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Jamaican Black Cake Recipe: Rich, Moist, and Traditionally Caribbean

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Jamaican Black Cake is a rich, moist, and deeply flavorful Caribbean fruit cake made with rum-soaked fruits, warm spices, dark browning, and molasses. Traditionally enjoyed during Christmas, weddings, and special celebrations, this decadent cake is finished with Red Label wine for an authentic Jamaican flavor.

Ingredients

  • 1/2 cup Salted Butter (softened to room temperature, plus more for greasing the baking pan)
  • 1 cup Dark Brown Sugar (packed)
  • 6 Large Eggs (room temperature)
  • 2 tbsp Vanilla Extract
  • 5 tbsp Browning (or Homemade Browning Sauce)
  • 2 tbsp Molasses
  • 1 tbsp Ground Cinnamon
  • 1 tsp Ground Nutmeg
  • 1/4 tsp Ground Allspice
  • 1 1/2 cups All Purpose Flour (spooned and leveled)
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 2 cups Fruit for Christmas Cake (prepared soaked fruit mixture)
  • 1/4 cup Wray & Nephew White Overproof Rum (for pureeing the fruit)
  • 1/4 cup J. Wray & Nephew Red Label Wine (for pureeing the fruit)
  • Juice from 1/2 Lime
  • Zest from 1/2 Lime
  • 1/2 cup J. Wray & Nephew Red Label Wine (for pouring over the hot cake)
  • Additional Red Label Wine and White Overproof Rum (combined as desired, for spritzing the cake every few days)

Instructions

  1. Preheat the oven to 300°F (149°C). Grease the bottom and sides of a 9-inch round cake pan with butter. Prepare an additional oven-safe pan filled with water to place on the bottom rack of the oven during baking.
  2. Place the prepared Christmas cake fruit mixture into a blender or food processor. Add 1/4 cup White Overproof Rum and 1/4 cup Red Label Wine. Blend until the fruit reaches a thick, smooth consistency. Set aside.
  3. In a large mixing bowl or stand mixer, cream the softened butter and packed dark brown sugar on medium speed for approximately 5 to 6 minutes, until light and fluffy. Set aside.
  4. In a separate large bowl, beat the room-temperature eggs using a hand mixer or whisk for approximately 3 to 5 minutes, until light yellow and foamy.
  5. Add the vanilla extract, browning, molasses, and lime juice to the beaten eggs. Mix gently on low speed for approximately 30 seconds until combined.
  6. Add the ground cinnamon, nutmeg, allspice, baking powder, salt, and lime zest to the egg mixture. Mix again on low speed for approximately 30 seconds.
  7. Pour the seasoned egg mixture into the creamed butter and sugar. Using a wooden spoon, fold everything together for approximately 3 minutes until thoroughly combined.
  8. Gently fold the pureed fruit mixture into the batter until evenly incorporated. Gradually add the all-purpose flour, folding just until combined without overmixing.
  9. Pour the cake batter into the prepared 9-inch round cake pan and spread evenly. Place the pan of water on the bottom oven rack and the cake on the rack above it to help maintain moisture during baking.
  10. Bake for approximately 2 hours, or until a toothpick inserted into the center comes out clean or almost clean. Baking times may vary depending on the oven and cake pan.
  11. Remove the cake from the oven and place the pan on a cooling rack. While the cake is still hot, slowly pour 1/2 cup J. Wray & Nephew Red Label Wine evenly over the top. Allow the wine to soak into the cake.
  12. Let the cake cool completely in the pan before carefully removing it. Slice and serve, or wrap and allow the flavors to mature before enjoying.

Notes

  • For authentic Jamaican Black Cake flavor, use a prepared mixture of dried fruits that have been soaked in rum and wine. Traditional fruit mixtures often contain raisins, prunes, currants, and other dried fruits.
  • Blend the soaked fruits to a thick puree before adding them to the cake batter. A slightly textured puree is also acceptable if preferred.
  • Browning sauce gives Jamaican Black Cake its signature dark color. Homemade browning sauce can be substituted for store-bought browning.
  • Make sure the butter and eggs are at room temperature for easier mixing and a smoother cake batter.
  • Keep an oven-safe pan of water on the bottom rack while baking to help prevent the cake from drying out.
  • Avoid overmixing the batter after adding the flour to maintain a tender, moist texture.
  • Pour the Red Label Wine over the cake immediately after baking so it can absorb the liquid while still hot.
  • For a richer, more mature flavor, lightly spritz the cooled cake with a mixture of Red Label Wine and White Overproof Rum every few days. Avoid oversaturating the cake.
  • Store the cooled cake tightly wrapped in an airtight container in the refrigerator. For longer storage, wrap securely and freeze.
  • This cake is traditionally served during Jamaican Christmas celebrations, weddings, and other special occasions.
  • Nutrition information is estimated per serving and may vary depending on the prepared fruit mixture, alcohol absorption, and additional rum or wine used for feeding the cake.

Nutrition

Find it online: https://yumfamilyrecipes.com/jamaican-black-cake-recipe/