Caribbean Christmas Cake with a Twist

Toronto, ON, Canada / SayRadio
Black Cake with flowers on top.

Everyone loves Christmas (well almost everyone)  but in order to prepare for this day I have decided to give you a Caribbean favourite. Black cake is baked on almost every occasion that calls for a cake. Weddings, Birthdays and most importantly Christmas! The secret ingredient is…RUM. Yes Rum. This is what makes the cake such a staple in the Caribbean. It also has a blend of many different fruits. Basically, it’s a cross between a fruit cake and a plain rum cake.

Let’s get to it!

What You’ll Need:

1lb Sugar

1lb Butter

10 Large Eggs or 1lb eggs

1lb + 1/2 Cup Flour

4tps Baking Powder

1/2 Cup to 1 Cup  of Browning

1tsp Cinnamon, ground

1tsp Nutmeg, ground

1/2 Cup Mixed Citrus Peel

1/4 Cup Raisins

1/4 Cup Prunes

1/4 Glace Cherries

1 1/2 Cup Dark Rum

Blender or food processor

Large Bowl


9 inch Round Pan


Wooden Spoon

Measuring Cups for dry ingredients

Measuring Cups for liquids

Mixer (with a paddle attachment)

Sieve (to sift Flour)




1. Blend all the fruits together with 1 cup of Dark Rum. Set aside. Let soak for at least half an hour.

2. Shift flour. Mix baking powder, spices and 1tsp salt into flour. Set aside.

3. Preheat oven to 325F/150 C.

4. In a large bowl, whip butter and sugar until light and fluffy or for at least 10 minutes. Continuously scrape down sides.

5. Add eggs to butter and sugar one at a time, taking care to mix well after each addition.

6. Add half of the flour to the butter, sugar and egg mixture.

7. Add 2 cups of blended fruits and browning to mixture. Mix.

8. Add remaining flour. Mix very well.

9. Set aside.

10. Grease 9 inch round cake pan with butter and dust with flour: shake out excess flour.

11. Pour mixture into greased cake pan, tapping on counter at least four times to release air bubbles.

12. Put into oven. Bake for 1 hour; rotating after 45 minutes of baking.

13. Cake is ready when toothpick/ fork inserted into the centre of cake comes out clean.

14. While cake is hot, pour remaining alcohol evenly across the entire top of cake  while in pan.

15. Let cake cool to room temperature before removing from pan.


Serves at least 12


NOTE: Fruits can be blended and soaked anywhere from a few days to months ahead.

Not suitable for consumption by children as it contains large quantities of alcohol.

Cake can be iced; preferably with Royal Icing.


Recipe courtesy of Ianti S.


This cake is full of decadent fruits, amazing distinct flavours and an overall sense of comfort while you slowly devour and enjoy every minute of it. The cake can also be served with a full bodied Red Wine such as Pinot Noir. What I love about this cake is that it can be a great dessert at dinner parties and you may freeze the left overs for up to a year or longer when properly stored. Black cake has been a part of Caribbean Christmas traditions for many generations. So if you’re from the the Caribbean, your Mum may have made this, your Grandma, your Great-Grandma, your Great-Great Grandma even you very first descendant may have made this cake. It is that popular. So try it out this Christmas and if it doesn’t turn out right just soak it in more alcohol and enjoy.


Image courtesy of: “The Multicultral Cuisine of Trinidad and Tobago and The Caribbean”. 



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