Jamaican black cake

Oh, Jamaican Black Cake. Just saying the name brings back a flood of memories, doesn’t it? For me, it’s the scent of Christmas morning, the sound of my grandmother humming in the kitchen, and the sheer joy of tearing into a slice that’s been aged to perfection. It’s more than just a cake; it’s tradition, it’s comfort, and honestly, it’s probably the first thing that comes to mind when anyone mentions Jamaican desserts. Forget your basic chocolate or vanilla – this is in a league of its own. It’s got a depth of flavor that’s hard to describe, a richness that feels luxurious, and a moistness that makes you close your eyes with every bite. If you’ve ever had a really good fruitcake and thought, “I wish this was a bit more… soulful, a bit more complex,” then honey, you’ve found your match. This isn’t your light and fluffy sponge; this is a dense, decadent masterpiece that gets better with time. I’ve been making this recipe for years, tweaking it just so, and it’s the one dessert my family asks for, year after year, without fail. It’s become our signature treat, and I can’t wait to share it with you!

What is Jamaican black cake?

So, what exactly *is* this magical Jamaican black cake? Think of it as the sophisticated older sibling of a fruitcake, but with way more personality and a whole lot less fuss. Its distinctive dark color comes from a special ingredient: browning, which is essentially caramelized sugar. This gives it a unique, slightly bitter-sweet, toffee-like flavor that’s utterly addictive. The base is a rich, dense batter packed with dried fruits – often currants, raisins, and cherries – that have been soaked for days, sometimes weeks, in rum and wine. This soaking process is key; it plumps up the fruit, infuses it with incredible flavor, and ensures the cake stays wonderfully moist. It’s essentially a labor of love, a slow-and-steady kind of bake that rewards you with a truly unforgettable dessert. The name “black cake” really does say it all – it’s dark, it’s rich, and it’s utterly delicious.

How to Make Jamaican Black Cake

Quick Overview

This recipe involves soaking dried fruits in rum and wine for at least a day (though longer is always better!), preparing a rich cake batter, and then baking it low and slow until it’s perfectly done. The real secret is the homemade caramel browning, which gives the cake its signature dark color and complex flavor. It sounds like a lot, but I promise, each step is manageable, and the payoff is absolutely worth it. It’s the kind of recipe that feels like an event, a real baking project that you’ll be proud to share.

Ingredients

For the Soaked Fruits:
2 cups raisins
1 cup currants
1 cup glace cherries, halved or quartered
1 cup dried cranberries (optional, for extra tartness)
1 1/2 cups dark rum (use a good quality one!)
1/2 cup sweet red wine (like port or a dessert wine)
1/4 cup orange juice or pineapple juice
1 teaspoon mixed spice (or a mix of cinnamon, nutmeg, and cloves)
1 teaspoon grated orange zest

For the Browning:
1 cup granulated sugar
1/4 cup water

For the Main Batter:
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
6 large eggs, at room temperature
1 teaspoon Vanilla Extract
1 teaspoon almond extract (optional, but adds a lovely depth)
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup milk, at room temperature

For the Filling (optional but recommended):
1/2 cup finely chopped toasted almonds or walnuts
2 tablespoons of the rum/wine mixture from the soaked fruits

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven ready. Preheat it to 300°F (150°C). This cake bakes low and slow, which is crucial for that dense, moist texture. Now, grab your baking pan. A 9-inch round cake pan or a Bundt pan works beautifully. Grease it really well with butter or cooking spray, and then dust it with a little flour, making sure to get into all the nooks and crannies. You can also line the bottom with parchment paper for extra insurance against sticking. Trust me, you don’t want this beauty sticking!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg. Give it a good stir to make sure everything is evenly distributed. We want all those lovely spices to be present in every bite. Set this aside for now. This step ensures your spices are evenly distributed throughout the batter, leading to a consistent flavor profile.

Step 3: Mix Wet Ingredients

In a large mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This is where you build the foundation of your cake. Gradually beat in the eggs, one at a time, making sure each one is fully incorporated before adding the next. Stir in the vanilla extract and almond extract, if you’re using it. The aroma at this stage is already amazing!

Step 4: Combine

Now, we start bringing it all together. Add about a third of the dry ingredients to the wet ingredients and mix on low speed until just combined. Then, add half of the milk and mix again. Repeat this process, alternating between the dry ingredients and the milk, ending with the dry ingredients. Be careful not to overmix! Overmixing can develop the gluten too much, leading to a tougher cake. Just mix until you don’t see any streaks of flour.

Step 5: Prepare Filling

If you’re adding the optional filling, now’s the time to mix it. In a small bowl, combine the finely chopped toasted almonds (or walnuts) with about 2 tablespoons of the rum-soaked fruit liquid. This little addition adds a delightful crunch and extra moisture. It’s a small step, but it makes a big difference!

Step 6: Layer & Swirl

This is where the magic really happens! You have a few options here. You can gently fold about two-thirds of the soaked fruits into your cake batter. Or, you can pour half the batter into your prepared pan, sprinkle half of the fruit mixture (and nuts, if using) over it, then pour the remaining batter on top, followed by the rest of the fruit. Some people like to swirl it gently with a knife for a beautiful marbled effect. I usually just gently fold the fruits in for a more even distribution.

Step 7: Bake

Pop your beautifully prepared cake into the preheated oven. Bake for about 60 to 90 minutes for a round pan, or longer for a Bundt pan, checking for doneness around the 60-minute mark. A wooden skewer or toothpick inserted into the center should come out clean or with just a few moist crumbs attached. If it’s still wet, give it another 10-15 minutes and check again. Ovens can be so different, so keep an eye on it!

Step 8: Cool & Glaze

Once it’s baked, let the cake cool in the pan for about 15-20 minutes before inverting it onto a wire rack to cool completely. This is crucial. Don’t rush this step! Once it’s completely cool, you can brush it with a little more rum or a simple glaze made from powdered sugar and a splash of rum. I usually let it sit for a day or two after baking before glazing, as the flavors really meld then.

Step 9: Slice & Serve

Once the glaze has set (if you’ve used one), it’s time to slice and enjoy! Use a sharp knife to cut neat portions. This cake is dense, so smaller slices are often all you need. Serve it at room temperature. The aroma alone will have everyone gathering around!

What to Serve It With

This Jamaican black cake is a star all on its own, but it plays wonderfully with a few companions, depending on the occasion. For a classic Breakfast, a strong cup of dark roast coffee is an absolute must. The bitterness of the coffee cuts through the richness of the cake perfectly. You can also serve it with a dollop of thick Greek yogurt for a creamy contrast. For a more elegant Brunch, I love serving it with a light, fresh fruit salad – think mango, pineapple, and kiwi. A sparkling wine or a mimosa is a lovely beverage pairing here, adding a festive touch. When serving it as a decadent Dessert, a scoop of vanilla bean Ice Cream or a drizzle of crème anglaise is pure indulgence. A small glass of tawny port or a coffee liqueur also makes a fantastic after-dinner accompaniment. And for those perfect Cozy Snacks, when you just need a little pick-me-up, a warm cup of tea or even a glass of milk is all you need. My family has a tradition of having a small slice on New Year’s Eve to ring in the new year, and it’s always accompanied by a special homemade sorrel drink. It just feels festive and right!

Top Tips for Perfecting Your Jamaican Black Cake

Over the years, I’ve learned a few tricks that really elevate this Jamaican black cake from good to absolutely phenomenal. Let’s dive into some of my tried-and-true advice. For the dried fruits, the longer you soak them, the better. I usually aim for at least 24 hours, but if you can let them sit for a week or even longer in the rum and wine mixture, you’ll be rewarded with an incredible depth of flavor and moisture. Don’t be afraid to use a good quality rum; it really does make a difference. When it comes to the browning, patience is key. Cook the sugar and water slowly, stirring until it reaches a deep, mahogany color. Be careful not to burn it, as it will turn bitter. It should smell like toasted caramel. For the main batter, always make sure your butter and eggs are at room temperature; this helps them emulsify properly, creating a smoother, more stable batter. When you’re mixing the dry and wet ingredients, remember: do not overmix! Overmixing develops gluten, which will make your cake tough. Mix until just combined. If you’re adding nuts to the filling, toasting them first brings out their flavor and adds a lovely crunch. I like to use a mix of raisins, currants, and glace cherries, but feel free to experiment with other dried fruits like prunes or dried apricots, all finely chopped. For baking, the low and slow temperature is non-negotiable. It ensures the cake bakes through without drying out the edges. If you find the top is browning too quickly, you can loosely tent it with foil. And for the glaze, consistency is everything. You want it pourable but not too thin. Start with a small amount of liquid and add more gradually until you reach the desired thickness. Some people prefer just a light rum wash, while others love a full powdered sugar glaze. It’s all about your preference!

Storing and Reheating Tips

One of the best things about Jamaican black cake is that it actually improves with age! So, storing it properly is key to enjoying it at its best. At Room Temperature, a properly cooled and wrapped cake can last for up to 2 weeks. Keep it tightly wrapped in plastic wrap and then place it in an airtight container or cake tin. This helps maintain its moisture and prevent it from drying out. For Refrigerator Storage, you can extend its life even further, up to 3-4 weeks. Again, make sure it’s well-wrapped to prevent it from absorbing any odors from other foods. When you want to serve it from the fridge, I recommend letting it come to room temperature for about 30 minutes to an hour; this really brings out the flavors and softens the texture. If you need to store it for longer periods, Freezer Instructions are your friend. Wrap the cooled cake very tightly in a couple of layers of plastic wrap, then a layer of aluminum foil, and finally place it in a freezer-safe bag or container. It can keep in the freezer for up to 3 months. To thaw, unwrap it and let it come to room temperature. The Glaze Timing Advice is pretty simple: for room temperature or refrigerator storage, glaze the cake once it’s completely cool, usually the day before you plan to serve it to allow the glaze to set. If you’re freezing, it’s often best to freeze the unglazed cake and then glaze it once it has thawed and reached room temperature. This prevents the glaze from cracking or becoming soggy in the freezer.

Frequently Asked Questions

Final Thoughts

So there you have it – my tried-and-true Jamaican black Cake Recipe! I truly believe this is a dessert that everyone should experience. It’s more than just a sweet treat; it’s a piece of culinary history, a hug in cake form, and a guaranteed way to make any occasion feel special. The care and time you put into soaking the fruits and making the browning really pay off in that incredibly complex, satisfying flavor. It’s the kind of cake that sparks conversations and creates lasting memories. If you enjoy this recipe, you might also love exploring other Caribbean-inspired bakes like Gizzada or Grater Cake. They share that same warmth and rich flavor profile. Don’t be intimidated by the steps; each one is quite simple, and the result is simply spectacular. I can’t wait to hear how yours turns out, and I hope it brings as much joy to your table as it does to mine! Happy baking, and enjoy every single delicious bite!

Jamaican Black Cake

A rich, dark, and moist traditional Jamaican fruitcake, perfect for special occasions.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Fruit Mixture

• 500 grams Raisins
• 300 grams Currants
• 200 grams Candied Mixed Peel
• 100 grams Glacé Cherries Halved
• 240 ml Dark Rum
• 120 ml Red Wine
• 60 ml Grenadine

Cake Batter

• 250 grams Butter Unsalted, softened
• 250 grams Brown Sugar
• 4 Eggs Large
• 2.5 ml Almond Extract
• 1.25 ml Vanilla Extract
• 300 grams All-Purpose Flour
• 5 ml Baking Powder
• 2.5 ml Ground Cinnamon
• 1.25 ml Ground Nutmeg
• 1.25 ml Ground Allspice
• 1.25 ml Ground Cloves
• 60 ml Molasses
• 60 ml Caramel Coloring Optional, for deeper color

Instructions

 

Preparation Steps

• In a large bowl, combine all the fruits, candied peel, and glacé cherries. Pour in the dark rum, red wine, and grenadine. Stir well, cover, and let it soak for at least 24 hours (or up to several weeks), stirring occasionally.
• Preheat oven to 160°C (325°F). Grease and flour a 23cm (9-inch) round cake tin or a deep 20cm (8-inch) square tin. Line the bottom with parchment paper.
• In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
  500 grams Raisins
• Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the almond and vanilla extracts.
  500 grams Raisins
• In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, allspice, and cloves.
  500 grams Raisins
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the molasses and caramel coloring (if using).
  500 grams Raisins
• Drain any excess liquid from the fruit mixture. Fold the soaked fruit into the cake batter until evenly distributed.
  500 grams Raisins
• Pour the batter into the prepared cake tin and smooth the top.
• Bake for 1.5 to 2 hours, or until a skewer inserted into the center comes out clean. If the cake browns too quickly, loosely tent it with foil.
• Once baked, let the cake cool in the tin for 15 minutes before inverting it onto a wire rack to cool completely. For extra moisture and flavor, you can prick the warm cake all over with a skewer and brush with a little extra rum.

Notes

This cake improves with age and can be made weeks or even months in advance. Store tightly wrapped in a cool, dark place. Feed with rum weekly for best results.