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–+ servings

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
  

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.