Trinidad Christmas Black Cake

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Trinidad Christmas Black Cake is the crown jewel of Caribbean holiday tables — a deeply dark, rum-soaked fruit cake made with dried fruits macerated in dark rum and cherry brandy for weeks or even months. The signature near-black color comes from caramelized burnt sugar known as browning, while the warm Caribbean spices and almond essence give it a flavor unlike any British-style fruit cake.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 22 gFat
• 12 gSaturated Fat
• 70 gCarbs
• 3 gFiber
• 50 gSugar
• 6 gProtein
• 180 mgSodium
• 380 mgPotassium
• 60 mgCalcium
• 2 mgIron
• 2 mgVitamin C
• 200 mcgVitamin A

Ingredients

For the Soaked Fruits

• 2 cups dried currants
• 1 cup golden raisins
• 1 cup pitted prunes, chopped
• 1/2 cup dried cherries
• 1 cup dark rum
• 1/2 cup cherry brandy

For the Cake Batter

• 1 cup unsalted butter, softened
• 1 cup dark brown sugar, packed
• 4 large eggs, room temperature
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 tablespoon mixed Caribbean spice (cinnamon, nutmeg, allspice)
• 1 teaspoon vanilla extract
• 1 teaspoon almond essence

For Mixing and Finishing

• Zest of 1 lime
• 3 tablespoons browning (caramelized sugar)
• 1/4 cup reserved soaking liquor
• 1/4 cup dark rum, for brushing
• 2 tablespoons cherry brandy, for brushing

Directions

1. If you haven't already, combine the currants, raisins, prunes, and cherries with the rum and cherry brandy in a large glass jar; seal and let soak for at least 2 weeks, ideally 2 to 3 months, shaking weekly.
2. Preheat the oven to 300°F (150°C). Grease a 9-inch round cake pan and line the bottom and sides with parchment paper.
3. In a large bowl, cream the butter and brown sugar with an electric mixer until light and fluffy, about 4 to 5 minutes.
4. Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla, almond essence, and lime zest.
5. Sift together the flour, baking powder, and mixed spice; gently fold into the batter in three additions until just combined.
6. Drain the soaked fruits, reserving the liquor. Fold the fruits, browning, and 1/4 cup of the reserved soaking liquor into the batter until evenly distributed.
7. Pour the thick batter into the prepared pan, smooth the top, and tap the pan gently to release any air bubbles.
8. Bake on the middle rack for 2.5 to 3 hours, or until a skewer inserted in the center comes out with just a few moist crumbs; cover loosely with foil after 1.5 hours if the top darkens too quickly.
9. Cool the cake in the pan for 30 minutes, then turn out onto a wire rack. While still warm, prick the surface all over with a skewer and brush generously with the rum and cherry brandy mixture.
10. Wrap the cooled cake tightly in rum-soaked cheesecloth and then in foil; store in a cool, dark place for at least 2 weeks, re-brushing with rum every few days for the deepest flavor.

Cook’s Notes

• Start soaking the fruits at least 2 weeks ahead — the longer they macerate, the deeper and more complex the flavor.
• Use a quality store-bought browning (Grace or Bèl Épice brand) or make your own by burning white sugar in a heavy pan until deep black, then dissolving in a little hot water.
• Almond essence is non-negotiable in authentic Trinidad black cake — it provides the signature perfume that distinguishes this cake from any other fruit cake.
• Bake low and slow at 300°F; higher heat will scorch the dried fruits and dry out the crumb before the center cooks through.
• Aging the wrapped cake in rum-soaked cheesecloth for several weeks develops the moist, boozy character that Trinidadians prize — many families bake theirs in October for Christmas.

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