Jamaican Black Cake.

Jamaican Black Cake.

𝐓𝐫𝐚𝐝𝐢𝐭𝐢𝐨𝐧𝐚𝐥 𝐉𝐚𝐦𝐚𝐢𝐜𝐚𝐧 𝐁𝐥𝐚𝐜𝐤 𝐂𝐚𝐤𝐞

Ingredients:

• For the Fruit Mixture:

• 1 1/2 cups (240g) raisins
• 1 1/2 cups (240g) currants
• 1 cup (160g) prunes
• 1 cup (160g) dried cherries
• 1 cup (160g) mixed peel
• 1 1/2 cups (360ml) dark rum
• 1 1/2 cups (360ml) red wine

• For the Cake Batter:

• 2 cups (250g) all-purpose flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 1 cup (225g) unsalted butter, softened
• 1 1/2 cups (300g) dark brown sugar
• 6 large eggs
• 1 tbsp vanilla extract
• 1 tbsp almond extract
• 1 tbsp browning sauce (optional, for a darker color)
• Zest of 1 orange
• Zest of 1 lemon

• For the Final Soak:

• 1/2 cup (120ml) dark rum
• 1/2 cup (120ml) red wine

Directions:

Prepare the Fruit Mixture:

In a large bowl, combine the raisins, currants, prunes, dried cherries, and mixed peel. Pour the dark rum and red wine over the fruits and mix well. Cover and let the fruits soak for at least 3 days, preferably a week or longer, stirring occasionally.

Preheat the Oven:

Preheat your oven to 300°F (150°C). Grease and line a 9-inch (23cm) round cake pan with parchment paper.

Blend the Fruits:

After soaking, transfer the fruit mixture to a blender or food processor and blend to a thick paste. Set aside.

Mix the Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, allspice, cloves, and salt. Set aside.

Cream the Butter and Sugar:

In a large mixing bowl, cream the softened butter and dark brown sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, almond extract, and browning sauce (if using).

Combine the Mixtures:

Gradually fold the dry ingredients into the butter mixture until just combined. Stir in the blended fruit mixture, orange zest, and lemon zest until evenly distributed.

Bake the Cake:

Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 2 to 2 1/2 hours, or until a skewer inserted into the center of the cake comes out clean.

Soak the Cake:

While the cake is still warm, use a skewer to poke small holes all over the top. Pour the additional dark rum and red wine over the cake, allowing it to soak in. Let the cake cool completely in the pan.

Serve:

Once fully cooled, remove the cake from the pan. Jamaican Black Cake can be stored for weeks, wrapped tightly, and the flavor will only improve with time. Serve it on its own or with a scoop of ice cream.

⏰ Prep Time: 30 minutes (plus soaking time)

⏱️ Cook Time: 2 to 2 1/2 hours

🍴 Servings: 12-16 slices

🔥 Calories: 380 per slice