A rich, dense, and deeply flavorful fruitcake soaked in rum and wine, traditionally enjoyed during Christmas and special celebrations in Jamaica.
Origin Jamaican Black Cake
Jamaican Black Cake has roots in British fruitcake traditions, but with a Caribbean twist — soaked in a mixture of dark rum and red wine, giving it its signature dark color and intense flavor.
What I Love About This Recipe
The combination of dried fruits soaked for weeks in alcohol creates a moist, intensely aromatic cake. The warm spices add depth, making every bite festive and comforting.
Also Read : French Toast
Jamaican Black Cake
4
servings30
minutes40
minutes350
kcalIngredients
2 cups mixed dried fruits (raisins, currants, prunes, cherries), soaked in rum and wine for at least 2 weeks
1 cup unsalted butter, softened
1 ½ cups brown sugar
4 large eggs
1 ½ cups all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground allspice
Zest of 1 lemon
¼ cup dark rum (plus more for soaking)
¼ cup red wine
Directions
- Preheat oven to 275°F (135°C). Grease and line a 9-inch round cake pan.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift together flour, baking powder, and spices; gradually fold into the wet mixture.
- Stir in soaked fruits (with any leftover liquid), lemon zest, rum, and wine until combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 2 to 2.5 hours, or until a skewer inserted comes out clean.
- Let cool completely before removing from pan. Wrap tightly and store for several weeks to let flavors mature.
Notes
- Soak fruits in a mixture of dark rum and red wine at least 2 weeks before baking for best flavor.
- Traditionally, the cake is made months ahead to allow flavors to deepen.
- Brush the cake with rum periodically during storage to keep it moist.