Our Story

Born in Trinidad. Baked in New Jersey.

The Rum Soaked Company was founded by Ezinne (Chimma) Uba, a Trinidadian-American who grew up watching her mother and aunties disappear into the kitchen for days at a time every Christmas season. The mission: black cake.

Caribbean black cake is the most labor-intensive, most beloved, and most misunderstood dessert in the West Indian tradition. It starts months before Christmas, when dried fruits are left to macerate in dark rum and sweet wine until they’re almost unrecognizable. Then comes the baking — dark batter, hand-mixed, slow-baked, and soaked again the moment it comes out of the oven.

Chimma grew up eating it. She never thought she’d be making it — until she did, and everyone who tasted it told her she had no choice.

What We Make

We make one thing, and we make it obsessively well: authentic Caribbean Black Cake, the kind that tastes like home to anyone who grew up in the diaspora, and like a revelation to anyone who didn’t.

Every cake is handmade in small batches in our New Jersey kitchen. Every batch starts with fruit that has been soaking for weeks. Every finished cake gets another soak of premium rum while it’s still warm. We don’t freeze. We don’t cut corners. We bake to order.

Why It Matters

This is heritage food. In Trinidad, Jamaica, Barbados, Guyana, and across the Caribbean diaspora, black cake is the cake you make for weddings. It’s the cake that travels across the ocean in someone’s luggage so that family far from home can have a taste. It’s the cake that shows up in stories your grandparents tell.

We’re here to make sure it doesn’t disappear — and to introduce it to a whole new table.

Where to Find Us

We ship across the continental United States. For wedding and event inquiries, visit our Weddings & Events page.