The Most Delicious Trinidadian Black Cake Recipe

This time of year is filled with traditions—from family gatherings to recipes passed down from generation to generation. And while fruit cake is popular in some circles, I prefer the all-natural taste of what I like to call The Most Delicious Trinidadian Black Cake Recipe.

So, what makes black cake different? First, it’s moister and denser than fruit cake. Plus, it requires soaking dried fruits such as raisins, currants, and prunes along with cherries in alcohol and spices at least a week in advance of baking the cake (some people have been known to soak their mince for months!).

It features an immediate sweet taste followed by a kick of rum—a flavor combination that will have you ready to celebrate. This particular black cake recipe required a WhatsApp to a cousin in Trinidad,   where black cake is served for holidays, weddings, and other special occasions.

In fact, my wedding cake was a black cake made by my grandmother.

You may be wondering why I’m sharing a rum cake recipe. After all, it isn’t a standard recipe, such as this Carrot Ginger Turmeric Soup with Lime,

I have found in my work with patients that food is much more than nutrients alone. Food is a part of our culture and who we are. Trying new dishes is an opportunity to expand the palate while exploring other cultures.

By honoring our foodways (the intersection of our culture, history, and personal traditions), we simultaneously reinforce our identities and honor our roots.

So, this year, I’d like to invite you to try The Most Delicious Trinidadian Black Cake Recipe, which is a personal favorite of mine. Keep scrolling for the incredible recipe!

The Most Delicious Trinidadian Black Cake Recipe

Adapted from Cooking Kariwak Style

Serves 12

Time: 1 hour

Ingredients

Fruit mince:

1 pound raisins

1 pound currants

1 pound pitted prunes

1 pound maraschino cherries

Mixed peel: Rind of one orange and rind of one lemon

2 cups rum

2 cups cherry brandy

2 cinnamon sticks

1 star anise

¼ cup nutmeg

Cake:

¼ pound plant based non-hydrogenated butter

1 cup brown sugar

2 large eggs

1 ½ cups einkorn flour

2 tsp baking powder

2 tsp allspice

¼ tsp ginger powder

1 tsp vanilla extract

2 tsp angostura bitters

Directions

1. Place the raisins, currants, prunes, cherries, and mixed peel into a blender and pulse for 30 to 60 seconds.

2. Place the mixture into a large airtight container and add the rum, brandy, cinnamon sticks, anise, and nutmeg. Mix until well combined and set aside for at least 1 week but up to 3 months.

3. Preheat the oven to 350 degrees F.

4. Cream the butter, brown sugar, and eggs until fluffy.

5. Combine the flour, baking soda, allspice, and ginger

6. Combine the vanilla, bitters  and 1 cup of the fruit mince, fold the dry ingredients into the butter mixture, alternating with the milk and fruit mixture and finishing with the flour mixture.

7. Pour into a greased or parchment-lined 9 x 13-inch cake pan.

8. Bake for 35 minutes, then remove from the oven and allow to cool.

9. Enjoy with friends and loved ones.