Jamaican Christmas Cake, also known as Jamaican Black Cake or Rum Cake, is a rich and indulgent dessert that embodies the spirit of the holiday season. This traditional Caribbean treat is a staple in many Jamaican households during Christmas, weddings, and special celebrations. With its deep flavors and moist texture, it’s no wonder that this cake has become a beloved favorite.
Jamaican Christmas Cake Recipe
Bring the warmth and richness of the islands to your holiday table with this traditional Jamaican Christmas Cake. It's a delightful blend of fruits soaked in rum, spices, and a moist, flavorful cake that even a beginner can make. Get ready to impress your family with this sweet holiday treat!
Equipment
- Large Mixing Bowl
- Medium Mixing Bowl
- Electric Mixer
- 9-inch Cake Pan
- Parchment Paper
- Measuring Cups and Spoons
- PATULA
- Whisk
- Toothpick or Skewer
- Cooling Rack
- Aluminum Foil
Ingredients
- 2 cup mixed dried fruits (raisins, currants, prunes, cherries)
- 1 cup dark rum
- 1 cup red wine
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- 5 large eggs
- 2 cup all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ cup molasses
- 1 Zest of lime
- ¼ cup mixed peel
- ¼ cup almond meal (optional)
- 2 tbsp browning (for deep color)
- 1 Pinch of salt
Instructions
- ➤ Soak the fruits:In a large bowl, combine the mixed dried fruits (raisins, currants, prunes, and cherries) with 1 cup of dark rum and 1 cup of red wine.Stir well, ensuring all the fruits are covered with the liquid.Cover the bowl with plastic wrap and leave it in a cool place to soak overnight, or ideally for up to a week. The longer they soak, the richer the flavor will be.If soaking for several days, stir the mixture daily to make sure the fruits absorb the liquid evenly.
- ➤ Preheat the oven:Preheat your oven to 325°F (165°C).Grease a 9-inch cake pan with butter, then line it with parchment paper to ensure the cake doesn’t stick. This step is important because the cake is moist and sticky.
- ➤ Cream the butter and sugar:In a large mixing bowl, place the softened butter and brown sugar.Use an electric mixer on medium speed to beat the butter and sugar together until it turns pale and fluffy. This will take about 3-5 minutes. The fluffiness of this mixture will make the cake soft.Scrape down the sides of the bowl occasionally to ensure everything is mixed evenly.
- ➤ Add the eggs:Crack the eggs one by one into the butter-sugar mixture, beating well after each addition. This helps the eggs to incorporate without curdling the batter.After all the eggs are in, mix in 1 teaspoon of vanilla extract and the zest of 1 lime. These add a lovely aroma to the cake.Continue mixing until the batter looks smooth and creamy.
- ➤ Mix the dry ingredients:In a separate medium-sized bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, 1 teaspoon of baking powder, and a pinch of salt.If using almond meal, add ¼ cup to the dry mixture and whisk to combine. The almond meal adds a slight nutty flavor and texture to the cake.
- ➤ Combine everything:Gradually add the dry ingredients into the wet butter mixture. Do this in batches, folding gently with a spatula or using the mixer on low speed. This prevents overmixing and keeps the cake tender.Pour in ¼ cup of molasses and mix until combined. The molasses adds moisture and a deep, rich flavor to the cake.Add 2 tablespoons of browning for that signature dark color of Jamaican Christmas Cake.Once the batter is mixed, fold in the soaked fruits (along with any remaining liquid from the soaking bowl) and ¼ cup of mixed peel. Make sure the fruits are evenly distributed throughout the batter.
- ➤ Prepare for baking:Pour the thick, fruit-filled batter into the prepared cake pan, using a spatula to smooth the surface evenly.Tap the pan gently on the counter a few times to release any air bubbles that might be trapped in the batter.
- ➤ Bake the cake:Place the cake in the preheated oven and bake for about 2 hours. Start checking the cake at the 1 hour 45-minute mark by inserting a toothpick or skewer into the center. It should come out mostly clean with a few moist crumbs clinging to it.If the top of the cake starts to brown too quickly, loosely cover it with aluminum foil halfway through baking to prevent it from burning.
- ➤ Cool and finish:Once the cake is done, remove it from the oven and let it cool in the pan for about 10-15 minutes.Carefully lift the cake out of the pan and place it on a wire rack to cool completely.For extra moistness, brush the top of the cooled cake with more rum or wine. You can repeat this step over the next few days to enhance the flavor and keep the cake moist.
- ➤ Serve and enjoy:Slice the cake and serve as is, or with a side of vanilla ice cream or whipped cream for an indulgent holiday treat.
Notes
For an extra Jamaican flair, serve the cake with a side of vanilla ice cream or a dollop of whipped cream!
