Jamaican Black Cake
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
- 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
- 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
- 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.
Directions
- 1
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.
- 2
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.
- 3
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).
- 4
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.
- 5
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.
- 6
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!
Jamaican Black Cake
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About this Recipe
Craving that deeply rich, impossibly moist Jamaican Black Cake, steeped in tradition and tantalizing rum? This classic Caribbean dessert, also known as Jamaican rum cake or Christmas cake, brings the authentic flavors of celebration right to your kitchen.
The magic lies in the months-long (or even year-long!) rum soaking of the dried fruit, creating an unparalleled depth of flavor. Coupled with a luxurious blend of warm spices like cinnamon, nutmeg, and allspice, and then enriched with browning, molasses, and wine, this cake achieves its signature dark hue and irresistible, super moist texture that truly stands apart.
Prepare your senses for a truly decadent experience. Each slice of this Jamaican Black Cake is a symphony of dark, complex flavors—sweet, subtly spicy, and profoundly boozy, all balanced by the bright zest of lime. The texture is dense yet tender, remarkably moist, and melts in your mouth, leaving a lingering warmth. It's a dessert that speaks of heritage, celebration, and pure indulgence.
While this recipe provides a time-honored classic, you can subtly adjust the flavor profile to your liking. Feel free to vary the ratio of Wray & Nephew White Overproof Rum and J. Wray & Nephew Red Label Wine in the post-bake spritz to suit your preference for a bolder rum or a fruitier wine note. You can also experiment with your preferred blend of fruit for Christmas cake, ensuring they are well-soaked for maximum flavor.
This traditional Jamaican Black Cake is the quintessential centerpiece for special occasions. It's perfect for festive holidays like Christmas, joyous weddings, or any significant celebration where you want to serve a dessert that is truly memorable and steeped in Caribbean heritage.