Torta Negra Colombiana - Rum-Soaked Christmas Cake
Torta Negra
A rich Colombian fruitcake soaked in rum, spiced with cinnamon, cloves, and nutmeg.
Nutrition (per serving)
Torta Negra is a beloved Colombian and Caribbean holiday tradition — a dense, deeply flavored black fruitcake made for weddings and Christmas. It’s loaded with raisins, prunes, dried figs and candied peel, all tenderized and flavored by weeks of soaking in dark rum, then baked with warming spices to create a cake that tastes like celebration in every bite.
What I love about this version is its balance of dark, molassesy richness and bright citrus notes: orange zest and candied peel lift the deep rum-and-spice character. Plan ahead so the fruit can soak (the longer, the better), but the hands-on baking is straightforward and hugely rewarding — perfect for gifting, aging, or serving warm with coffee or a glass of rum.
Ingredients
- Raisins:2 cups
- Currants:1 cups
- Prunes, chopped:1 cups
- Dried figs, chopped:1 cups
- Candied orange peel, chopped:1/2 cups
- Dark rum (for soaking):1 cups
- Strong brewed coffee:1/4 cups
- Unsalted butter, softened:1/2 cups
- Packed brown sugar:1 cups
- Molasses:2 tbsp
- Large eggs:3 pieces
- All-purpose flour:2 cups
- Cocoa powder:2 tbsp
- Baking powder:1 tsp
- Baking soda:1/2 tsp
- Salt:1/2 tsp
- Ground cinnamon:2 tsp
- Ground cloves:1/2 tsp
- Ground nutmeg:1/2 tsp
- Vanilla extract:1 tsp
- Orange zest (from 1 orange):1 pieces
- Toasted almonds, chopped:1/2 cups
- Dark rum (for batter):2 tbsp
Instructions
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At least 1 week before baking (ideally 2–4 weeks), combine raisins, currants, chopped prunes, figs, and candied orange peel in a large jar or bowl; add 1 cup dark rum and 1/4 cup strong coffee, stir, cover, and refrigerate or leave in a cool place. Stir every few days; if short on time soak at least 24 hours.
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Preheat oven to 325°F and line a 9-inch springform or deep cake pan with parchment and butter the sides.
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Cream the butter and brown sugar in a large bowl until light and fluffy, then beat in the molasses, vanilla, orange zest, and 2 tbsp dark rum.
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Add eggs one at a time, mixing well after each addition so the batter stays smooth.
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In a separate bowl whisk together the flour, cocoa, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
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Fold the dry ingredients into the butter-egg mixture until mostly combined; don’t overmix.
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Drain the soaked fruit, reserving any remaining soaking liquid. Fold the fruit and toasted chopped almonds into the batter; add a few tablespoons of the reserved liquid if the batter feels very stiff.
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Spoon the batter into the prepared pan, smoothing the top. If you like, dot the top with a few extra pieces of fruit for a pretty finish.
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Bake until a skewer inserted near the center comes out with moist crumbs but not raw batter, about 80–100 minutes (start checking at 75 minutes). If the top begins to brown too quickly, tent with foil.
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Cool the cake in the pan on a rack for 30 minutes, then remove and cool completely. For best flavor, wrap tightly and age for at least a week, brushing occasionally with a tablespoon of rum to keep it moist.
Tips & Notes
- Soaking is the magic — the longer the fruit rests in rum, the more complex and tender the cake will be. Aim for 2–4 weeks if you can.
- If the cake top browns too fast, tent it loosely with foil from the halfway point of baking to prevent overcoloring.
- Brush the cooled cake with a little extra rum every few days while it ages for a boozy, glossy finish; it also helps the cake stay moist.
- This cake freezes beautifully: wrap slices tightly in plastic and foil, then thaw slowly in the fridge before serving.
- Serve thin slices with strong coffee, a pour of warm rum, or a dollop of lightly whipped cream.
