Authentic Jamaican Black Cake

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!

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 flavors. 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)

More Jamaican Dessert Recipes

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

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