Jamaican Black Cake Recipe

A rich and moist Jamaican black cake slice served on a white plate, showcasing its dense texture and dark color.

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Indulge in this Jamaican Black Cake Recipe made with dried fruits, dark rum, spices, and a touch of lime for a rich, festive treat.

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Let me tell you about the first time I attempted to make Jamaican Black Cake. Picture me standing in my grandmother’s kitchen, surrounded by bowls of soaked fruit, bottles of rum, and the distinct aroma of spices wafting through the air. It was Christmas Eve, and I was determined to recreate the magic of her black cake. The result? Well, let’s just say it was almost as good as hers. She gave me a knowing smile and said, “It takes practice, but you’re on your way.”

This cake isn’t just a dessert; it’s a piece of home, a connection to family traditions, and a reminder of the holidays spent laughing, singing, and, of course, eating too much. Whether you’re Jamaican or just a fan of bold, rich flavors, this cake has a way of bringing people together.

Why You’ll Love This Jamaican Black Cake Recipe?

  • Fruit Soaking Tradition: The fruits aren’t just an ingredient; they’re an experience. Soaked for days (or weeks!) in rum and wine, they pack a flavor punch like no other.
  • Layered Spices: Cinnamon, nutmeg, and ginger combine to create a warm, comforting taste.
  • Customizable Sweetness: Adjust the sugar and browning to suit your preferences, making this recipe truly yours.
  • Aged to Perfection: Like fine wine, this cake gets better as it rests, with flavors deepening over time.

A rich and moist Jamaican black cake slice served on a white plate, showcasing its dense texture and dark color.

Ingredient Notes:

Here’s a closer look at what makes this Jamaican Black Cake recipe truly shine:

  • Dried Fruits: The heart of the cake. Cherries, raisins, prunes, and currants soak up all the rum and wine, creating a flavor that’s both bold and complex.
  • Dark Rum & Sweet Wine: These are the secret ingredients that tie everything together. They add depth and richness to the cake.
  • Lime Zest and Juice: A little zing to brighten the flavors and balance the sweetness.
  • Spices: The trio of cinnamon, nutmeg, and ginger gives the cake its signature warmth and aroma.
  • Browning: Adds the iconic dark color and a subtle caramelized flavor.
  • Unsalted Butter: Ensures a moist, tender crumb every time.

A full Jamaican black cake resting on a white serving plate, glistening with a shiny top layer.

How To Make Jamaican Black Cake?

This cake might take some time, but the process is part of the joy. Trust me, the result is worth every step.

  1. Soak the Fruit:
    Combine the dried fruits with rum and wine in an airtight container. Cover them completely and let them soak for at least two days. The longer, the better—some people soak theirs for a year!
  2. Prepare the Fruit Paste:
    Strain the soaked fruit and save the liquid. Blend the fruit into a thick paste, adding a bit of the reserved liquid for consistency. You’re aiming for a smooth yet robust texture.
  3. Make the Batter:
    Cream the butter and sugar until light and fluffy. Add the lime zest, juice, vanilla, and bitters. Then, beat in the eggs one by one, ensuring everything is well mixed.
  4. Combine the Ingredients:
    Mix the dry ingredients (flour, spices, baking powder) in one bowl and the wet ingredients (rum and wine) in another. Alternate adding the dry and wet mixtures to the batter, ensuring it’s fully combined.
  5. Add the Fruit and Browning:
    Stir in the fruit paste and browning until the batter is smooth and dark. The aroma at this stage is simply intoxicating.
  6. Bake the Cake:
    Pour the batter into a prepared pan and bake at 350°F for 1 to 1½ hours. The edges should be dark but not burnt, and a toothpick inserted in the center should come out clean.
  7. Finish with Rum:
    While the cake is still warm, sprinkle it with a few tablespoons of rum. This step is optional but highly recommended for extra moisture and flavor.

Close-up of a Jamaican black cake, highlighting the cracked and glossy surface with hints of powdered sugar.

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Storage Options:

This cake is a keeper! Here’s how to store it:

  • Short-Term: Wrap tightly and store at room temperature for up to a week.
  • Long-Term: Wrap in rum-soaked cheesecloth and freeze for months. Just thaw overnight when you’re ready to serve.

Variations and Substitutions:

  • Fruit Choices: Swap in figs, dates, or dried apricots for a unique twist.
  • Booze-Free: Replace the rum and wine with orange juice or apple cider for a non-alcoholic version.
  • Gluten-Free: Use a 1:1 gluten-free flour substitute for a celiac-friendly cake.

A slice of Jamaican black cake revealing its dense, flavorful interior, paired with a festive background.

What to Serve with Jamaican Black Cake?

Pairing this cake with the right sides makes it even more indulgent:

Frequently Asked Questions:

Can I skip the browning?
You could, but the cake won’t have its signature dark color or depth of flavor.

How long should I soak the fruit?
At least two days, but if you can wait longer, it’ll be even better.

Why does the cake need to rest?
Resting allows the flavors to meld together, making each bite richer and more complex.

This Jamaican Black Cake Recipe is more than just a dessert—it’s a tradition, a labor of love, and a treat worth savoring. Whether you’re making it for a holiday or simply to share with loved ones, I hope this recipe brings a little piece of Jamaica to your table. Can’t wait to hear how it turns out—let me know in the comments!

A freshly baked Jamaican black cake with deep, dark hues and a soft, crumbly texture, ready to be served.

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A slice of Jamaican black cake revealing its dense, flavorful interior, paired with a festive background.

Jamaican Black Cake Recipe

Prep Time 20 minutes
Cook Time 1 hour
Soak 2 days
Total Time 2 days 1 hour 20 minutes
A rich and flavorful Jamaican Black Cake Recipe made with soaked fruits, warm spices, and a hint of rum and wine. Perfect for holidays or special occasions.
10 Servings

Ingredients

For the soaked fruit:

  • 5 1/2 ounces dried cherries
  • 4 ounces raisins
  • 4 ounces currants
  • 4 ounces prunes
  • 1 cup dark rum or as needed
  • 2/3 cup sweet red wine or as needed

For the black cake:

  • 2 sticks 1 cup unsalted butter, at room temperature (plus additional for greasing the pan)
  • 1/2 cup raw sugar
  • 1 teaspoon lime zest
  • 1 teaspoon lime juice
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon Angostura bitters
  • 3 large eggs at room temperature
  • 1 cup 130g all-purpose or gluten-free flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon salt
  • 3/4 cup dark rum divided
  • 1 cup sweet red wine
  • 2 teaspoons browning

Instructions
 

Prepare the Soaked Fruit:

  1. In a sealed container, combine the dried cherries, raisins, currants, and prunes with dark rum and sweet red wine. Ensure the fruit is fully submerged. Soak at room temperature for a minimum of 48 hours, adding additional liquid if necessary to keep the fruit covered.

Preheat the Oven:

  1. Set the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the bottom with a round of parchment paper.

Prepare the Fruit Purée:

  1. Drain the soaked fruit, reserving the liquid. Using a food processor, blend the fruit into a coarse purée. If necessary, add a few tablespoons of the reserved liquid to achieve a smooth consistency. This should yield approximately 2 cups of purée.

Cream Butter and Sugar:

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and raw sugar together until light and fluffy. Add the lime zest, lime juice, vanilla extract, and Angostura bitters. Mix well. Add the eggs one at a time, ensuring each is fully incorporated before adding the next.

Combine Dry Ingredients:

  1. In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.

Add Wet Ingredients:

  1. Mix 1/2 cup of dark rum with 1 cup of sweet red wine. Gradually add half of the dry ingredients to the creamed butter mixture, followed by half of the rum-wine mixture. Repeat with the remaining dry and wet ingredients, ensuring everything is well combined.

Incorporate the Fruit Purée:

  1. Gently fold the prepared fruit purée and browning into the batter, mixing until fully integrated.

Bake the Cake:

  1. Pour the batter into the prepared cake pan. Bake for 60–90 minutes, or until the edges are dark but not burnt, and a toothpick inserted into the center comes out clean or with moist crumbs.

Add Rum (Optional):

  1. While the cake is still hot, evenly sprinkle 1–4 tablespoons of dark rum over the top. Allow the cake to cool completely in the pan.

Rest the Cake:

  1. If you’ve added rum, wrap the cooled cake in plastic wrap and allow it to rest for at least 2 days to enhance the flavors.

Notes

To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the baking powder and other ingredients are certified gluten-free to avoid cross-contamination.
Enjoy the same rich, festive flavors with this easy adjustment!
Bitty
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< Hi, I'm Bitty! >

I'm Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my "About Me" page for more info!

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