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.
Laura McCloskey
This is similar to "English Figgy Pudding."
The terms "reactive" and "nonreactive" are referring to the type of metal from which your pot or bowl is made. Aluminum, cast iron, and copper are all "reactive." Stainless steel, ceramic, glass and metal cookware with enamel coating are all "nonreactive."
Carmenza
Thank you very much for the physics explanation. I was wondering the same thing.
Elaine
hi Erica
I just soaked the prunes and raisins for this recipe. When ready to make, do I put in the liquid when processing the fruits or will it be absorbed by then?
Looking forward to tasting this cake!
Thanks
Elaine
Erica Dinho
Don't add the liquid.
BillyBobSuccatron
YOur looking delicious lisa
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nestor
does anybody know where you can buy the cake already made and frosted,,,
nestor
does anybody know where you can buy the cake already made and frostednnestor
VP
Is this safe for kids to eat, due to alcohol? I wanted to make this but was unsure if the kids could eat it because fruits were soaked in RUM and Wine. Do u really taste the alcohol in the cake?
Jill
Can you suggest a substitute for the candied figs?
Liz
Is it possible to substitute the alchohols with a different liquid? And instead of candied prunes, can I use chocolate chunks? I know, I know. It will taste WAY different, and it won't exactly be traditional, but there's never anything wrong with changing a little bit of a recipe, right?
LizzyLovesToBake
I can't wait to try different Colombian recipes. 😛
LizzyLovesToBake
I'm planning on making this for others kids and I, and there's TWO different types of alcoholic drinks I here, and I have no idea where the heck I'm supposed to find rum. Is there any non-alcoholic alternitives? Like coffee, maybe?
Elaine
I have a question. I need to make this cake for an event on Friday. Today is Tuesday, so I have to start. I had no idea that I needed to soak the fruit for 2 WEEKS. Yikes. So I am considering what is best. To make the cake on Wednesday, thereby only giving it two days to sit. Or make it with the fruit having only set a few hours? I did cut it up, and slightly heated the alcohols to help it absorb more of the flavors. I am just wondering which step is most important.
Liz
I think it's probably fine that the flavors aren't super... Ya know... What's the word... Well, you know. But if your ever want to to make this cake again, I suggest that you plan ahead.
Andrea
Hola que es un recipiente no reactivo ?
Adalcy
Yes
Kevin
I'm having trouble finding candied figs, can I use candied dates instead?
Erica Dinho
It's going to taste different.
Sofia
Why do I have to let it stand three days before serving? Can I make it the 24th (christmas) in the morning and have it stand until dinner at night? Thank you!
Adalcy
That is part of the secret. Somethings taste better couple day after you make them. Torta Negra is one of them. Even if you order in a bakery, they ask you to order 3 days before.
Diana
Hi, is the dulce quemado the same as the "burnt sugar colour" listed above?
there is a hispanic store by my home, but I do not think they would call it "dulce quemado". I live in California and Hispanics in this region may call it something different. Any suggestions? Thanks.
Erica Dinho
Dulce quemado is made with panela or piloncillo. I used "burnt sugar", I don't know if the brand you found made the same sugar I used, but you can try it!
Majita
Can I use any regular red wine here? Like a merlot or cabernet? I am trying to use the ones I already have at home, what I usually drink.
Erica Dinho
Red Sweet Wine.