Jamaican Black Cake, also known as rum cake or fruitcake, is a traditional Caribbean dessert, especially popular during the Christmas season. It's rich, moist, and packed with dried fruits that have been soaked in rum and/or wine, giving it its signature deep, dark color and intense flavor.
Here's a simple guide on how to make Jamaican Black Cake:
Ingredients:
For the fruit soaking:
2 cups mixed dried fruit (raisins, currants, prunes,cherries, etc.)
1/2 cup dark rum
1/2 cup red wine (optional)
1/2 cup port wine (optional)
1 tablespoon browning sauce (for color, optional)
For the cake:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon mixed spice (or allspice)
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 cup unsalted butter (softened)
1 1/2 cups brown sugar (dark or light)
6 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 cup molasses (for extra color and flavor)
1/2 cup fresh orange juice or fruit juice
1/4 cup chopped glacé cherries (optional)
1/4 cup chopped pecans or walnuts (optional)
Zest of one lime or orange (optional)
Instructions:
1. Soak the fruits:
In a large bowl, combine the mixed dried fruits, tropical fruits, rum, wine, and optional browning sauce. Stir well to mix, cover, and let it soak for at least 24-48 hours, ideally up to a week, shaking or stirring the mixture every day.
2. Prepare the cake batter:
Preheat your oven to 300°F (150°C). Grease and line a 9-inch round or square cake pan with parchment paper.
In a medium bowl, sift together the flour, baking powder, cinnamon, mixed spice, nutmeg, and salt. Set aside.
In a separate large bowl, beat the softened butter and brown sugar until creamy and light.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract, almond extract, molasses, and orange juice.
Add the sifted flour mixture gradually, mixing just until incorporated.
3. Add the soaked fruits:
Puree the soaked fruits and their liquid mixture in a blender or food processor until smooth or leave it slightly chunky, depending on your preference.
Fold the fruit puree into the batter along with any additional add-ins (chopped cherries, nuts, zest).
4. Bake:
Pour the batter into the prepared pan and smooth the top.
Bake for 1.5-2 hours, or until a toothpick inserted in the center comes out clean. Check for doneness by gently pressing the center of the cake—if it springs back, it's done.
5. Cool and store:
Allow the cake to cool completely in the pan before removing it. For the best flavor, wrap it in plastic wrap and store in an airtight container for a few days before serving.
For a more intense flavor, some people like to "feed" the cake with more rum or wine after baking, letting it soak in.
Serving:
Jamaican Black Cake is rich and flavorful, usually served in small slices. It's often enjoyed with a cup of tea or during festive gatherings.
Notes:
The longer the fruit soaks in the rum and wine, the richer and deeper the flavor of the cake will be.
If you don’t want to use alcohol, you can soak the fruits in fruit juice or a non-alcoholic alternative.
Jamaican Black Cake is traditionally served for Christmas, but it’s also a popular wedding cake in the Caribbean.
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