This Jamaican Black Cake is a deeply rich, moist celebration cake made with rum-soaked fruit, warm island spices, and a dark, glossy finish. Known across the Caribbean as Christmas cake or wedding cake, this version delivers bold flavour, soft texture, and that unmistakable boozy depth that only improves with time.
Jamaican Black Cake (Traditional Rum Cake)
Course: DessertDifficulty: Medium1
9u0022cake30
minutes1
hour30
minutesIngredients
- Soaked Fruit
2 cups Christmas cake fruit mix, soaked and pureed
¼ cup Wray & Nephew White Overproof Rum
¼ cup J. Wray & Nephew Red Label Wine
- Cake Batter
½ cup salted butter, softened
1 ¼ cups dark brown sugar, packed
6 large eggs, room temperature
2 tablespoons vanilla extract
5 tablespoons browning
2 tablespoons molasses
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon ground allspice
1½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
Zest and juice of ½ lime
- After Baking
½ cup J. Wray & Nephew Red Label Wine
Directions
- Prepare the Oven
- Preheat your oven to 300°F (149°C). Grease a 9-inch round cake pan thoroughly.
- Place a separate pan of water on the lower oven rack. The steam helps keep the cake moist during its long bake.
- In a large mixing bowl, beat the butter and dark brown sugar together until light, fluffy, and smooth. This step is key for a tender crumb.
- In a separate bowl, beat the eggs until pale and slightly thickened. Add the vanilla extract, browning, and molasses, mixing gently until combined.
- Stir in the cinnamon, nutmeg, allspice, baking powder, salt, lime juice, and lime zest.
- Gradually fold the egg mixture into the creamed butter and sugar until evenly incorporated.
- Fold in the pureed, soaked fruit, then the flour. Mix gently until the batter is smooth and uniform.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for approximately 1.5 hours, checking near the end. The cake is ready when a toothpick inserted into the center comes out mostly clean.
- While the cake is still hot, slowly pour ½ cup Red Label wine over the surface, allowing it to soak in thoroughly.
- Let the cake cool fully before removing it from the pan.
Recipe Video
Notes
- Watch the YouTube video for further tips and instructions!
- Helpful Tips
🔆The longer the fruit soaks, the richer the flavour.
🔆Pureeing the fruit ensures even moisture throughout the cake.
🔆For ongoing moisture, lightly brush or spoon additional rum or wine over the cake during storage. - Storage
🔆Store tightly wrapped at room temperature for several weeks.
🔆Refrigerate for longer keeping.
🔆Freeze well-wrapped for up to 6 months; refresh with rum or wine before serving.