Jamaican Black Cake, also known 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!
If you’re interested in more Jamaican dessert recipes, check out my Jamaican Coconut Drops next! Also, be sure to check out my recipe on How to Soak Fruit for Christmas Cake to get started on this classic Jamaican boozy treat!
Full recipe ingredients and instructions are available in the recipe card at the very bottom of this page (scroll or use the “jump to recipe” button located above.
The BEST Jamaican Black Cake
It’s not a Jamaican 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 than that. 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 Rum 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 rum cake. This cake is fruity, boozy, and moist enough to melt in your mouth.
What is Jamaican Black Cake?
Jamaican rum cake is made with wine and rum-soaked raisins, cherries, prunes or other dried fruit. Browning contributes to the cake’s distinct dark hue and flavour. It’s also flavoured with spices, vanilla and molasses. Due to the extensive process, this cake is usually only served on holidays and for celebrations. It’s a truly special dessert.
What are the Other Names for Jamaican Black Cake?
This Jamaican treat has many names. However, they all reference the same delicious dessert. Here are a few:
- Fruit Cake
- Rum Cake
- Christmas Cake
- Wedding Cake
Why You Should Soak Your Fruit
- Rehydrates the Fruit – this keeps the fruits moist and juicy before baking, leading to a moist and tasty cake.
- Enhances Flavour – it’s one of the simplest ways to bring out the natural flavours of the fruit.
- Adds Richness and Texture – it boosts the richness and texture of Jamaican Christmas cake, and is an essential step.
For more information on soaking fruit for Jamaican black cake, check out this How to Soak Fruit for Christmas Cake blog post!
What’s the Best Rum for Soaking Fruit?
The best rum for soaking fruit for christmas cake or black/fruit cake 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.
When Should I Soak my Fruit?
You can start to soak your fruit in real Jamaican rum for months, even years prior to when you will be ready to use them. However, at a minimum, you should soak your fruit for at least 7 days prior to using it in Jamaican black cake.
The longer the soaking time, the better as this allows enough time for it to “ripen” or mature for the yuletide season. Don’t worry about it spoiling because the alcohol preserves the fruit. Just seal it in an airtight container. Also, keep in mind that you will need to add more alcohol the longer the fruit sits.
What is Yuletide Season?
Yuletide can be used as another word for Christmas time or the Christmas season.
What You Need to Make this Recipe (Kitchen Tools and Equipment)
- 9-inch Round Cake Pan – plus an additional baking pan to hold water.
- Stand Mixer or Hand Mixer – to cream the butter and eggs.
- 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 the bowl.
- Whisk – optional, needed if no hand mixer.
Ingredients and Ingredient Notes
* INGREDIENTS, MEASUREMENTS AND INSTRUCTIONS ARE LISTED IN THE RECIPE CARD AT BOTTOM OF PAGE *
- Salted Butter – softened to room temperature. This is used in the batter and to grease the baking pan.
- Dark Brown Sugar – added moisture and sweetness. Make sure it is packed.
- Eggs – these should be room temperature.
- Vanilla Extract – for delicious vanilla-y flavour.
- Browning – this is responsible for that alluring dark hue. Check out this Homemade Browning Sauce for details.
- Molasses – sweetens and helps to darken the cake.
- Ground Cinnamon, Ground Nutmeg and Ground Allspice – these 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 – this can be added whole or blended. I prefer to puree until smooth for an evenly moist and textured black cake.
- Wray & Nephew White Overproof Rum – to be added to fruit when pureeing. This is an extremely strong rum, but a Jamaican staple and classic.
- 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 – is used 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 Substitutions and Variations
These small changes come down to personal taste and preference. Here are a few ways to adjust the recipe:
- Type of Rum – You can use dark rum instead of white rum for a spicier flavour.
- Citrus Zest and Juice – Instead of lime, you can opt to use lemon or an orange for juice and zest.
- Divide and Gift – You can divide the batter and bake it in smaller pans for gifts. The baking time will be much faster this way too.
- Texture – For a more pudding-like cake, bake at 250°F (121°C).
Quick Soak (Boil) Method for Soaking Fruit
If you don’t have time to soak the fruit for Christmas cake, you can use the quick soak method on the stove. Here’s how you do it:
To a stockpot add 6 cups water. When it has come to a rapid boil, add one cup each of the following ingredients (ensure water covers all the fruit):
- Mixed Peel
- Deluxe Fruit Mix
- Prunes, halved
Bring the mixture to a boil then reduce the heat and let it simmer for approximately an hour to an hour and a half. When the fruit are plump and rehydrated, and the liquid has significantly reduced remove from heat. Let cool then add equal parts rum and wine (or as desired – just ensure fruits are completely covers in the alcohol). Allow fruits to soak for 24hrs, then proceed with making the cake.
Serving Suggestions and Tips
The longer Jamaican black cake sits, the better it tastes! Most commonly, you make this cake a week before you plan on serving it for best results. However, it’s hard not to dig in right away. If you do this, ensure the cake has completely cooled.
You can also serve Jamaican rum cake at room temperature, with or without icing. You can garnish it with maraschino cherries, whipped cream, or powdered sugar. You can also enjoy it with tea, coffee, or ice cream.
Recipe Notes and Tips for Success
- Room Temp Ingredients – Bring the eggs, butter, and milk to room temperature an hour before baking. Simply leave the measured amount out on the counter.
- Fruit – to avoid chewing fruits while eating the cake, blend all the fruits together with the Red Label Wine and Wray and Nephew Overproof Rum.
- Pureed Rum-Soaked Fruit – The consistency of the pureed fruit should resemble a paste. It should not be lumpy or watery.
- Secondary Cake Pan with Water – Place a cake pan full of water on the bottom shelf of the oven while the cake bakes. The steam it generates will keep the rum cake moist.
- Yield – this recipe is for one 9-inch cake. If you want two cakes, simply double the recipe ingredients – this will yield two 9-inch cakes. If you prefer a smaller cake, divide the recipe ingredients in half (by two) and this will yield a smaller 6-inch cake.
- Cake Batter Readiness Test – A good test to determine whether your cake is ready for the oven is to stick a wooden spoon in the middle of the cake batter. If the spoons slowly begins to fall then rapidly falls to the side, you are set and cake ready for the oven!
- Add More Alcohol as Needed – Use more wine or rum to moisten the cake, as needed. Some add it to a clean spray bottle and mist the cake with alcohol every few days.
- Browning – this is key to getting the deep rich colour that makes black cake “black”. Depending on the brand of browning, you may need more or less than the amount listed. I used the Grace brand, other brands such as Bedessee Jamaica Pride brand you will need less. Also, be careful not to use too much (depending on brand) as it can leave a bitter after taste.
- Breadcrumbs – if you prefer a more cakier (cake-like texture), you can add 1/2 cup plain breadcrumbs and 1 cup flour.
Can I Make this Ahead of Time?
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.
Storage Instructions and Tips
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 month 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)
Believe it or not, when properly stored, rum cake can last for 6 months or longer.
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.
Yes. Jamaican rum cake has a mix of Wray & Nephew White Overproof Rum as well as J. Wray & Nephew Red Label Wine.
Refrigeration or freezing is not necessary, however it will preserve the cake for longer without changing the quality or taste.
Bake the cake at least 3-5 days or longer before serving for optimal taste and flavour.
Absolutely! An 8-inch or 9-inch cake pan both work very well with this recipe.
No, you do not have to use molasses. If you do choose to use it, you will not taste it distinctively in the overall cake.
Yes you can, and the recipe/baking temp. remains the same.
You can omit the rum, and just use the wine. As well, pour less wine overtop cake when finished baking.
Yes, switch the settings from “US CUSTOMARY” to “METRIC” located under the ingredients header in the recipe card.
If you prefer a more cakier (cake-like texture), you can add 1/2 cup breadcrumbs and 1 cup flour.
See My Story Below for Step-by-Step Instructions
Interested in more Jamaican Recipes? Check These Out!
- Jamaican Escovitch Fish
- Jamaican Brown Stew Chicken
- Jamaican Rice and Peas
- Jamaican Fried Dumpling
- Jamaican Curry Shrimp (Seafood)
- Vegan Jamaican Bulgur Wheat & Peas (Rice & Peas Remix)
- Jamaican Rasta Pasta
- Quick & Easy Jamaican Jerk Chicken
Jamaican Black Cake
- 9-inch Round Cake Pan plus an additional baking pan to hold water
- Stand Mixer or Hand Mixer to cream the butter and eggs
- 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
- 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.
- 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!
Note, the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary based on products used.
MartaDecember 7, 2022 at 6:33 pm
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.
Taneisha MorrisDecember 10, 2022 at 9:54 am
So glad to hear this Marta!! It’s definitely rum cake season, so enjoy!!
Sandy Francis-RogersDecember 14, 2022 at 12:19 am
People this is actually a Caribbean traditional Christmas cake.
Taneisha MorrisDecember 15, 2022 at 10:09 am
Hi Sandy! I love this feedback! Thank you for letting the peoples know!! Hahah! Have a happy holiday season!!
Linda AppiahDecember 10, 2022 at 1:02 am
Delicious and authentic Jamaican black cake. Now I have a use for my Jamaican Rum.
Taneisha MorrisDecember 10, 2022 at 9:54 am
Yess!! Put that Jamaican rum to good use!! So glad you enjoyed!!
Rosetta-AnnDecember 10, 2022 at 10:26 am
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.
Taneisha MorrisDecember 10, 2022 at 12:26 pm
This is amazing to hear!! Thanks so much for this feedback Rosetta! I hope you continue to enjoy, in years to come!! Thanks again!
DanaDecember 10, 2022 at 12:25 pm
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.
Taneisha MorrisDecember 10, 2022 at 12:29 pm
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!
NijaDecember 10, 2022 at 8:48 pm
I haven’t had a rum cake in 15 years! It’s great!
Taneisha MorrisDecember 12, 2022 at 6:44 pm
Awesome!! So happy to hear this!!
RobinDecember 11, 2022 at 6:29 pm
The combination of nutmeg, allspice and cinnamon made this cake an absolute winner! Definitely reminded me of Nana – such a wonderful recipe.
MunchieDecember 13, 2022 at 6:19 pm
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
Taneisha MorrisDecember 13, 2022 at 9:24 pm
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).
MunchieDecember 14, 2022 at 4:22 am
Thanks alot taneisha so i would just use 1/2 cup red label to blend fruits
Taneisha MorrisDecember 15, 2022 at 10:12 am
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!
JazzDecember 14, 2022 at 1:57 pm
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.
Jessica LawsonDecember 14, 2022 at 2:08 pm
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!
NadiaDecember 17, 2022 at 12:48 pm
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″
Taneisha MorrisDecember 18, 2022 at 1:33 pm
Hi Nadia! You don’t have to use the molasses and you can still bake it at the same temperature. Happy Baking!
Cherisse BDecember 15, 2022 at 9:25 am
Hi I want to make 3 8 inch so do i double the recipe and split would this be okay
Thank you 😊
Taneisha MorrisDecember 15, 2022 at 10:05 am
Hi Cherisse! Leave the recipe as is and use the 8-inch cake pan, it will be perfect!!
OtiliaDecember 16, 2022 at 6:26 pm
Can I have the recipe in grams?
OtiliaDecember 16, 2022 at 6:29 pm
Can I have the recipe in grams
Taneisha MorrisDecember 18, 2022 at 1:35 pm
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).
MunchieDecember 17, 2022 at 4:06 pm
Its munchie again do i have to use the molasses
Taneisha MorrisDecember 18, 2022 at 1:32 pm
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.
JoDecember 18, 2022 at 12:54 pm
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 ?
Taneisha MorrisDecember 18, 2022 at 1:29 pm
Hi Jo! Yes – those are the perfect substitutes! Happy Baking!!
Sofia fernandesDecember 19, 2022 at 1:09 pm
Luks amazing just loning to make thanks🥰
Taneisha MorrisDecember 19, 2022 at 6:37 pm
Thanks so much! I’m glad you found this recipe to try!! Enjoy!!
M TaylorDecember 19, 2022 at 5:47 pm
Can I just double the recipe for two 8-inch cakes?
Taneisha MorrisDecember 19, 2022 at 6:37 pm
Hello! You absolutely can, that’s perfect!
M TaylorDecember 19, 2022 at 5:49 pm
One more question… would you say this cake has a more pudding texture or a more cake texture?
Taneisha MorrisDecember 19, 2022 at 6:40 pm
No problem – it’s more on the pudding side but still a cake…it’s like if pudding and cake had a baby!
mikeDecember 20, 2022 at 11:50 pm
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?
Taneisha MorrisDecember 21, 2022 at 8:33 am
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!
NadiaDecember 21, 2022 at 7:21 am
Gm am going to use your recipe but i would like to ask if i have to use salted butter
Taneisha MorrisDecember 21, 2022 at 8:29 am
Good morning Nadia! No, you don’t have to use salted butter. Happy Baking!!
VenDecember 22, 2022 at 5:42 pm
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.
Taneisha MorrisDecember 22, 2022 at 7:44 pm
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!!
VenDecember 25, 2022 at 12:54 pm
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!
VenDecember 26, 2022 at 12:40 pm
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!!
Taneisha MorrisDecember 27, 2022 at 6:11 pm
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!!
Taneisha MorrisDecember 27, 2022 at 6:14 pm
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!
Tanisha BDecember 22, 2022 at 9:08 pm
Easy and best recipe I’ve seen so far. Tastiest results
Taneisha MorrisDecember 23, 2022 at 9:47 pm
Yayy!! I love this feedback!! Thanks so much Tanisha (we share the same name!)!! Happy holidays lovely!
CamDecember 23, 2022 at 10:57 am
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! 🙂
Taneisha MorrisDecember 23, 2022 at 9:48 pm
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!
CamDecember 23, 2022 at 10:58 am
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?
Taneisha MorrisDecember 23, 2022 at 9:50 pm
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!
AndreaDecember 24, 2022 at 12:15 am
I will try this recipe….however, can I add breadcrumbs. I see other recipes with breadcrumbs?
Taneisha MorrisDecember 24, 2022 at 3:03 pm
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!
VeniceDecember 26, 2022 at 12:33 am
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. 🥰
Taneisha MorrisDecember 27, 2022 at 6:12 pm
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!!
FozDecember 26, 2022 at 4:10 pm
Hi! What type of molasses did you use for this recipe?
Taneisha MorrisDecember 27, 2022 at 6:10 pm
Hi! I used Crosby’s 100 % Natural Fancy Molasses, which is also a “dark molasses” – there’s no particular preference on brand.
FrugalfriedaDecember 27, 2022 at 12:16 am
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.
Taneisha MorrisDecember 27, 2022 at 6:07 pm
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!!
Chef PavlaFebruary 5, 2023 at 10:57 am
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!
Taneisha MorrisFebruary 6, 2023 at 4:39 pm
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!!
CherrelleFebruary 7, 2023 at 2:42 pm
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!
Taneisha MorrisFebruary 8, 2023 at 10:25 pm
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!
Sarah MurrayApril 4, 2023 at 4:47 pm
Hi there I was wondering if I could make cupcakes with this recipe and just alter the cooking time ?
Taneisha MorrisApril 5, 2023 at 8:59 am
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.
SashApril 17, 2023 at 1:04 am
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!
Taneisha MorrisApril 25, 2023 at 7:12 pm
Thanks so much! You absolutely can add almond extract, I wouldn’t do anything more than a teaspoon!