almonds
  • 2 teaspoons vanilla essence
  • 2 teaspoons grated lime rind
  • 1/2 cup browning (make your own)
  • 4 lbs soaked fruits (made above)
  • 1/2 cup cherry brandy
  • 1/2 cup rum

instructions

For Fruits (This can be done atleast a week in advance. Even a year)
  1. Add fruits to blender and grind
  2. Add rum in parts as the liquid to grind. (grind in batches if need)
  3. Store in an airtight container until needed
To Make Cake
  1. Grease and flour two 8 inch cake pans.
  2. Heat oven to 225 degrees F.
  3. Cream butter and sugar.
  4. In a blender beat eggs with essence and lime rind.
  5. Add beaten eggs  mixture to creamed butter and sugar.
  6. When well mixed, fold in flour, baking powder, and cinnamon.
  7. Add soaked fruits, mixed peel, cherries, and almonds.
  8. Add browning till  desired color.
  9. Stir well.
  10. Pour mixture into cake pans and bake for 2 ½ hrs or until the tester comes out clean
  11. 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)
  12. Cakes must be all the way cooled before being removed from pan

NOTES:

Amounts: 2 8" round cakes pans
Created using The Recipes Generator




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Trinidad Black Cake Recipe
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