Trinidad Black Cake


This Trinidad black cake is my absolute favorite dessert for the holidays. I would always look forward to this season just to get a piece of this cake. The longer the fruit sits in the alcohol, the better it tastes — and the same goes for the cake! You should plan to make this recipe a few days ahead of serving the tasty treat for good measure. But make sure you have it wrapped properly if you want to leave it sitting for a long time.

chocolate cake
Prep Time:
20 mins
Cook Time:
2 hrs 30 mins
Additional Time:
14 days 8 hrs
Total Time:
14 days 10 hrs 50 mins
2 9-inch cakes


Fruit Mixture:

  • 3 cups raisins

  • 2 cups currants

  • 1 cup prunes

  • cup candied mixed peel

  • 1 ¼ cups cherry brandy

  • ½ cup dark brown sugar

  • 6 tablespoons dark rum

  • 1 teaspoon mixed spice

Cake Batter:

  • 2 cups butter, softened

  • 1 ¾ cups dark brown sugar

  • 10 eggs

  • 4 cups self-rising flour, sifted

  • 1 teaspoon vanilla extract


  1. Place raisins, currants, prunes, and mixed peel in a food processor; process until finely chopped. Transfer to a large jar.

  2. Pour cherry brandy, 1/2 cup brown sugar, dark rum, and mixed spice into the jar; mix well and seal. Refrigerate, occasionally stirring, until flavors blend, 2 weeks to 3 months.

  3. Preheat the oven to 325 degrees F (165 degrees C). Grease and line two 9-inch cake pans with parchment paper.

  4. Combine butter and 1 3/4 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 batter is smooth and falls off the back of a lifted spoon.

  5. Divide batter between the prepared cake pans. Cover cake pans loosely with aluminum foil.

  6. Bake in the preheated oven until cakes are firm and spring back when lightly pressed, about 2 1/2 hours.

  7. Cool cakes in the pans, 8 hours to overnight. Wrap in aluminum foil to keep moist.


The fruit should sit in the alcohol between two weeks and three months. The prep time is the minimum time required for the fruit to soak.

If the cake batter is very stiff in step 4, thin it 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 Facts (per serving)

728 Calories
27g Fat
110g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 728
% Daily Value *
Total Fat 27g 34%
Saturated Fat 16g 78%
Cholesterol 177mg 59%
Sodium 618mg 27%
Total Carbohydrate 110g 40%
Dietary Fiber 4g 15%
Total Sugars 69g
Protein 9g
Vitamin C 2mg 10%
Calcium 190mg 15%
Iron 4mg 21%
Potassium 577mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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