Jamaican Black Cake

Jamaican Black Cake, also known as Christmas Cake, is a rich and flavorful dessert that is traditionally enjoyed on special occasions in Jamaica. Made with rum-soaked fruits, aromatic spices, and a dark, moist cake base, this cake is a delightful treat that will impress your friends and family.

5 from 24 votes

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Prep Time 30

Cook Time 2

Soak Fruits 14

Total Time 2 30

Course Dessert

Cuisine Caribbean, Jamaican

Servings

Calories 1244 kcal

Equipment

1 9-inch spring form pan

Ingredients

Fruit Blend

1 cup raisins
1 cup golden raisins
1 cup currants
1 cup cherries
1¼ cup dried prunes
1 cup red wine Taylor port is good
1 cup white rum

Cake

2 sticks Salted Butter softened to room temperature
2 cups Dark Brown Sugar
5-6 Large Eggs room temperature
1 whole Lime Juice freshly squeezed
½ tbsp Lime Zest
½ tbsp Orange Zest
¼ tsp Ground Cloves
1 tbsp Ground Cinnamon
1 tsp Ground Nutmeg
1 tsp Ground Allspice
2 cups of Flour
2 tsp Baking Powder
2 tbsp Vanilla Extract
2 tbsp Molasses
5-6 tbsp Browning
½ tsp Salt
2½ cups fruits pureed until smooth
¼ cup Wray & Nephew White Overproof Rum add to fruits when pureeing
¼ cup J. Wray & Nephew Red Label Wine add to fruits when pureeing

Mixture to Spray or Pour Immediately After Baking and Spritz as Needed

¼ cup J. Wray & Nephew Red Label Wine and White Overproof Rum spritz cake every 4-5 days

Instructions

Soak the dried fruits: In a bowl, combine the mixed dried fruits with the dark rum. Cover the bowl and let the fruits soak for at least 24 hours or up to a year for richer flavor.
Prepare the cake batter: Preheat your oven to 300°F (149°C). In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add the eggs, lime zest, and orange zest one at a time, beating well after each addition.
Sift the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, ground cloves, and salt. Sift the dry ingredients into the butter-sugar mixture and mix until well combined.
Add the soaked fruits: Blend the soaked fruits until smooth. Fold the fruits into the cake batter until evenly distributed.
Incorporate the rum and molasses: Gradually add the reserved rum from the soaked fruits and the molasses to the batter. Mix well to ensure everything is fully incorporated. If desired, add browning sauce for a deeper color.
Bake the cake: Grease a round cake pan and you can line it with parchment paper but not necessary. Pour the cake batter into the prepared pan, smoothing the top with a spatula. Bake for approximately 1.5 to 2 hours, or until a toothpick inserted into the center comes out clean.
Cool and serve: Pour 1/4 cup of J. Wray & Nephew Red Label wine overtop while hot and let it soak into the cake. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, serve slices of this delicious Jamaican Black Cake and enjoy!

Video

Nutrition

Calories: 1244kcalCarbohydrates: 208gProtein: 4gFat: 47gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 2gCholesterol: 122mgSodium: 357mgPotassium: 1122mgFiber: 8gSugar: 162gVitamin A: 1895IUVitamin C: 10mgCalcium: 312mgIron: 4mg

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