trini rum cake recipe

Written BySheba G Updated On
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The Best trini rum cake recipe

I am so excited to share with you my favorite Trini Rum Cake recipe. This classic dessert has been a staple in the Caribbean for generations, and I’m thrilled to have discovered its secrets.

The rich flavors and textures of this cake are a true delight, with the perfect balance of sweetness and spice. My family loves it when I make it for special occasions, like birthdays and holidays.

In fact, my kids can’t get enough of it, and they always ask for seconds (and sometimes even thirds!) The aroma of rum-soaked fruit and spices fills the kitchen as it bakes, making everyone’s mouth water in anticipation.

And the best part? It’s surprisingly easy to make, thanks to a clever technique that involves soaking the raisins in rum before adding them to the batter.

This step is key to achieving that perfect blend of flavors and textures. I’ve tried many different recipes over the years, but this one remains my go-to.

It’s a true crowd-pleaser, and I’m sure you’ll love it just as much as we do.

Trini Rum Cake

Trini Rum Cake

4.9 from 1979 votes

A moist, dense fruitcake infused with dark rum and spices, popular in Trinidad and Tobago during Christmas. This version uses a simple method with dried fruits soaked in rum for a rich flavor.

Prep Time20 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 50 mins
Servings: 12Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Cake

1 cup raisins
1 cup currants
1 cup chopped prunes
1 cup dark rum
1 cup unsalted butter, softened
1 cup brown sugar
4 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup chopped almonds (optional)

For the Rum Syrup

1/2 cup dark rum
1/2 cup water
1/2 cup brown sugar

👨‍🍳Directions

1Combine raisins, currants, and prunes in a bowl.
2Pour 1 cup dark rum over the fruit, stir, and let soak for at least 2 hours or overnight.
3Drain any excess rum before using.
4Preheat oven to 325°F.
5Grease a 9×5 inch loaf pan and line with parchment paper, leaving overhang on the long sides.
6In a large bowl, beat butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
7Add eggs one at a time, beating well after each addition.
8In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, cloves, and salt.
9Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
10Fold in the soaked dried fruits and chopped almonds if using.
11Pour batter into the prepared pan and smooth the top.
12Bake for 1 hour 15 minutes to 1 hour 30 minutes, until a toothpick inserted in the center comes out clean and the top is golden brown.
13If the top browns too quickly, tent with foil after 45 minutes.
14While the cake bakes, make the rum syrup: In a small saucepan, combine 1/2 cup dark rum, 1/2 cup water, and 1/2 cup brown sugar.
15Bring to a boil over medium heat, stirring until sugar dissolves.
16Reduce heat and simmer for 2 minutes.
17Remove from heat.
18When the cake is done, let it cool in the pan for 10 minutes.
19Use the parchment to lift it onto a wire rack.
20While still warm, poke holes all over the cake with a skewer and brush or pour the rum syrup over the top.
21Let cool completely before slicing.

🔧Equipment

Large mixing bowl
Electric mixer
9×5 inch loaf pan
Parchment paper
Wire rack
Small saucepan

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 90mg🧂Sodium: 150mg🌾Total Carbs: 60g🥦Dietary Fiber: 3g🍬Sugars: 40g🥩Protein: 6g

📝Notes

For a stronger rum flavor, soak the fruit for up to 24 hours. Store the cake wrapped in foil at room temperature for up to a week, or refrigerate for longer storage. You can also brush additional rum over the cake every few days to keep it moist.

This recipe is always a good idea for any occasion – whether it’s a birthday party, holiday gathering, or just a Tuesday night dinner with the family. The cake is moist and flavorful, with a lovely balance of sweetness and spice.

My kids love helping me make it in the kitchen (they’re great at stirring in those soaked raisins!) , and we all enjoy devouring warm slices fresh from the oven.

❓ Frequently Asked Questions About Trini Rum Cake

Q1: What is Trini Rum Cake?

Trini Rum Cake is a classic Caribbean dessert made with ingredients like raisins, brown sugar, all-purpose flour, eggs, butter or oil, vanilla extract, baking powder, salt, rum (optional), and spices.

Q2: What’s the secret ingredient in Trini Rum Cake?

The secret ingredient is raisins that have been soaked in rum beforehand.

Q3: Can I make Trini Rum Cake without rum?

Yes, you can make Trini Rum Cake without rum by substituting it with an equal amount of water or another liquid.

Q4: How long does Trini Rum Cake take to bake?

The cake takes approximately 45 minutes to an hour to bake.

Q5: Can I store Trini Rum Cake for later?

Yes, you can store Trini Rum Cake at room temperature for up to 3 days or freeze it for up to 2 months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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