Jamaican Black Cake
Jamaican Black Cake
Ingredients
For the Macerated Fruits
- 1 1/2 cups dried mixed fruit, such as raisins, currants, prunes, glacé cherries, and mixed peel
- 1/2 cup dark rum
- 1/4 cup red wine
- 1/4 cup port wine
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
For the Browning Sauce
- 1/2 cup granulated sugar
- 1/4 cup water
For the Cake Batter
- 1 1/2 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 1 cup dark brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 lime, zest only
For the Rum Glaze (Optional)
- 1/4 cup dark rum
- 2 tablespoons granulated sugar
Instructions
- 1
Prepare the Macerated Fruits: In a medium bowl, combine the dried mixed fruit, dark rum, red wine, port wine, ground cinnamon, ground nutmeg, and ground allspice. Stir well to combine. Cover and let macerate for at least 4 hours, or preferably overnight, at room temperature. If you have pre-soaked fruits, skip this step.
⏱️ 10 min
- 2
Make the Browning Sauce: In a small heavy-bottomed saucepan, combine 1/2 cup granulated sugar and 1 tablespoon of water. Cook over medium-high heat without stirring until the sugar melts and turns a very dark brown, almost black, but not burnt. This can take 5-8 minutes. Carefully and slowly add the remaining 3 tablespoons of water (it will bubble vigorously). Stir until smooth. Remove from heat and let cool completely. This sauce is potent; use sparingly.
⏱️ 10 min
- 3
Preheat Oven and Prepare Pan: Preheat your oven to 300°F. Grease and flour an 8-inch round cake pan or a 9x5-inch loaf pan. Line the bottom with parchment paper.
⏱️ 5 min•🌡️ 300
- 4
Combine Dry Ingredients: In a large bowl, whisk together the sifted all-purpose flour, baking powder, and baking soda. Set aside.
⏱️ 2 min
- 5
Cream Butter and Sugar: In a separate large bowl, using an electric mixer, cream together the softened unsalted butter and dark brown sugar until light and fluffy, about 3-5 minutes.
⏱️ 5 min
- 6
Add Eggs and Flavorings: Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract, almond extract, and lime zest. Mix until just combined.
⏱️ 3 min
- 7
Incorporate Browning Sauce and Fruits: Stir in 1 to 2 tablespoons of the cooled browning sauce into the wet ingredients until the desired dark color is achieved. Then, fold in the macerated fruits, ensuring they are evenly distributed.
⏱️ 3 min
- 8
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
⏱️ 3 min
- 9
Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 1 hour and 45 minutes to 2 hours, or until a wooden skewer inserted into the center comes out clean. The cake will be very dark.
⏱️ 120 min•🌡️ 300
- 10
Cool and Glaze: Once baked, remove the cake from the oven and let it cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely. While cooling, prepare the rum glaze by gently heating 1/4 cup dark rum and 2 tablespoons granulated sugar in a small saucepan until the sugar dissolves. Brush or pour the warm glaze over the cooled cake. For a truly authentic experience, you can brush the cake with rum daily for several days to keep it moist and enhance flavor.
⏱️ 20 min
- 11
Serve: Slice and serve your rich Jamaican Black Cake. It pairs wonderfully with a cup of tea or coffee.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Jamaican Black Cake
Ingredients
For the Macerated Fruits
- 1 1/2 cups dried mixed fruit, such as raisins, currants, prunes, glacé cherries, and mixed peel
- 1/2 cup dark rum
- 1/4 cup red wine
- 1/4 cup port wine
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
For the Browning Sauce
- 1/2 cup granulated sugar
- 1/4 cup water
For the Cake Batter
- 1 1/2 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 1 cup dark brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 lime, zest only
For the Rum Glaze (Optional)
- 1/4 cup dark rum
- 2 tablespoons granulated sugar
Instructions
- 1
Prepare the Macerated Fruits: In a medium bowl, combine the dried mixed fruit, dark rum, red wine, port wine, ground cinnamon, ground nutmeg, and ground allspice. Stir well to combine. Cover and let macerate for at least 4 hours, or preferably overnight, at room temperature. If you have pre-soaked fruits, skip this step.
⏱️ 10 min - 2
Make the Browning Sauce: In a small heavy-bottomed saucepan, combine 1/2 cup granulated sugar and 1 tablespoon of water. Cook over medium-high heat without stirring until the sugar melts and turns a very dark brown, almost black, but not burnt. This can take 5-8 minutes. Carefully and slowly add the remaining 3 tablespoons of water (it will bubble vigorously). Stir until smooth. Remove from heat and let cool completely. This sauce is potent; use sparingly.
⏱️ 10 min - 3
Preheat Oven and Prepare Pan: Preheat your oven to 300°F. Grease and flour an 8-inch round cake pan or a 9x5-inch loaf pan. Line the bottom with parchment paper.
⏱️ 5 min•🌡️ 300 - 4
Combine Dry Ingredients: In a large bowl, whisk together the sifted all-purpose flour, baking powder, and baking soda. Set aside.
⏱️ 2 min - 5
Cream Butter and Sugar: In a separate large bowl, using an electric mixer, cream together the softened unsalted butter and dark brown sugar until light and fluffy, about 3-5 minutes.
⏱️ 5 min - 6
Add Eggs and Flavorings: Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract, almond extract, and lime zest. Mix until just combined.
⏱️ 3 min - 7
Incorporate Browning Sauce and Fruits: Stir in 1 to 2 tablespoons of the cooled browning sauce into the wet ingredients until the desired dark color is achieved. Then, fold in the macerated fruits, ensuring they are evenly distributed.
⏱️ 3 min - 8
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
⏱️ 3 min - 9
Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 1 hour and 45 minutes to 2 hours, or until a wooden skewer inserted into the center comes out clean. The cake will be very dark.
⏱️ 120 min•🌡️ 300 - 10
Cool and Glaze: Once baked, remove the cake from the oven and let it cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely. While cooling, prepare the rum glaze by gently heating 1/4 cup dark rum and 2 tablespoons granulated sugar in a small saucepan until the sugar dissolves. Brush or pour the warm glaze over the cooled cake. For a truly authentic experience, you can brush the cake with rum daily for several days to keep it moist and enhance flavor.
⏱️ 20 min - 11
Serve: Slice and serve your rich Jamaican Black Cake. It pairs wonderfully with a cup of tea or coffee.
⏱️ 5 min