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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.
Once you learn how to make this traditional Jamaican dessert, you have to try my other black cake recipes. I have an Alcohol Free Black Cake, Vegan Black Cake, and even a recipe for Black Cake with Royal Icing (AKA Wedding Cake). Also, be sure to check out my guide for How to Soak Fruit for Christmas Cake to get started on this classic Jamaican treat!
Table of Contents
- The BEST Jamaican Black Cake
- Here’s Why You’ll Love this Recipe
- What is Black Cake?
- What is the significance of the black cake?
- Ingredients
- How to Make Jamaican Black Cake
- Recipe Notes and Tips for Success
- How to Store Jamaican Black Cake
- Frequently Asked Questions (FAQs)
- More Jamaican Dessert Recipes
- Jamaican Black Cake Recipe
The BEST Jamaican Black Cake
Thanks to the Hulu show Black Cake, our beloved Jamaican dessert is getting much deserved shine. But in Jamaica, we’ve always known it’s not a celebration without rum cake!
You may have tried traditional fruit cake but not with this tasty Caribbean twist! To the unfamiliar eye, this looks like a chocolate cake but the flavour is far more complex. It has a sweet robust taste with hints of rum, sugar, spice, and plenty of fruit.
Although the ingredients used to make this rum cake recipe are important, the technique is key. It’s not simply adding the dry ingredients to the wet. I tested this Jamaican black cake recipe multiple times in order to confidently say that this is the best rum cake recipe ever!
Here’s Why You’ll Love this Recipe
- Great for Special Occasions: Whether it’s Christmas Eve or New Year’s Day, this cake makes for a stunning centrepiece on your holiday table. It’s large and meant for sharing! It’s tradition to have this cake cut into little small pieces at weddings (coated in icing) or passed out in cake boxes for guests to take home after birthday parties.
- Perfectly Moist: There’s no need to worry about a dry fruit cake because the rum-infused fruit is pureed until it’s a thick and smooth consistency. Then it’s added to the batter for a deliciously moist black cake.
- As Authentic As It Gets: Some may like their rum cake on the cake-ier side but that’s not true to authentic Jamaican black cake. This cake is fruity, boozy, and moist enough to melt in your mouth.
What is Black Cake?
Black cake is a dessert made across the Caribbean, in countries like Guyana, Trinidad and Tobago, and of course, Jamaica. Every West Indian culture has its own recipe but at its core, black cake is made with dried fruits soaked in rum and wine, blended into a rich, spiced batter. After it is baked, you can continue to soak it with alcohol for added flavour and extended shelf life.
What is the significance of the black cake?
Jamaican black cake is a special dessert because it involves an extensive process that can take weeks to months to prepare. That is why it is usually reserved for holidays and celebrations.
Ingredients
- Salted Butter: I soften to room temperature for easier mixing. This is used in the batter and to grease the baking pan.
- Dark Brown Sugar: This adds moisture and sweetness. Make sure it is packed.
- Eggs: Use this binding ingredient at room temperature for the best results.
- Vanilla Extract: It adds delicious vanilla-y flavour.
- Browning: This is responsible for that alluring dark hue. Check out this Homemade Browning Sauce for details.
- Molasses: This sweetens the cake batter and helps to darken the cake.
- Ground Cinnamon, Ground Nutmeg and Ground Allspice: These ground spices are the base of your flavour.
- All Purpose Flour: Make sure it is spooned and leveled for accurate measuring.
- Baking Powder: Provides lift and structure to this tall cake.
- Salt: To balance the flavours.
- Fruit for Christmas Cake: Soaking dried fruit rehydrates it, which contributes to a moist and flavourful cake. This process also enhances the natural flavors and adds richness and texture, making it an essential step in preparing the cake. You can add it whole or blended. I prefer to puree until smooth for an evenly moist and textured black cake.
- Wray & Nephew White Overproof Rum: This is an extremely strong rum, but a Jamaican staple and classic. Add it while pureeing.
- J. Wray & Nephew Red Label Wine: to be added to fruit when pureeing as well as to keep the cake moist after baking. Alternatively, you can use a sweet red dessert wine. This has notes of candied berries, marzipan, raisins and nutmeg and even hints of dark chocolate.
- Lime: Use for juice and zest.
How to Make Jamaican Black Cake
Step One: Prep Cake Pans and Preheat Oven
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.
Step Two: Cream the Butter and Sugar
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 3 to 5 minutes). Set aside.
Step Three: Egg Mixture
Add eggs two at a time to another large bowl, and beat using a hand mixer or whisk until light yellow in colour and foamy on top (about 5 minutes). To the egg mixture add the vanilla, browning, molasses 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).
Step Four: Mix Ingredients
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.
Step Five: Bake
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.
Step Six: Soak the Cake
Once the Jamaican rum cake is done, remove it from the oven. Then place the cake pan on a cooling rack. Then, pour 1/2 cup of J. Wray & Nephew Red Label wine overtop while hot. Allow to soak into cake. Then when completely cooled, remove cake from pan, slice and enjoy!
Recipe Notes and Tips for Success
- Use room temperature ingredients. Bring eggs and butter to room temperature about an hour before baking for better mixing and consistency.
- Blend the fruit and spirits. This is how I get a smooth texture, and avoid large fruit pieces in the cake.
- The pureed fruit should have a paste-like consistency. You’ll know the cake batter is ready for baking when a wooden spoon inserted in the middle falls slowly.
- For added moisture, place a cake pan filled with water on the oven’s bottom shelf during baking.
- This recipe yields one 9-inch cake. Double the ingredients for two cakes or halve them for a smaller 6-inch cake.
- To enhance the flavour and texture of your Jamaican black cake, add more wine or rum as needed. Let the cake sit for a week before serving to deepen the flavours. If you prefer a cakier texture, add 1/2 cup breadcrumbs and 1 cup flour.
How to Store Jamaican Black Cake
Make Ahead: Jamaican rum cake is the perfect make-ahead dessert, in fact, it is highly recommended. This cake just gets better with time! See below for instructions regarding how to store the cake at room temperature, in the fridge, and in the freezer.
Room Temperature: Store leftover rum cake in an airtight container or tightly wrapped in a combination of parchment paper and aluminum foil, or just foil. Place it in a cool place, out of the sun for up to a few weeks or longer depending on how well it is preserved.
Refrigerated: If you plan to consume the cake at a much later date, considering storing in an airtight container or tightly wrapped in a combination of parchment paper and aluminum foil, or just foil in the refrigerator.
Frozen: Wrap a rum-soaked cheesecloth around the cake, followed by a combination of plastic wrap first, followed by aluminum foil. Be sure not to wrap it directly in foil because it will spoil. Freeze the rum cake for up to 6 months or longer, refreshing every 2-4 weeks with a spray bottle reserved for spritzing wine, rum, or a combination of the two.
When you want to enjoy it, let it thaw at room temperature and spray with the alcohol mixture to refresh the flavours.
Frequently Asked Questions (FAQs)
Yes. Jamaican rum cake has a mix of Wray & Nephew White Overproof Rum as well as J. Wray & Nephew Red Label Wine.
Having one slice of rum cake will not make you drunk. However, it is possible to get a buzz but you would have to eat a significant amount of cake in order for that to happen.
Bake the cake at least 3-5 days or longer before serving for optimal taste and flavour.
The best rum for soaking fruit is dark or white rum in combination with sweet fruit or dessert wine. Traditionally, Wray & Nephew White Overproof Rum and Red Label Wine are used for Jamaican Christmas cake.
You can start soaking your fruit in Jamaican rum months or even years in advance, but at a minimum, soak it for at least 7 days before using it in Jamaican black cake. The longer the fruit soaks, the better it matures, with the alcohol preserving it. Be sure to seal the fruit in an airtight container and add more alcohol as needed over time.
The quick soak method involves boiling 6 cups of water with 1 cup each of raisins, cranberries, mixed peel, deluxe fruit mix, and halved prunes. After bringing the mixture to a rapid boil, reduce the heat and simmer for 1 to 1.5 hours until the fruit is plump and the liquid has reduced. Once cooled, add equal parts rum and wine to cover the fruit, let it soak for 24 hours, and then use the fruit in your cake recipe.
More Jamaican Dessert Recipes
- Bulla Cake
- Jamaican Toto Cake (Coconut Cake)
- Grater Cake
- Jamaican Coconut Drops
- Jamaican Sweet Potato Pudding
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Jamaican Black Cake
Equipment
- 9-inch Round Cake Pan plus an additional baking pan to hold water
- Stand Mixer or Hand Mixer to cream the butter and sugar
- Wooden Spoon for folding in ingredients
- Large Mixing Bowl to mix egg mixture
- Measuring Cups liquid and dry, to accurately measure ingredients
- Measuring Spoons to accurately measure ingredients
- Rubber Spatula/Scraper for scraping out the cake mixture from bowl
- Whisk optional, needed if no hand mixer
Ingredients
- 1/2 cup Salted Butter, softened to room temp. plus more for greasing baking pan
- 1 cup Dark Brown Sugar, packed
- 6 Large Eggs, room temp.
- 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 cup All Purpose Flour, spooned and leveled
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 2 cups Fruit for Christmas Cake, pureed until smooth, with the rum and wine listed below. OR use the quick soak method for preparing fruit. See notes.
- 1/4 cup Wray & Nephew White Overproof Rum, to be added to fruit when pureeing
- 1/4 cup J. Wray & Nephew Red Label Wine, to be added to fruit when pureeing
- Juice from 1/2 Lime
- Zest from 1/2 Lime
For After Baking
- 1/2 cup J. Wray & Nephew Red Label Wine, to pour overtop cake as soon as it comes out the oven.
- Red Label Wine and White Overproof Rum, combined as desired, to spritz cake every few days.
Instructions
- 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 & Nephew Red Label wine overtop while hot. Allow to soak into cake. Then when completely cooled, remove cake from pan, slice and enjoy!
I was so excited to see this authentic Jamaican black cake come across my timeline. I tried it and, sure enough, it was everything I remember and more. Definitely going to be making this for Christmas this year.
So glad to hear this Marta!! It’s definitely rum cake season, so enjoy!!
People this is actually a Caribbean traditional Christmas cake.
Hi Sandy! I love this feedback! Thank you for letting the peoples know!! Hahah! Have a happy holiday season!!
Delicious and authentic Jamaican black cake. Now I have a use for my Jamaican Rum.
Yess!! Put that Jamaican rum to good use!! So glad you enjoyed!!
This is as authentic as it gets! Definitely a must try recipe if you’re looking to make Jamaican black cake. It must be something about this technique of combining the ingredients because it had the perfect texture and flavour. THANK YOU.
This is amazing to hear!! Thanks so much for this feedback Rosetta! I hope you continue to enjoy, in years to come!! Thanks again!
I would love a recipe for the icing on the cake the flavor of the icing is the best part for me as a kid I would sneak some and put it on bread & water crackers whenever my mother made cakes. Oh how I miss her? never got any of her recipes.
Hi Dana! Oh how much joy it brought me reading this. Mothers are so special, and I love the memories you have with yours! I am literally working on the icing recipe as we speak – it should be posted by next week!
Please when can we get an icing recipe?
I’m working on it…fingers crossed in the next few weeks! It’s an EASY but complicated recipe lol!
I haven’t had a rum cake in 15 years! It’s great!
Awesome!! So happy to hear this!!
The combination of nutmeg, allspice and cinnamon made this cake an absolute winner! Definitely reminded me of Nana – such a wonderful recipe.
Thanks for sharing this wonderful recipe cake looks delious an moist.
I have a question is there a subsitute for the rum i would like to try ur recipe but dont want alot of alcohol in it
You’re so welcome, I know you will enjoy it! You can omit the rum completely and just use the red label wine (or wine/ alcoholic wine of choice).
Thanks alot taneisha so i would just use 1/2 cup red label to blend fruits
Exactly! Also, because you don’t want it with too much alcohol, just wrap up your cake tight and nice after it cools to keep all the moisture in until ready to serve – and then add/spray little of the wine as needed. Let me know how it goes or if you have any other questions!
I’ve been following along with your tips from Instagram and am really proud of the black cake I made this year. Thank you for your guidance! I can’t wait to make another for Christmas Eve.
I soaked my fruit for a week and was so excited to make this. It did not disappoint! I remember having this cake at my mom’s best friend’s house when I was little and this was exactly like how I remembered it. As soon as I tasted it, I started soaking more fruit so I can make it again for Christmas!
Hi taneisha do i have to use molasses an what temperature should i use if am using the disposable aluminum foil cake tin in 9″
Hi Nadia! You don’t have to use the molasses and you can still bake it at the same temperature. Happy Baking!
Hi I want to make 3 8 inch so do i double the recipe and split would this be okay
Thank you ?
Hi Cherisse! Leave the recipe as is and use the 8-inch cake pan, it will be perfect!!
Can I have the recipe in grams?
Can I have the recipe in grams
Hi Otilia! There’s a button at the top of the recipe card right under “INGREDIENTS” where you can switch the settings from US Customary to Metric (grams/litres).
When you switch to metric it says a whopping 753g of fruit for Christmas cake but under us customary it says only 2 cups. Please give some clarity in the metric system if you can.
Many thanks
Hi Jessica, I believe the metric calculation is correct, however if not I will update you and the recipe!
Hi Taneisha…I was watching your video and reading your instructions…it looks like u added your baking powder to the egg mixture? It that what u did? Let me know pls…thank you.
Hi Paulet, yes that’s correct!
Its munchie again do i have to use the molasses
Hi munchie! You don’t have to use it. You can definitely leave it out. But if you do use it you won’t distinctly taste it.
I’m excited to try this recipe this week. I don’t have red label wine where I live . Can I use port wine or sherry? Or any other suggestions ?
Hi Jo! Yes – those are the perfect substitutes! Happy Baking!!
Luks amazing just loning to make thanks?
Thanks so much! I’m glad you found this recipe to try!! Enjoy!!
Hi Taneisha
Gm…I am going to try your recipe…I have a question pls…do u sift your flour before measuring…or u measure then sift…my reason for asking I saw so many Jamaican Christmas cake recipes and they will tell u 3 cups of flour…but it looks like way more than 3 cups… cuz,, if u measure the flour b4 sifting it will be more than if u sift then measure…so bcoz of that us watching don’t get the same texture as the person that post the recipe…Let me know pls…thanks a million and may God continue to bless you with long life and good health.
Hi Paulet! Thank you for your question – no I do not sift the flour into the mixture. I just scoop the flour using my measuring cup (shake off the excess) and add. I hope this helps! I know the cake will turn out and you will enjoy!! & thank you so much, same to you my sister – long life, good health and many blessings!
Hi Taneisha,
Can I just double the recipe for two 8-inch cakes?
Hello! You absolutely can, that’s perfect!
Hi Taneisha…thank you for responding so quickly…bcuz I wanted so much to try this cake today..I just want to make sure I understand…you didn’t sift your flour and u didn’t measure the flour by fluffing with a spoon and measuring it? Ifor us non-professional bakers how r we sure that the 11/2 cup of flour is exactly that amount? I just want to make sure that it’s correct… I have had problems in the past…and another question pls…can I reduce the sugar and if so by how much pls…my reason is my husband doesn’t like cake too sweet and the fruits are already sweet with the wine…if I can how much can I reduce it by….thanks a lot in advance…blessings always my sister.
One more question… would you say this cake has a more pudding texture or a more cake texture?
No problem – it’s more on the pudding side but still a cake…it’s like if pudding and cake had a baby!
Hi! I’m so glad I found your recipe and can’t wait to use it. I already have my fruits soaking but I just wanted know, the temp in Celsius is that for fan assisted ovens as well. For fan the temp is normally lower, but would that temp work as is?
Hi shelly! I have used varying types of ovens for this recipe, and the only thing that varies is the baking time slightly. So you should be fine with the suggested temp. Also, if your cake is not baked through and you feel it is getting “burnt” on top, you can cover with tin foil to avoid burning. Enjoy!
Hey Taneisha-
Super excited that I found your recipe. I have been soaking fruit since June and have been looking for a real Black Cake recipe. A quick question for you. What exactly is browning? Did I miss the description/recipe somewhere?
mike…..
Hi Mike! That’s AWESOME! You’re already set for a delicious cake!! Browning is simply charred brown sugar. It’s made by adding brown sugar to a hot sauce pan, and cooking until caramelized or browned – it’s what gives black cake its deep rich dark colour. The brand I prefer is GRACE, however you can use other brands as well. Hope you have an fantastic holiday season, and let me know if you have any other questions!
Im going to try this for the first time this year and was wondering the same thing. She includes a simple recipe for it under ”browning sauce” which is great because I couldn’t find it anywhere.
Gm am going to use your recipe but i would like to ask if i have to use salted butter
Good morning Nadia! No, you don’t have to use salted butter. Happy Baking!!
I used this recipe and it was really good and authentic. From this exact recipe I was able to make two 6 six inch and 1 four inch. It was delicious, the only thing was mine came out a with a bitter aftertaste. Maybe too much browning. Though I was very exact with the recipe. I will remake with a little less browning to test the outcome.
I’m so happy the cake came out really good and authentic – definitely what I wanted to achieve with this recipe! But, YES if there’s a bitter aftertaste it’s because of the browning – depending on the brand you will need less/more…there’s a very fine line between getting the perfect colour without having a bitter after taste! Which brand did you use by chance? Thanks so much for the feedback as well!!
Hi Taneisha,
I used the Grace brand, I am making another batch today using less browsing and I’ll let you know the outcome. This recipe is amazing though, so I have no doubt this time might be even better!
Ven
Final results for the Grace brand of browning with 4 Tbsp instead of 5 was fantastic! Great flavor, nice dark color and even better to bitter aftertaste. This recipe might just be the best and most authentic I’ve tried. This will be my go-to. Thank you!!
Yesss! I need to hire you as a professional taste tester!! Thanks so much for the feedback, I know others will be happy to know this as well! Also, you’re so very welcome!!
Hi Ven!! Awesome – yes, please let me know the outcome! I tested with 2, 3 and 5 tbsp Grace browning – 4/5tbsp is the sweet spot…5 is for that deep rich authentic colour…but again – also depends on the brand! Can’t wait to hear back!
I just finished my batter and my husband asked why doe it have a bitter after taste. If you are using the Grace brand browning Definitely use less than the recommended amount. I wish I had read this before preparing my cake.
Easy and best recipe I’ve seen so far. Tastiest results
Yayy!! I love this feedback!! Thanks so much Tanisha (we share the same name!)!! Happy holidays lovely!
Hello, I don’t to have fruits can I just leave them out but still use the same amounts of alcohol? I definitely want alcohol in it! 🙂
Hmm…I’m stumped on this question unfortunately! I’m not sure how it would turn out as the fruit add body to the cake. You would definitely need to add more flour and adjust the quantities of the other ingredients. Something I would have to test out before giving a concrete response!
Also, I’ve seen another comment about bitter aftertaste with the browning. I’m going to use sarsons brand any advice as to how much to change, if need be?
I haven’t used this brand before, however the browning is mainly for colour… so my suggestion is to use as much as you need to get the colour you desire – between 3 and 5 tbsp should do!
I will try this recipe….however, can I add breadcrumbs. I see other recipes with breadcrumbs?
Hi Andrea! Yes, you can use breadcrumbs (1 cup flour, 1/2 cup breadcrumbs)…this will give you a cakier texture – still delicious, its all up to preference!
This was the best recipe I found. I’ve been searching for a recipe that tasted like my mother’s and one I could follow as I’m not a baker. I am so pleased with how this cake turned out. It was literal perfection. Thank you. If I could, I’d give you 10 stars. ?
Oh Venice, this put a big smile on my face!! Black cake is one of those things were you either get it right or wrong…and when it’s right, nothing beats that!! So happy you enjoyed!!
Hi! What type of molasses did you use for this recipe?
Many thanks
Hi! I used Crosby’s 100 % Natural Fancy Molasses, which is also a “dark molasses” – there’s no particular preference on brand.
Amazing! I have been searching for an authentic recipe for a few years now. This one is sooooooo good. It has the right balance of alcohol, not like other black cakes that burn your throat after. I love this! Keep up the good work.
Love love love this feedback! So happy to hear you enjoy and that it’s as authentic as authentic gets hahah! Love that! Thanks so much!!
Absolutely perfect recipe! I’m a professional baker and had client looking for authentic Jamaican Rum Cake, well this recipe nailed it. She was so happy with the moisture, texture and quality. This is truly authentic recipe. Thank you for sharing!
Hi Chef Pavla, this is absolutely amazing feedback and I’m so happy you took the time to leave this review! Thank you so much, I’m so glad you and your client were happy!!
Hi, I’m looking to quadruple the recipe for a wedding cake. Do you think it’ll need more time in the oven? Can’t wait to bake this cake!
Hi Cherrelle! Amazing – I’m positive everyone will enjoy! If you’re planning to use the same sized pan it shouldn’t need any more/less time however if you’re making a slab of cake, yes it may need more time… check it after the time listed in the recipe and then again after every 10/15 minutes by inserting a toothpick or paring knife into the center of the cake to see if the crumb has set! Don’t forget to add a secondary pan of water to keep things moist during the baking process!
this recipe is very accurate ,over the years trying to make Christmas your recipe is soooo good. Thank you
Yesssss!! This is awesome – I know the struggle to make black cake and get it RIGHT. This is a very tried and tested (and tested again) recipe so I’m happy you enjoyed!
Hi there I was wondering if I could make cupcakes with this recipe and just alter the cooking time ?
Hi Sarah! I believe it can work, although I have never tried. I would adjust the baking time, as you mentioned and perhaps test out one cupcake first – it shouldn’t need much time to fully bake.
Hello, this recipe looks great and would love to try it. But I was wondering if I could add almond extract, and if so how much? Thanks!
Thanks so much! You absolutely can add almond extract, I wouldn’t do anything more than a teaspoon!
Hello again. Can you please point me to where the icing recipe is? I was not able to locate it on the website. Thanks
Hi Sash! Unfortunately the recipe is not yet posted – but it will certainly be posted shortly just in time for the fall/winter/christmas season!! Hang tight!
We are reading Black Cake for book club and so I am making the cake to share. What blend of fruits do you use? I bought dried cherries but it seems like others use glace cherries? Also, I read one that used cherry brandy, is that recommended or do you prefer port?
Hi Kelly! That’s awesome! As it relates to the fruits used, check out my blog post on “How to Soak Fruit for Christmas Cake” (use the search bar to find it on the site). For the alcohol I use Wray & Nephew White Overproof Rum as well as J. Wray & Nephew Red Label Wine!
When you take the cake out the oven can you add rum as well as wine? If so, how much and if not, why?
Hello, absolutely. When it comes out I just brush a little rum or wine on top (when its still hot) and then let it cool! Enjoy!!
Hello. I want make this recipe for christmas. I started the fruit soaking in alcohol,sitting in fridge. With recipe for fruit,i have 3 – 1L jars 3/4 full of fruit & alcohol. When time to puree this up, the cake recipe call for 2 cups of puree. How many cakes can be made with this amount of fruit? I am thinking there will be enough for atleast 2 or 3 cakes. Thanks in advance for any input or reply.
Hi Joe! The number of cakes depends on the size of the cake pan. For the recipe, if you follow as instructed it will make 1 x 9-inch cake. If you want to make smaller cakes, you could also do that but he 2cups of pureed fruit is for 1×9-inch cake. With the fruits you are soaking it could possibly make around 3 not too sure.
So is it 2 cups of fruit BEFORE adding alcohol to make purée or 2 cups of puréed fruit after adding alcohol and puréing?
2 cups pureed fruit, and add the alcohol to the whole fruit to assist in the blending process.
Sorry just reread and confirmed that it’s 2 cups and add alcohol to purée!
😝
That’s right, you got it Jessica! 🙂
LOVE THIS RECIPE!!!! It got my grandma’s stamp of approval ◡̈
Was wondering if you have an icing recipe? I personally love a icing or some sweet decoration to compliment this decadent dessert. If so I would love to like to it.
Thanks in advance x
Woohoo! I’m so happy to hear that!! Yayyy!! & I am still trying to perfect it, so I should have it posted soon!! Thanks so much again Aprille!
Could you use this recipe to make cupcakes?
Hello! Yes you can, however the baking time will greatly be reduced. So just test them with a toothpick inserted into the middle of the cupcake – if it comes out clean you’re set!
I can’t find the recipe it look so good I wanted to make it but I did not see the recipe
Hi Robert, the recipe is located in the recipe card (situated just above where you wrote this comment). Here you will find the ingredients, measurements, and instructions. If you need help, let me know and I can send you a screen recording of how to navigate the page… but once you scroll down near the end you will find it! enjoy!
Hi Taneisha!
I had a taste of this type of cake yesterday (as a birthday cake) and I was transported to my nanny and grandads house as a kid! I remember spotting the large container of fruit in alcohol!
I want to make it this year as a Christmas cake and I will cover it with marzipan and royal icing.
Can I just check on the texture? When you say to add Breadcrumbs and flour, do you mean fresh Breadcrumbs or dried? Could I just add extra flour? I think a more cakey texture would work best for the covering.
I’m also interested in the icing recipe I know you’re working on!
Hi Cat! Thank you so much for your note – I’m glad the cake was able to bring back these sweet memories too! Also, for the breadcrumbs… you can add 1 cup flour and 1/2 cup breadcrumbs for a more cakier texture. Check out these vegan black I used both flour and breadcrumbs through the pictures you can see how the texture will be – keep in mine its vegan so no eggs but the texture is quite similar. here is the link: https://seasonedskilletblog.com/vegan-jamaican-black-cake-recipe-eggless/
Would you suggest, pureeing the fruits and let it soak it the rum and red label and the use to make the cake?
Hello, no. Soak the fruits in the rum and wine in their whole state – the whole cherries, cranberries, prunes etc. then when ready to bake puree and add to the cake mixture. I have a instructions on my blog post: https://seasonedskilletblog.com/how-to-soak-fruit-for-christmas-cake/
Amazing recipe ! How long does the cake last and should it be stored in a cool, dry place or in the refrigerator ? Thank You !
Hi Nicola, the longevity of Jamaican Black Cake largely depends on how it’s stored and treated. The presence of alcohol acts as a preservative, allowing the cake to have an extended shelf life.A well-soaked Jamaican Black Cake, properly stored, can last for several months. Always use your judgment and check the cake for any signs of spoilage, especially if it has been stored for an extended period. The alcohol content and dense nature of Jamaican Black Cake contribute to its ability to last longer than some other cakes, but proper storage practices are crucial for maintaining its quality – storage suggestions are listed above in the blog post 🙂
I’m from St. Lucia and this is my first time making my own, as my mom would usually be the one baking fruit cake for the Christmas season, so I searched for a recipe and decided to try yours.
To avoid any bias, the first cake I baked, I gifted it to my cousin and asked for honest feedback, because she is a fruit cake connoisseu. 😆. Well, she gave me 5 stars and everyone else who tasted it after that.
THANK YOU for this amazing recipe and now making me a pro.
Hi Gemma! St. Lucia is such a beautiful island, I’ve visited before and plan to do so again this year! I’m so pleased so hear you and your family enjoyed the cake!! You are definitely a pro now!! You go Gemma!!
I tried it and it was awesome!
I was hesitant as the batter looked runny so I added the breadcrumbs option. The flavour is still on point but should now too dense.
Follow the instructions as is! I’m no baker and I’m still proud of how this Jamaican Classic came out. Thank you!
So happy to hear this!!
Thank you for the recipe. I’m making this today.
I want to gain clarity on the bread crumbs since I’d like a more cake-like texture. I’m making two cakes, so would the total breadcrumbs/flour amounts be 1 cup breadcrumbs and 5 cups flour.
Hi Jacqueline! If you prefer a cakier texture, you can use 1 cup breadcrumbs & 2 cups flour (this is if you are doubling the recipe). Also, when mixing your sugar and butter, cream until fluffy. Enjoy!! It will be amazing!
Made and turned out great doubled the recipe for 3 cakes and absolutely delicious. Only thing my cakes was done in 1hr 30 minutes . Much thanks and respect 🇯🇲🇯🇲🇯🇲
Amazing so glad to hear!! Woohoo! && yes the baking times will vary depending on the oven/quantities!
Love your recipe my cake came out great
So happy to hear that! Thanks for leaving the feedback – I appreciate it!! *big smiles*
I’ve watched a lot of youtube videos about making a ‘real Jamaican black cake’ (even tried making a few) did not like them. Discovered your website yesterday, made the cake to your exact instructions (the boiled fruit method) and it was delicious. My family and I just can’t stop eating it, might just be lucky to have some left for Christmas day if I hide the cake tin..
I’ve watched a lot of youtube videos about making a ‘real Jamaican black cake’ (even tried making a few) did not like them. Discovered your website yesterday, made the cake to your exact instructions (the boiled fruit method) and it was delicious. My family and I just can’t stop eating it, might just be lucky to have some left for Christmas day if I hide the cake tin..
Awee! Yayyy! I am so so thrilled to hear it! So so happy – big smiles! Glad you and the family enjoyed!! Have a great holiday season!!
This recipe is the TRUTH! I followed your recipe and ended up making 3 delicious rum cakes that were moist, flavorful, and reminiscent of the cakes that my Jamaican grandmother and aunts would make. Thank you Taneisha for this gift. You have made Christmas 2023 on of the most memorable ones for my family. 🇯🇲
Hi Novia! I am so appreciative of your feedback and this definitely made my heart smile. I am so glad! So so glad! Thank you, enjoy the cake the holidays and the New year when it comes!!
I loved this recipe! It’s absolutely delicious 🤤 but my one dislike was how badly the cake cracked once I poured the cherry wine over. I wish you’d made a note with some tips to avoid that, like maybe warming the wine before pouring? So I’m gonna remake it and try warming the wine before pouring over the hot cake to help prevent cracks but otherwise, 10/10!! Thank you for the recipe 😊
Hi Kay! I’m so glad you enjoyed the cake and that’s an interesting some cracking is normal…however from what you described it seems like it was a lot of cracking (this hasnt happened to me or during testing of the recipe).You can try brushing to apply the alcohol rather than pouring it directly and see if that helps as well!
it looks really good. I am trying to reduce my cholesterol so is there a way to use vegan butter instead or do you have a vegan option for this recipe. Thanks
Hi Paul! I have a vegan black cake recipe listed on the blog as well. Here is the link: Vegan Jamaican Black Cake Recipe (Eggless) https://seasonedskilletblog.com/vegan-jamaican-black-cake-recipe-eggless/
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!!
Hi Stefanie! I am so happy to hear this – this is a simple recipe, but technique and quantities matter to get the perfect flavour and texture! So hats off to you for doing so well – I worked hard on this recipe so I am thrilled when others get it right! Thanks for sharing your feedback!!
If I can’t find that brand of rum and wine, what are the alternatives?
Hi Colette, if you can’t find these specific brands feel free to use a dark or white rum in combination with sweet fruit or dessert wine (or port wine).
I tried this recipe last week and the cake was done in three days. My son could not stop eating it! It’s a great and simple recipe and very flavorful!!!!! Definitely adding it to my list of recipes. Thanks!
Hi! Yayy! I love to hear this – thanks so much for sharing your feedback and I am thrilled you enjoyed!
What tips can help in planning a wedding while taking into account changes in legislation and recommendations related to restrictions on large gatherings?
Although this has no correlation to the recipe per say, I’ll still respond – stay updated on local guidelines, have a backup plan for smaller gatherings or virtual options, and be flexible with your plans to adapt to any changes. Hope this helps!
Hi Taneisha,
I have my fruits soaking and can’t wait to try this out. Can I omit the molasses if i stick to your quantity of sugar?
For the 9″ cake, i would just follow your single sized ingredient amount right (1x).
If i don’t puree the fruits and use it whole (i had it chopped up) how many cups or grams should I use?
I plan to make this in November. I live in a hot country but can i still store at room temperature by covering it up with cheesecloth, clingwrap and foil?
Thanks in advance
Hi Christina! I’m so excited you’re trying out the recipe! You can omit the molasses if you stick to the quantity of sugar I mentioned, it will still be delicious. For the 9″ cake, yes, you should follow the single-sized ingredient amount (1x).
If you’re using the fruits whole (chopped), I’d suggest using about 4 cups. This should give you a good balance in the cake.
As for storing in a hot climate country (I am jealous), you can keep it at room temperature, but make sure to wrap it tightly to retain moisture. You can also give it an extra splash of rum now and then to keep it moist and preserved. Hope this helps! Enjoy, enjoy, enjoy!
Im certainly going to try this jamaican black .I hsvean old recipe that was pass down to me by a lady in my district who always makes everyone in the district wedding cakes. So I’m definitely going to try this recipe then compare. Thanks.
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 🤩
Hey Sheena! I love that! Nothing beats a tried-and-true family recipe with your own twist. Keep baking those crowd-pleasers, and thank you so much!
There are so MANY ads popping up that I cannot READ anything because the constant ads keep me from actually seeing anything. I am so disappointed.
Hi Rosetta, I understand how frustrating the ads can be, and I truly appreciate your patience. Blog sites often rely on ads to cover costs and continue providing free recipes for everyone. That said, I’ll definitely look into ways to improve the experience! You can also email the recipe to yourself – no ads! 🙂
Amazing recipe 😋
Thanks so much!! So happy you enjoyed!! 🙂
I love it, Thank you
So happy to hear this! Thanks for the feedback Maryann!
So moist and delicious
I agree! I’m so proud of this recipe – my favourite on the website! Glad you found the same! 🙂
I’m just using your recipe but I love the look and texture and is confident the taste will be authentic and long lasting
Absolutely! So happy you’re going to be giving it a try this season! I’m confident you and your loved ones will enjoy! Happy baking season!
Hi Taneisha, I used your recipe for my first ever attempt at making black cake last Christmas. It was a hit with my family and friends! My daughter doesn’t like black cake, but she was raving about this one. I received so many compliments and requests for more, that I baked a second batch the following week. Thank you for this delicious recipe, I can’t wait to make more for this upcoming holiday season
Hi Charlene! This is so awesome to hear! I love when you all share stories like this. Especially because black cake can be such an intimidating recipe when you want to get the perfect texture and flavour! So happy you came across mine and decided to give it a try! I hope you have a great holiday and black cake baking season! ❤️
I came across this amazing black cake recipe, I am going to try it this year. The cake looks moist and delicious. It’s very dark but I will make it lighter buy using less browning. Thank you for organizing the ingredients out so clearing. Stay blessed! 👍♥️🙏🇯🇲🇨🇦
Awe! Hi Margaret! So happy you came across this recipe – it’s a fave of mine and I stand by it!! It’s so good, if I should say so myself. You are absolutely right – you can lessen the browning if you prefer a lighter colour. Use your best judgment here. Hope you enjoy, and have a great holiday season!
Very good recipe
Love to hear it! Thanks for trying and sharing your feedback! Have a great holiday season!
I have finally found the perfect recipe. I love that my cake had zero cracks and it was moist as my family enjoys it. Thanks for sharing and adding the such natural vibes to your video
Yesssss! When I finally got the recipe how I love it, it was the best feeling ever! Happy you and your loved ones enjoyed as well! Have the best holiday season!
Hi Taneisha, my name is Paulet and I have been watching your videos love them, but I have a question about your Jamaican black cake… is there a reason why you add the baking powder and all the spices to some of the wet ingredients instead of the flour? I am just curious because I have never seen that b4, and as for someone like me who is just starting out learning to bake I would like to learn all the tips and tricks to make my cake come out perfect like yours. Thanks in advance. Looking forward to hearing from you soon. Paulet Smith
Hi Paulet! It’s great to meet you, and that’s a wonderful question. Typically, yes—you would whisk all the dry ingredients together first and then combine them with the wet ingredients. However, when I was testing this recipe, I experimented A LOT to achieve the perfect balance of texture, taste, and flavour. This method ended up being my favourite! Honestly, I’m not sure if adding the dry ingredients this way is the key to the cake’s success, but since it worked perfectly, I didn’t dare change it! Haha!
Hi just getting ready to make this cake. I have a 9″ pan but how deep should it be, like depth. Mine is 1 1/2 inches deep. Think it will not fit the batter.
Hi Chris, 1 1/2 inches deep may not hold – mine was about 3 to 4 inches deep (I’m guessing here) I can confirm and if different I will update this response.
My go to during the holidays! End up making a big batch and have plenty to share with my family. This recipe makes for a super moist and delicious christmas/black cake.
Hi Deb! So happy to hear you love this recipe and it’s your go-to! It’s my fave as well! Have the best holiday season!