13 Easy Jamaican Black Cake Recipes 

Easy Jamaican Black Cake Recipes

Jamaican black cake is a special treat with an island twist. It’s often thought of as a Christmas fruit cake, but with easy Jamaican black cake recipes to follow, it’s not just for special holidays. But with dozens of recipes floating around, which easy Jamaican black cake recipes are the best to try at home?

Let’s look at some of the best.

1. Jamaican Black Cake by Brigid Ransome Washington

Jamaican Black Cake by Brigid Ransome Washington

This version of Jamaican black cake takes a bit longer than some others, but it’s the best way to get authentic results. Start with dried fruits, and soak them in a few cups of brandy and dark Jamaican rum for up to three months.

Since Jamaican black cake is often made and then gifted at Christmastime, this recipe also yields three cakes, so you have some to eat and some to share. But, it will take ten eggs and an entire pound of dark brown sugar to do it right. Consider using good rum that you like to drink, so your cake’s flavor is correspondingly flavorful. You’ll make your own browning, and then make your three cakes.

Place all three in a 250-degree oven, and baste their tops with additional rum every half hour after they come out to cool.

2. Jamaican Black Cake by Angela at Bake it With Love

Jamaican Black Cake by Angela at Bake it With Love

This Jamaican black cake recipe is made for people who want a single cake that’s easy to make. So you can do a traditional soak of your fruit or speed things up a bit by simmering your rum, port, and blend of dried fruits. Since the yield is only one cake, you’ll only need a few eggs and a couple of cups of sugar.

You’ll blend the spicy batter together with the fruit and alcohol mixture and add one ingredient that isn’t part of the traditional recipe: lime juice. This small dose of citrus flavor goes a long way to cutting through the decadent richness of the cake and adds a bit of a Caribbean twist to the result.

This is another one that bakes low and slow for a few hours, and it’s essential to let it cool on a wire rack before serving.

3. Jamaican Black Cake by Venetta Williams

Jamaican Black Cake by Venetta Williams

Most recipes for Jamaican black cake require browning, a burnt brown sugar sauce. This one is no exception, so pick some up locally or online before starting. Then you’ll add dates, figs, port, rum, almonds, brandied cherries, currants, candied orange peel, prunes, and two varieties of raisins to a food processor.

Add in your orange juice after the mixture has only small chunks of fruit left. This fruit mixture is strong enough and it only needs to be set up for a few hours, but two or three days is better. Then you’ll use a stand mixer to make a spicy batter.

Start with flour, butter, and the rest of your dry ingredients, plus your browning, eggs, and molasses. Now, incorporate the soaked fruit mixture, and pour it into greased cake pans. Bake the cake in a water bath at 350 degrees for 90 minutes for a perfect center.

4. Jamaican Black Cake from the Naparima Girls’ High School Cookbook

This recipe for Jamaican black cake comes from a girl’s school in Trinidad. It doesn’t require heating your fruit mixture. Just pour prunes, raisins, currants and cherries, candied citrus rind, rum, and brandy into a glass jar or bowl. Let it sit for at least two days. Then, blend it into a thick paste.

You’ll make your own burning by melting and scorching sugar and adding a shot of water. This is going to make a lot of smoke. Then, you’re ready to cream your butter and a pound of sugar and then stir in all the other ingredients, including your fruit paste. You’ll bake this Jamaican black cake in a 250-degree oven for an hour or so, and then reduce the heat to 225 and bake for an additional two to three hours.

5. Jamaican Black Cake by Nemonie Cassells

Jamaican Black Cake by Nemonie Cassells

This authentic, traditional recipe starts with three cups of boiled Red Label fortified wine. After boiling your wine and then letting it cool, you’ll add copious amounts of prunes and cherries and let the concoction soak for a couple of days.

Then you’ll cream your butter and sugar add eggs, vanilla, spices, and baking powder. Fold in your flour, the soaked fruits, leftover wine, and browning. Bake in a greased 10-inch baking tin for 90 minutes at 350 degrees Fahrenheit.

6. Jamaican Black Cake by My Jamaican Recipes

Jamaican Black Cake by My Jamaican Recipes

IF you want to make a traditional Jamaican wedding cake, but you don’t have days to wait around for your fruit and alcohol mixture to meld, consider this version of Jamaican black cake. It starts with creaming butter and dark brown sugar with an electric mixer. Then you’ll add a dozen eggs, three at a time, followed by spices and a bit of plain bread crumbs.

For your fruit mix, simmer one cup of white rum (preferably Jamaican) and two cups of port in a pot on the stove. Add dried fruits and cook until the liquid has all been evaporated or absorbed. Then you’ll blend a bit more and bake at about 350 for only 45 minutes. While still hot, pour over a bit more wine and rum for added flavor.

7. Jamaican Black Cake by Chef Sian Rose

Jamaican Black Cake by Chef Sian Rose

This interpretation of the Jamaican black cake is from a family recipe collection that goes back six generations. Like all versions of Jamaican Christmas cake, this one is a variation on the theme. However, it’s authentic and true to the Caribbean original in many respects. There are no shortcuts in baking it.

The best fruit and wine blends need to sit for 30 days. However, you can speed things along by blending your dried fruits and wine in a blender, so long as you don’t mind your cake being a bit dense. Stay with the recipe’s recommended ingredients and quantities for the best results.

For instance, make sure you beat your separated egg whites until foamy. Using whole eggs will ruin your cake by changing the consistency. After the cake bakes in a 300-degree oven for an hour, boost the temperature to 350 and bake for about another 30 minutes. After the cake has cooled for at least two hours, add a sprinkling of your rum. Icing is optional!

8. Jamaican Black Cake by Tanya at My Forking Life

Jamaican Black Cake by Tanya at My Forking Life

When baking this version of Jamaican black cake, feel free to substitute any sweet dessert wine for the Red Label Jamaican wine listed. Red Label is the traditional choice for soaking your dried fruits, but you’ll be soaking your fruit mix for at least five days, so the dried fruits will impart a lot of sweetness to the liquid. There’s no rum needed for this cake either.

Once you have soaked your dried fruit sufficiently, you can mix together your batter. Be sure that when you’re adding your eggs, you do so one at a time to prevent the cake from thickening and becoming too dense. You’ll also use lime, lime zest, and almond extract to develop the mixture’s flavor notes.

When it goes into the oven at 250, the cake will be a dark chocolate color, almost like a cup of coffee with just a drop of milk in it. By the time it comes out, the sugars will have caramelized, adding to the rich sweetness and making the cake a deep, dark black.

9. Jamaican Black Cake by Daisann Mclane

This recipe makes a sort of drunken version of Jamaican black cake. You’ll need three separate alcohols to make it, including fruit-flavored brandy, Guinness stout, and dark rum. The best rum to use is West Indian, from brands like Appleton or Old Oak.

You’ll mix all three with equal parts of dried raisins, currants, prunes, and cherries, and let the mixture sit in a glass or ceramic bowl as long as possible. For the best results baking this cake at Christmas time, you might want to get this all together by mid-November. Check the mixture every few days, and if you can see the top layer of fruit, add another splash of rum and stout and give the container a stir.

Once it’s ready, grind the fruit blend in a food processor until it forms a paste. Now, you’ll cream your butter, then add your three eggs one at a time. Now it’s time to add in all your ingredients, including burnt-sugar. When you incorporate everything together, don’t use an electric beater. Instead, fold everything together gently with a spoon.

After baking and cooling the cake, pour a ¼ cup of rum over the top for an extra infusion of boozy flavor. This cake will be very moist, with a consistency similar to plum pudding.

10. Jamaican Black Cake by Katie at Taste of the Islands

Jamaican Black Cake by Katie at Taste of the Islands

This version of Jamaican wedding cake is yet another variation, but it’s among the simplest. Instead of yielding a huge batch of batter for multiple cakes, this is just enough for one. And it starts out with the same blend of fruits. But for practicality, consider using any port wine and brandy that suits your palette. If you like to drink it, it’s perfect for your cake.

If you enjoy white rum, consider adding some for a bit of a departure from the original recipe but for another standout flavor. You can soak things for up to a year, but the duration is up to you.

11. Jamaican Black Cake by Joan Matthew at Big Oven

Jamaican wedding cakes are decadent and typically very flavorful, with a strong liquor-y bite. This version of the Jamaican black cake pretty much sticks with that formula. But, for a little bit of contrast, you’ll add a layer of almond paste and another of royal icing.

Encased in a thick, hard coating of icing, the resulting cake is still moist and boozy inside, but there’s a sweet balance in each bite thanks to the shell. Everything else about this cake is pretty much traditional, including giving the dried fruits a three-week soak in dark rum. But, if you’re a big fan of a little extra crunch, you’ll appreciate the added touch of chopped pecans added to this cake’s batter.

12. Jamaican Black Cake by African Bites

Jamaican Black Cake by African Bites

If you like your Jamaican cake recipe to have some flexibility for spur of the moment changes to your list of ingredients, this is the recipe for you. It’s a pretty standard take on the traditional formula, but it leans toward being easier to make because of its practicality.

It aims for a consistency that is a blend of fruit cake and pudding for a rich texture that’s not too dense or crumbly. Then, you can adjust how you make it to the way you like it best. Add some chopped nuts to the next batch of batter if you’d like it more crumbly. Or, maybe add some extra fruit paste to make it a little bit silkier.

It’s a good idea to make large batches of your ingredients with this version of Jamaican cake because experimenting is half the fun. Make a cake now to test it out, then another cake to make adjustments down the road. Then reveal your triumph at the next big holiday with your perfect Jamaican fruit cake.

13. Jamaican Black Cake by Jammer

Jamaican Black Cake by Jammer

Springform pans make cooking some cakes easier. If you have one, you might want to try this recipe for Jamaican black cake. It makes enough batter for two nine-inch springforms, so you’ll have enough cake to make one for yourself and one for a holiday gift. This version of Jamaican rum cake also uses an ingredient found around major spring holidays, Passover wine.

The result is a cake that is quite moist and perhaps best with a layer of almond paste on top. If that sounds yummy but intimidating, don’t worry, there are detailed instructions to make it easy.

Easy Jamaican Black Cake Recipes, Final Thoughts

Jamaican Black cake is known by many names. But whether you call it wedding cake, rum cake, or black cake, you can enjoy tweaking the recipe to make it your blend of traditional Caribbean ingredients with a personal twist.            

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