Torta Negra is a traditional Colombian cake made with dried figs, raisins, wine and rum. This dessert is popular in weddings, birthday parties and the Christmas season.
Since starting this blog, I’ve had at least fifty people email me asking how to make Torta Negra Colombiana also known as Torta Envinada.
Growing up in Colombia, it wasn’t a birthday party, wedding, anniversary or any other special event without Torta Negra. Considering all the queries for this dessert, I figured it was time to post a recipe for this wonderful Colombian cake!
Torta Negra Ingredients
You’ll find the printable recipe card with exact amounts and directions below.
This is my mom’s and aunt’s recipe, substituting dulce quemado for the bakers caramel and omiting the papaya calada (candied papaya). But other than those slight modifications, this is the same cake I’ve eaten all my life.
There are many variations of this Colombian cake throughout the country, every person and family having their own recipe, using different combinations of fruits and nuts in the cake.
Prunes: Use good quality pitted prunes
Raisins:
Port Wine:
Rum:I recommend using a good quality dark rum.
Brevas Caladas: Are candied figs, you can make them at home with my recipe or buy them in jars online.
Butter: Unsalted butter.
Sugar: To sweeten the cake.
Eggs: Make sure to use egg at room temperature.
Flour: Use all purpose flour.
Baking Powder: Be sure your baking powder is fresh.
Spices: Cinnamon, nutmeg and ground cloves to add flavor to the cake.
Vanilla Extract: Always use a good quality vanilla extract for the best flavor.
Bakers Caramel: In Colombia we use dulce quemado. Here in the USA I use molasses or bakers caramel.
How to Make Torta Negra
- One to two weeks before you make the cake, place the prunes, raisins,¼ cup of rum and ½ cup of wine in a non reactive container.
- When you are ready to make the cakes, preheat the oven to 350 degrees F.
- Butter and flour two 8 inches round cake pans and set aside.
- Place the raisins, prunes and brevas in the food processor and process for about 60 seconds. Transfer the fruit mixture to a bowl and set aside.
- In a large bowl, whisk together flour, baking powder, cinnamon, cloves and nutmeg and set aside.
- Using an electric mixer, cream together the butter and sugar. Scrape down the sides of the bowl, add the vanilla extract, and add the eggs, a couple at a time. Add the flour mixture and mix on the lower speed for about one minute. Add bakers caramel and mix for one more minute. Stir in the fruit using your hands until well combined.
- Divide the batter evenly between the two pans and bake until cakes are done on top or a tester inserted into the center comes out clean, about 1 hour and 40 minutes. Remove from oven and let them cool for about 5 to 10 minutes.
- Unmold the cakes and brush with the remaining rum and wine. Wrap cakes with plastic wrap, and then with aluminum foil. Let the cakes stand at room temperature for at least 3 days before serving or up to three weeks in the fridge before frosting.
Frosting the Cake
My mom likes to decorated her Torta Negra with buttercream frosting, but you can use the frosting of your choice or just eat it plain.
Cooking Tips and Notes
*To make torta negra you should start preparing a week to 2 weeks before your event.
*I found caramel bakers in Amazon if you can’t find dulce de quemado Colombiano.
*To freeze, tightly wrap the cake in a layer of plastic and then in aluminum foil. Then, freeze for up to 3 to 6 months. When ready to enjoy, thaw the cake in the fridge overnight and bring it to room temperature before serving.
Looking for more cakes recipe for you next celebration? Here are some of my favorites:
Torta de Tres Leches (Three Milks Cake)
Torta Tres leches de Arequipe (Dulce de Leche Three Milks Cake)
Chocolate Cake with Dulce de Leche Filling
Pionono de Arequipe ( Dulce de Leche Cake Roll)
Torta Negra Colombiana Recipe (Colombian Black Cake)
Ingredients
- 2 cups of pitted prunes
- 2 cups raisins
- 1 cup port wine
- ½ cup dark rum
- 2 cups brevas caladas candied figs
- 1 pound butter
- 1 pound sugar
- 12 large eggs at room temperature
- 1 pound all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 tablespoon vanilla extract
- 3 tablespoons of bakers caramel or dulce quemado or molasses
Instructions
-
One to two weeks before you make the cake, place the prunes, raisins,¼ cup of rum and ½ cup of wine in a non reactive container.
-
When you are ready to make the cakes, preheat the oven to 350 degrees F.
-
Butter and flour two 8 inches round cake pans and set aside.
-
Place the raisins, prunes and brevas in the food processor and process for about 60 seconds. Transfer the fruit mixture to a bowl and set aside.
-
In a large bowl, whisk together flour, baking powder, cinnamon, cloves and nutmeg and set aside.
-
Using an electric mixer, cream together the butter and sugar. Scrape down the sides of the bowl, add the vanilla extract, and add the eggs, a couple at a time. Add the flour mixture and mix on the lower speed for about one minute. Add bakers caramel and mix for one more minute. Stir in the fruit using your hands until well combined.
-
Divide the batter evenly between the two pans and bake until cakes are done on top or a tester inserted into the center comes out clean, about 1 hour and 40 minutes. Remove from oven and let them cool for about 5 to 10 minutes.
-
Unmold the cakes and brush with the remaining rum and wine. Wrap cakes with plastic wrap, and then with aluminum foil. Let the cakes stand at room temperature for at least 3 days before serving or up to three weeks in the fridge before frosting.
Notes
I found caramel bakers in Amazon if you can’t find dulce de quemado Colombiano.
Nutrition
Calories: 1221kcalCarbohydrates: 240gProtein: 25gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 336mgSodium: 314mgPotassium: 1356mgFiber: 12gSugar: 118gVitamin A: 1166IUVitamin C: 5mgCalcium: 262mgIron: 7mg
