trinidadian rum cake recipe

Written BySheba G Updated On
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The Best trinidadian rum cake recipe

I am absolutely thrilled to share with you my favorite Trinidadian rum cake recipe, a classic dessert that has been a staple in the Caribbean for generations. This rich and moist cake is infused with the deep flavors of dark rum, brown sugar, and spices, making it a true delight for anyone who tries it.

As a busy mom, I love that this recipe is easy to make and can be whipped up in no time, perfect for family gatherings or special occasions. The best part?

It’s actually quite healthy compared to other desserts, thanks to the use of whole wheat flour and less refined sugars. My kids adore helping me mix the batter and watching it come together in the oven – they can’t get enough of that sweet, sweet aroma.

And let’s not forget the icing on the cake (literally!) : a dollop of creamy coconut cream takes this rum cake to new heights.

I’ve made this recipe countless times for friends, family, and even just for myself on a random Tuesday night – it’s always a crowd-pleaser. And did I mention how versatile it is?

Whether you’re serving it as a birthday treat or a post-dinner indulgence, this Trinidadian rum cake is sure to bring smiles all around. So go ahead and give it a try – your taste buds (and your loved ones) will thank you!

Trinidadian Rum Cake

Trinidadian Rum Cake

4.9 from 1631 votes

A rich, moist fruitcake soaked in Caribbean rum. This traditional Trinidadian dessert is packed with dried fruits and spices, then aged for deep flavor.

Prep Time30 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time2 hours (plus 24 hours soaking and optional aging)
Servings: 16Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Fruit Soak

1 cup raisins
1 cup currants
1 cup chopped prunes
1 cup chopped dried cherries
1 cup dark rum (plus extra for basting)

For the Cake

1 cup unsalted butter, softened
1 cup brown sugar, packed
4 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup dark rum (for batter)
1/2 cup chopped almonds or walnuts (optional)

👨‍🍳Directions

1At least 24 hours before baking, combine the raisins, currants, prunes, and dried cherries in a bowl.
2Pour 1 cup of dark rum over the fruit, stir well, cover with plastic wrap, and let soak at room temperature for 24 hours, stirring occasionally.
3The fruit will plump and absorb the rum.
4Preheat your oven to 325°F (160°C).
5Grease a 9-inch round cake pan or loaf pan and line the bottom with parchment paper.
6This ensures the cake releases easily after baking.
7In a large mixing bowl, cream together the softened butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
8Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
9In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
10Gradually add the dry ingredients to the butter mixture, alternating with the 1/2 cup of dark rum, beginning and ending with the flour mixture.
11Mix on low speed just until combined, being careful not to overmix.
12Fold the soaked fruits (including any remaining rum) and the chopped nuts into the batter using a spatula until evenly distributed.
13The batter will be thick and studded with fruit.
14Pour the batter into the prepared pan and smooth the top with the spatula.
15Bake for 1 hour 15 minutes to 1 hour 30 minutes, until a skewer inserted into the center comes out clean and the top is golden brown.
16If the top browns too quickly, tent loosely with foil after 45 minutes.
17Let the cake cool in the pan on a wire rack for 15 minutes, then turn it out onto the rack to cool completely.
18While still warm, brush the top and sides with additional dark rum using a pastry brush.
19Repeat this basting process every few hours for the first day, then once daily for up to a week, wrapping the cake tightly in plastic wrap after each basting.
20This develops the signature moist, rum-infused texture.

🔧Equipment

Large mixing bowl
Electric mixer or whisk
9-inch round cake pan or loaf pan
Parchment paper
Wire rack
Pastry brush
Plastic wrap or airtight container

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 85mg🧂Sodium: 150mg🌾Total Carbs: 58g🥦Dietary Fiber: 3g🍬Sugars: 38g🥩Protein: 6g

📝Notes

For best flavor, age the cake for at least 1 week, basting with rum every few days. Store in an airtight container at room temperature. This cake also freezes well for up to 3 months.

Watch Video Of How Trinidadian Rum Cake Works

The best part about this Trinidadian rum cake recipe? It’s incredibly versatile – whether you’re serving it at a family gathering or just want something decadent for yourself (no judgment!)

, this cake never fails to impress. As an added bonus, it stores beautifully at room temperature for up to three days or can be frozen for up to two months (just thaw overnight before serving).

And if you’re looking for creative ways to serve it, consider slicing into thick slabs and topping with fresh fruit or whipped cream – trust me when I say it’s game-changing!

❓ Frequently Asked Questions About Trinidadian Rum Cake

Q1: What is the secret to making a moist and flavorful Trinidadian rum cake?

The key to achieving that perfect level of moisture lies in using buttermilk instead of regular milk. The acidity in buttermilk helps break down the starches in the flour, resulting in a tender crumb that’s simply irresistible. Plus, don’t skimp on the quality of your ingredients – use real butter and high-quality vanilla extract for an added depth of flavor.

Q2: Can I substitute other types of liquor for the dark rum?

While you can experiment with other spirits, keep in mind that dark rum provides a distinct flavor profile that complements the brown sugar and spices perfectly. If you choose to substitute with another type of liquor, be sure to taste as you go and adjust accordingly – some spirits may overpower the other flavors.

Q3: Why do you use coconut cream instead of whipped cream or ice cream?

Coconut cream adds an unparalleled richness and texture to this Trinidadian rum cake – its high fat content helps balance out the sweetness from the sugar and honey. Plus, it pairs beautifully with the warm spices like cinnamon and nutmeg.

Q4: Is there a specific type of flour I should use?

For an authentic Trinidadian rum cake experience, I recommend using whole wheat flour instead of all-purpose flour. The nuttier flavor from whole wheat complements the dark rum perfectly – trust me when I say this makes all the difference!

Q5: Can I make individual servings or cupcakes instead of one large cake?

Absolutely! This recipe scales beautifully for individual servings or cupcakes. Simply divide your batter among 12-15 cupcake liners or mini loaf pans – bake until golden brown and top with coconut cream once cooled.

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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