Jamaican Black Cake
A rich and flavorful traditional dessert steeped in culture, perfect for celebrations like weddings and Christmas.
Ingredients
Fruits and Liquids
- 2 cups mixed dried fruits (such as raisins, currants, and prunes) Soaked in dark rum overnight
- 1 cup dark rum For soaking fruits
- 1 cup molasses
- 1 teaspoon vanilla extract
Baking Ingredients
- 1 cup unsalted butter (softened) Can be substituted with plant-based butter
- 1 cup brown sugar (packed)
- 4 large eggs (room temperature)
- 2 cups all-purpose flour Substitute with gluten-free flour if needed
- 1 teaspoon baking powder
Spices
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon allspice
- ¼ teaspoon salt
Instructions
Preparation
- Soak the dried fruits in dark rum overnight for maximum flavor and moisture.
- Preheat your oven to 300°F (150°C) and grease and line the cake pan with parchment paper.
Mixing
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the soaked dried fruits, molasses, and vanilla extract.
- In another bowl, mix the dry ingredients: flour, baking powder, cinnamon, nutmeg, allspice, and salt.
- Gradually fold the dry ingredients into the wet ingredients, being careful not to overmix.
Baking
- Pour the batter into the prepared cake pan, smoothing the top for an even bake.
- Bake in the preheated oven for 1.5 to 2 hours or until a toothpick inserted in the center comes out clean.
Cooling
- Once baked, remove the cake from the oven and allow it to cool in the pan briefly before transferring to a wire rack to cool completely.
Notes
For a dairy-free version, use coconut oil or plant-based butter. Adjust spices based on preference. This cake tastes better after resting for a few days.