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Caribbean Black Cakes


Caribbean Black Cakes

This recipe is a version of the black cakes so loved in Trinidad for special occasions – packed full of dried fruit and rum, it’s a winner.
(Makes 12 muffin sized cakes)


Fruit Base:

2 cups mix of raisins & currants
1 cup pitted prunes
1/2 cup rum
1 1/2 cups warm water
2 tablespoons aromatic bitters flavouring

Cake batter:

150g unsalted butter
¾ cup sugar
3 eggs
1 cup flour
1 teaspoon baking powder
1 teaspoon mixed spice
¼ teaspoon grated nutmeg
2 tablespoons golden syrup
1 teaspoon vanilla essence
2 teaspoons lime or lemon zest


Prepare the fruit: Place the raisins, currant and prunes in a large bowl, pour in rum, warm water and bitters. Leave for the fruit to soak up the liquor while you make the batter.

Preheat oven to 150 C. Grease a 12 hole deep muffin tin.

Make the cake batter: In a large bowl, cream the butter and sugar until light and fluffy.Add eggs one at a time, mixing wellto incorporate. Add the dry ingredients (flour, baking powder, mixed spice and nutmeg), golden syrup, vanilla essence and lime zest.Mix gradually into the creamed mixture to form a batter. Set aside.

In a food processor, pour the soaked fruit and juices and blend until thick and still a bit chunky.

Now add the fruit puree to the batter and fold in until well mixed. Spoon batter into greased muffin tins.

Bake for 30-40 minutes, until a skewer comes out clean.

Serve warm with sour cream sweetened with brown sugar.

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