Authentic Jamaican Black Cake

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!

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.

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.

More Jamaican Dessert Recipes

• Bulla Cake
• Jamaican Toto Cake (Coconut Cake)
• Grater Cake
• Jamaican Coconut Drops
• Jamaican Sweet Potato Pudding

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