Rum-Soaked Black Cake with Spiced Fruits

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

A dense, moist cake rich with dried fruits soaked in rum and flavored with warm spices, a festive Trinidadian dessert tradition. This Caribbean-inspired recipe, ready in about 145 minutes, layers dark rum, unsalted butter, brown sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 10, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups mixed dried fruits (raisins, currants, prunes, cherries)
• 1 cup dark rum
• 1 cup (2 sticks), softened unsalted butter
• 1 1/2 cups packed brown sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 3/4 tsp ground nutmeg
• 1 tsp ground allspice
• 1 tsp vanilla extract
• 1/4 cup molasses
• 1/4 tsp almond extract
• 1 tbsp orange zest
• 1 tbsp lemon zest

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Instructions

1. Step 1: At least 24 hours before baking, combine 2 cups mixed dried fruits and 1 cup dark rum in a covered bowl. Stir and soak overnight to plump and infuse.
2. Step 2: Preheat oven to 300°F. Grease and line an 8-inch round cake pan with parchment paper.
3. Step 3: Cream 1 cup softened unsalted butter with 1 1/2 cups packed brown sugar in a large bowl until light and fluffy, about 4 minutes.
4. Step 4: Beat in 4 large eggs one at a time, ensuring each is fully incorporated.
5. Step 5: In a separate bowl, sift together 2 cups all-purpose flour, 1 tsp baking powder, 1 1/2 tsp ground cinnamon, 3/4 tsp ground nutmeg, and 1 tsp ground allspice.
6. Step 6: Gradually add the dry ingredients to the butter mixture, mixing gently until combined.
7. Step 7: Stir in soaked fruits with their rum, 1 tsp vanilla extract, 1/4 cup molasses, 1/4 tsp almond extract, 1 tbsp orange zest, and 1 tbsp lemon zest.
8. Step 8: Pour batter into prepared pan and bake for 2 hours, or until a toothpick inserted near the center comes out clean.
9. Step 9: Cool cake in pan for 30 minutes, then remove and wrap tightly in foil. For best flavor, store wrapped at room temperature for 1 week before serving.