How To Make Jamaican Black Cake: Rum Soaked Christmas Cake | Jamaican Black Cake Recipe

dark rum

🥗Healthier: non-alcoholic rum extract

💰Cheaper: apple juice

Non-alcoholic rum extract maintains flavor without alcohol.

mixed dried fruit

🥗Healthier: unsweetened dried fruit

💰Cheaper: raisins

Raisins are a budget-friendly alternative with similar texture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while margarine is often cheaper.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

White sugar is often less expensive than brown sugar.

Soak mixed dried fruits (raisins, golden raisins, cranberries, prunes) in dark rum and red dessert wine for 2 to 3 weeks, ideally at least 7 days.

Blend the soaked fruit until smooth and set aside.

In a mixing bowl, cream together 3 sticks of room temperature butter and brown sugar until light and fluffy.

Add eggs in batches, mixing well and scraping the sides of the bowl as needed.

In a separate bowl, combine all-purpose flour, bread crumbs, baking powder, nutmeg, cinnamon, all spice, cloves, and salt; mix until well combined.

Gradually add the dry mixture to the butter mixture, mixing until just combined.

Fold in the fruit puree, lime zest, lime juice, almond extract, vanilla extract, and browning to achieve desired color.

Transfer the batter to a greased and lined cake pan.

Bake in the oven at 300°F for 2 hours, or until a cake tester comes out clean.

Allow the cake to cool on a wire rack.

Optionally, pour red dessert wine or rum over the cooled cake before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens