caribbean black cake

A delicious boozy cake from the Caribbean. Trust me your guests will get happy eating this one! Please note times does not include soaking the fruit in the rum, allow a couple of days.

Caribbean Black Cake

fruits (raisins, prunes, cherries, apricots)

strong rum

sweet wine (Cherry, grape or plum)

unsalted butter

sugar

eggs

flour

baking powder

browning

molasses

cinnamon

nutmeg

all spice

Lime

almond extract

vanilla extract

confectioners sugar

Maraschino cherries

Chop all the fruit into little chunks, then place in a large bowl.

Pour rum and wine in the bowl of fruit, add enough alcohol to cover the fruit. Cover and leave in a cool place so it soaks up the alcohol. The longer the better.

Pour the soaked fruit together with any remaining juices into a blender and blend until smooth.

Pre-heat the oven to 325°F. Grease and line the cake pan with parchment paper..

Cream together the butter and sugar at high speed until fluffy.

Stir in the eggs, a one at a time, beating the mixture well between each one.

Sift in the flour, baking powder, followed by browning, molasses, into the batter. Then add fruit blend, nutmeg, cinnamon, all spice lime zest, rum, almond and vanilla extract.

Instructions

This rich and moist Jamaican Black Cake is the centerpiece dessert that&#39;s perfect for any holiday or celebration. Black Cake, also known as rum cake, Christmas cake, and wedding cake, depending on when it&#39;s served, is a staple dessert recipe in all of the Caribbean.

Jamaican Black Cake

oz pitted dried prunes (about 1 ¼ cup)

oz raisins (about 1 cup)

oz golden raisins (about 1 cup)

cherries (about 1 cup)

¾ cups sweet red dessert wine (separated)

all-purpose flour

breadcrumbs

Tablespoon baking powder

allspice

salt

½ lb butter (2 sticks, softened)

dark brown sugar

lime juice and lime zest

Fruit bend mixture

Tablespoon browning

Tablespoon burnt sugar

Combine prunes, raisins, golden raisins, dried cherries, and 2 ½ cups of sweet red wine in an airtight container. Cover and let sit for at least 5 days or up to a few months. If storing longer than a few days, you will need to add more wine to the mixture to cover the fruits as the fruit will soak up the wine over time.

When ready to bake, add the mixture to a blender and blend until smooth. Set aside.

Make the fruit blend mixture

Preheat the oven to 250 degrees Fahrenheit (121C) and prepare a 10-inch baking pan by using a pan liner and greasing the sides. Set aside.

Mix the all-purpose flour, plain breadcrumbs, baking powder, cinnamon, nutmeg, allspice, and salt in a bowl and set aside. Cream the butter and dark brown sugar in the bowl of a stand mixer until fluffy, for about 3 minutes on medium speed.

Mix in the eggs, one at a time. Mix in the lime juice and zest, vanilla extract, and almond extract to the butter mixture and mix until combined. Mix in the flour mixture until combined. Fold in the blended fruit mixture, the browning, and burnt sugar until fully combined. Pour the mixture into the prepared baking pan.

Bake in the preheated oven for about 2 and half hours, until a toothpick in the middle comes out clean.

Allow cake to cool in the pan for 20 minutes, then remove and pour ¼ cup of the sweet red wine over the cake. Allow the cake to continue cooling overnight. The cake will continue to soak up the liquid that was poured on top.

Serve and enjoy.

Make the Cake

This recipe is awesome! I made it last year, and I'm making it again this year! It tastes like home.

I love your recipe! I love my black cake to be more on the pudding side and this recipe does exactly that.

Jamaican Black Cake is a rich, dense, boozy Caribbean dessert made of dried fruit soaked in rum, warm spices, and wine. Some call it rum cake, Christmas cake, wedding cake, or birthday cake. Whatever you call it, this black cake recipe is perfect for any holiday, celebration, or special occasion.

Salted Butter (softened

Dark Brown Sugar (packed)

Large Eggs (room temp.)

tbsp Vanilla Extract

tbsp Browning

tbsp Molasses

tbsp Ground Cinnamon

tsp Ground Nutmeg

tsp Ground Allspice

Flour

tsp Baking Powder

Salt

Fruit for Christmas Cake

Red Label Wine and White Overproof Rum (combined

Preheat the oven to 300°F (149°C) and prepare a 9-inch round cake pan by greasing the bottom and sides using butter. Set aside an additional cake pan of water to be placed at the bottom of the oven during the baking process.

Add the butter and dark brown sugar to a large mixing bowl or the bowl of a stand mixer and cream on medium speed until light and fluffy (about 5 to 6 minutes). Set aside.

Add eggs to another large bowl, and beat using a hand mixer or whisk until light yellow in colour and foamy on top (about 3 to 5 minutes). To the egg mixture add the vanilla, browning, molasses, lime juice and gently mix using low speed (about 30 seconds). Then, add cinnamon, nutmeg, allspice, baking powder, salt, and lime zest and gently mix using low speed again (about 30 seconds).

Pour egg mixture into the butter-sugar mixture, and fold well with a wooden spoon until fully mixed (about 3 minutes). Then fold in the pureed fruit mixture, and lastly the flour.

Pour cake mixture into prepared cake pan and place into the oven along with the additional cake pan of water underneath (on the bottom rack) to ensure the cake does not dry out. Bake for approximately 2 hours (baking times will vary), cake is ready when a toothpick comes out clean or almost clean after inserting into the center of the cake.

Once cake done, remove from oven and place cake pan on a cooling rack. Then, pour 1/2 cup of J. Wray &amp; Nephew Red Label wine overtop while hot. Allow to soak into cake. Then when completely cooled, remove cake from pan, slice and enjoy!

Put my own twist on this as I like experimenting with different recipes for this cake, this was great,
Although I still use my mothers recipe which is very similar and I always get people wanting me to bake cake for them and willing to pay once they get that taste 🤩

I made this cake for my boyfriend who is from Jamaica and he really liked it (and he likes nothing!).  He said the density was right (which I’m told is really tough!), although he could definitely taste the molasses and didn’t like that. The extra fruit has been soaking since then and I am going to try another cake for Easter but without the molasses this time. 

Thank you for the recipe!!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1669862237/wltnzlht7jrst9p4nr8d.mp4

Jamaican Black Cake, also know as Jamaican rum cake, wedding cake or Christmas cake is a rich and decadent traditional Caribbean dessert! Dried fruit is soaked in rum for months up to a year then added to this fruit cake with warm spices and wine making it super moist with maximum flavour. This staple Caribbean dessert recipe is enjoyed year round, particularly during holidays like Christmas, weddings, and celebrations!

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Jamaican Black Cake

Top 3 caribbean black cake recipes from across the web

The most viewed caribbean black cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Caribbean Black Cake

Jamaican Black Cake

Jamaican Black Cake

The most viewed caribbean black cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine