Jamaican Black Cake | Traditional Christmas Fruit Cake Recipe

dark rum

🥗Healthier: non-alcoholic rum extract

💰Cheaper: apple juice

Non-alcoholic options maintain flavor without alcohol.

mixed dried fruit

🥗Healthier: fresh fruits

💰Cheaper: dried raisins

Fresh fruits can be healthier but may alter texture.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar adds a unique flavor while being less processed.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

Soak prunes, raisins, and currants in dark rum and wine until soft and rich, preferably for weeks or years.

Blend the soaked fruits into a thick, dark paste for a signature color and flavor.

Ensure eggs and butter are at room temperature before starting.

Remove the egg whites if desired to avoid an eggy flavor and zest half a lime into the mixture.

In a bowl, combine all-purpose flour, baking powder, and mixed spice (using Aunt Deli spices).

Add freshly grated nutmeg to the dry ingredients.

Cream butter and brown sugar together for 10 to 15 minutes until fluffy.

Add eggs to the creamed mixture, scraping down the sides of the bowl.

Fold in the blended fruit paste, then add pure vanilla extract and almond spice.

Gradually add the dry ingredients to the wet mixture using a cut and fold method to prevent overmixing.

Add browning for color, starting small and adjusting to desired darkness, noting it will darken while baking.

Incorporate more rum and wine to keep the cake moist, but not too much.

Preheat the oven to 325°F (165°C) and grease the baking pans.

Pour the batter into the prepared pans and place them in the oven with a water bath underneath.

Spritz the cakes with a mixture of rum and wine during baking to keep them moist.

Make royal icing using powdered sugar, one egg white, lime juice, and rose water, mixing well.

Decorate the cake with the royal icing as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens