Go Back Email Link
–+ servings
A round, dense Jamaican Black Cake with a single slice cut out sits on a white plate atop a wooden surface. The cake appears moist with a slightly glossy, textured surface.
Print
No ratings yet

Jamaican Black Cake

Jamaican Black Cake, also called Christmas cake or rum cake, is the centerpiece dessert for the holidays or any special occasion.
Prep Time20 minutes
Active Time2 hours 30 minutes
Soaking fruits7 days
Total Time7 days 2 hours 50 minutes
Course: Dessert
Cuisine: Carribean, Jamaican
Keyword: Jamaican Black Cake
Yield: 12 people
Calories: 415kcal
Author: Author: Maddy & JD - Them Bites

Materials

Fruit Blend

  • 8 oz dried prunes
  • 5 oz golden raisins
  • 5 oz raisins
  • 5 oz dried cherries
  • 2½ cups sweet red wine plus more for later
  • ¼ cup white rum save for later

Cake

  • 1 cup flour
  • 1 cup plain breadcrumbs
  • 1 tbsp baking powder
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • ¼ tsp allspice
  • ¼ tsp salt
  • 2 sticks unsalted butter softened
  • 1¼ cups dark brown sugar
  • 5 eggs
  • 1 tbsp lime and lemon zest
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • fruit blend mixture
  • 2 tbsp browning
  • 2 tbsp burnt sugar

Instructions

For the Fruit Blend

  • Combine all of the dried fruits into an airtight container. Add the red wine and stir to combine. Cover and let sit at room temperature for at least 1 week. (The longer it sits the better, so letting this sit for months is encouraged. Just occasionally check it and add a little more wine to keep it barely covered).
  • When ready to bake, add the mixture to a blender with the rum and blend until smooth.

For the Cake

  • Preheat oven to 250℉ and line a 10 inch cake tin with parchment paper.
  • Mix the flour, breadcrumbs, baking powder, spices, and salt in a large bowl. In another bowl, cream the butter and dark brown sugar until fluffy, about 3 minutes.
  • Mix in eggs, one at a time. Then add zest, vanilla, and almond extract into the butter mixture until combined. Mix in the flour mixture and fold in the blended fruit, browning, and burnt sugar until fully combined. Pour the mixture into the cake pan.
  • Bake for 2½ hours, or until a toothpick comes out clean.
  • Allow cake to cool for 20 minutes, remove from pan, and pour ¼ cup sweet red wine over top. Allow the cake to cool overnight, soaking up the wine. Serve and enjoy.

Video

Nutrition

Calories: 415kcal | Carbohydrates: 61g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 176mg | Potassium: 255mg | Fiber: 5g | Sugar: 36g | Vitamin A: 894IU | Vitamin C: 1mg | Calcium: 138mg | Iron: 2mg