Trinidadian Black Cake with Rum-Soaked Fruits

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A dense, moist Caribbean fruitcake soaked in dark rum and packed with spiced dried fruits, perfect for festive occasions. This caribbean-inspired desserts ready in about 180 minutes layers dark rum, softened unsalted butter, packed 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 320 calories and feeds 12, 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.

Prep: 30 min Cook: 150 min Serves 12 Caribbean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 2 cups chopped mixed dried fruits in a bowl and pour 1 cup dark rum over them. Cover and soak for at least 24 hours, stirring occasionally.
  2. Step 2: Preheat oven to 300°F (150°C). Grease and line a 9-inch round cake pan.
  3. Step 3: In a large bowl, cream 1 cup softened unsalted butter with 1 cup packed brown sugar until light and fluffy, about 3-4 minutes.
  4. Step 4: Beat in 4 large eggs one at a time, fully incorporating each before adding the next. Stir in 2 tsp vanilla extract, 1 tsp almond extract, and 2 tbsp molasses.
  5. Step 5: In a separate bowl, sift together 2 cups all-purpose flour, 1 tsp baking powder, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/2 tsp ground allspice.
  6. Step 6: Gradually fold the dry ingredients into the wet mixture until just combined. Stir in the rum-soaked fruits and any remaining liquid.
  7. Step 7: Pour batter into prepared pan and bake for 2 to 2.5 hours, or until a toothpick inserted in the center comes out clean. Cool completely before removing from pan.

Equipment for this recipe

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Frequently asked questions

How long does Trinidadian Black Cake with Rum-Soaked Fruits take to make?

Total time is about 180 minutes (30 min prep + 150 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Trinidadian Black Cake with Rum-Soaked Fruits?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Trinidadian Black Cake with Rum-Soaked Fruits?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Trinidadian Black Cake with Rum-Soaked Fruits for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Trinidadian Black Cake with Rum-Soaked Fruits?

Caribbean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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