TRINI CHRISTMAS BLACK CAKE

Time Breakdown:

• Preparation Time: 20 minutes

• Baking Time: 35–50 minutes

• Total Time: 1-2 hours (excluding fruit soaking)

Wet Ingredients:

• 4 large eggs (room temperature)

• 1 cup butter, softened

• 2 tablespoons vegetable oil

• 1 cup brown sugar (packed)

• 2 tablespoons vanilla extract

• 5 cups blended, soaked fruit

• 1 tablespoon lime or lemon zest

• A few dashes of bitters

• 2 tablespoons browning

Dry Ingredients:

• 3 cups all-purpose flour

• 3 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 tablespoon ground cinnamon

• 1 teaspoon ground cloves

• 1 teaspoon ground allspice

• 2 teaspoons freshly grated nutmeg

• Preheat oven

• Preheat to 350°F (165°C).

• Grease and flour your baking pan(s).

• Cream butter, oil and brown sugar until light and fluffy (3–5 minutes).

• Add eggs

• Add eggs one at a time, mixing well after each addition.

• Add citrus zest, vanilla and a few dashes of bitters.

• Add soaked, pureed fruit and mix until evenly combined

• Stir in the browning/ caramelized sugar

• Combine dry ingredients

• In a separate bowl, whisk together flour, baking powder, baking soda, salt, and spices.

• Gradually fold dry ingredients into wet mixture in two additions. Mix just until combined.

• Bake for 35-45 minutes (cakes may take more or less time depending on the size of your pans)

• When cakes are fully cooked, remove fro the oven and pour on your alcohol mixture.

• Allow to cure for up to a week before serving.

• Feel free to add as much or as little alcohol as you would like.

Fruit Soaking Method (Blended Fruit Base)

For this Trini Christmas Black Fruitcake, I prepare my fruit base well in advance. I use:

• 1 lb prunes

• 1 lb raisins

• 1 lb cherries

• 1 lb mixed fruit

• 1 lb citrus peel

Add all the fruits to a large bowl or container and fully cover with alcohol.

I use a mixture of rum and cherry brandy, but you may use any alcohol you prefer... rum, brandy, wine, or a blend that suits your taste.

Cover and allow the fruits to soak until you are ready to use them. This can be anywhere from a few days to several weeks or longer. The longer the soak, the deeper the flavor.

When ready to bake, transfer the soaked fruits to a food processor and blend until mostly smooth, leaving a little texture for body and richness.

👉 You can puree your fruits to your preferred consistency- completely smooth or slightly textured- whichever you enjoy.

TRINI CHRISTMAS BLACK CAKE

This Trini Christmas Black Fruitcake is a deeply flavorful, well-balanced cake that embodies the warmth and richness of the Caribbean Christmas season. It is delicious without being overly sweet, allowing the natural depth of the soaked fruits and the bold blend of spices to truly shine. Every slice is moist, fragrant, and layered with flavor- the kind of cake that fills your kitchen with the unmistakable scent of Christmas.

In the Caribbean, black fruitcake is more than just a dessert; it is a tradition. Almost every household has its own method, its own fruit blend, and its own preferred balance of spices and alcohol. While all versions are made with love and care, no two black cakes are ever quite the same; and that’s part of the beauty of it.

This recipe is my personal version of a Trini Christmas Black Cake, carefully designed to suit my taste and preferences. I focus on balance...rich but not heavy, spiced but not overpowering, sweet but never cloying. The spices are bold and warming, the fruit base is smooth with just a hint of texture, and the overall result is a cake that feels both traditional and intentional.

Whether you’re continuing a family tradition or creating a new one of your own, this cake is perfect for sharing, gifting, and celebrating. It’s a true Christmas staple- one that only gets better with time and tastes even better, days later as it does on the first slice.