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Jamaican Black Cake: A Sweet Taste of the Caribbean Holidays 🌴🎄

Get ready to fall in love with this rich and flavorful Jamaican Black Cake, aka rum cake! It’s not just a dessert—it’s a whole vibe! Packed with rum-soaked dried fruits, warm spices, and that bold Caribbean flair, this cake is the heart of any festive celebration. And let me tell you, the secret to its unforgettable taste? Wray & Nephew White Overproof Rum—because when Jamaicans say rum, we mean business! 😏🍹
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Soaking Fruit 7 days
Servings: 8
Course: Dessert
Cuisine: Caribbean
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup Salted Butter softened to room temp
  • 1 cup Dark Brown Sugar packed
  • 6 Large Eggs room temp
  • 2 tbsp Vanilla Extract
  • 5 tbsp Browning or Homemade Browning Sauce
  • 2 tbsp Molasses
  • 1 tbsp Ground Cinnamon
  • 1 tsp Ground Nutmeg
  • 1/4 tsp Ground Allspice
  • 1 1/2 cup All Purpose Flour spooned and leveled
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 2 cups Fruit for Christmas Cake pureed until smooth, with the rum and wine listed below. OR use the quick soak method for preparing fruit. See notes.
  • 1/4 cup Wray & Nephew White Overproof Rum to be added to fruit when pureeing
  • 1/4 cup J. Wray & Nephew Red Label Wine to be added to fruit when pureeing
  • Juice from 1/2 Lime
  • Zest from 1/2 Lime

Equipment

  • 9-inch Round Cake Pan plus an additional baking pan to hold water
  • Stand Mixer or Hand Mixer  to cream the butter and sugar
  • Wooden Spoon for folding ingredients
  • Large mixing bowl to do the egg mixture
  • Measuring cups ingredients need to be accurately measured
  • Measuring spoons ingredients need to be accurately measured
  • Rubber Spatula for scraping out the cake mixture from bowl

Method
 

  1. Preheat the oven to 300°F (149°C) and prepare a 9-inch round cake pan by greasing the bottom and sides using butter. Set aside an additional cake pan of water to be placed at the bottom of the oven during the baking process
  2. Add the butter and dark brown sugar to a large mixing bowl or the bowl of a stand mixer and cream on medium speed until light and fluffy (about 5 to 6 minutes). Set aside.
  3. Add eggs to another large bowl, and beat using a hand mixer or whisk until light yellow in colour and foamy on top (about 3 to 5 minutes). To the egg mixture add the vanilla, browning, molasses, lime juice and gently mix using low speed (about 30 seconds). Then, add cinnamon, nutmeg, allspice, baking powder, salt, and lime zest and gently mix using low speed again (about 30 seconds).
  4. Pour egg mixture into the butter-sugar mixture, and fold well with a wooden spoon until fully mixed (about 3 minutes). Then fold in the pureed fruit mixture, and lastly the flour.
  5. Pour cake mixture into prepared cake pan and place into the oven along with the additional cake pan of water underneath (on the bottom rack) to ensure the cake does not dry out. Bake for approximately 2 hours (baking times will vary), cake is ready when a toothpick comes out clean or almost clean after inserting into the center of the cake.
  6. Once cake done, remove from oven and place cake pan on a cooling rack. Then, pour 1/2 cup of J. Wray & Nephew Red Label wine overtop while hot. Allow to soak into cake. Then when completely cooled, remove cake from pan, slice and enjoy!

Notes

What Makes Black Cake So Special?

Jamaican Black Cake isn’t just dessert—it’s a tradition! The preparation process is long, often taking weeks or months to soak the fruits and develop the flavors. That’s why this cake is reserved for holidays, weddings, and other big celebrations. It’s the kind of dessert that’s worth every ounce of patience.

Ingredient Spotlight:

  • Salted Butter: Softened for easier mixing and to grease the pan.
  • Dark Brown Sugar: Adds moisture and a rich, caramel-like sweetness.
  • Eggs: Help bind the cake and create structure.
  • Vanilla Extract: Enhances the overall flavor.
  • Browning Sauce: Gives the cake its iconic dark color.
  • Molasses: Deepens the sweetness and enhances the dark hue.
  • Spices (Cinnamon, Nutmeg, Allspice): Bring those warm, festive flavors.
  • Soaked Fruits: The star of the show—rehydrated and pureed for richness.
  • Wray & Nephew White Overproof Rum: A Jamaican staple, adding bold flavor and kick.
  • J. Wray & Nephew Red Label Wine: Sweet and flavorful, perfect for soaking fruits and keeping the cake moist.
  • Lime: Zest and juice for a touch of citrusy brightness.
Serve It Up:
Black Cake gets better with time. Brush it with rum every few days to keep it moist and flavorful. Serve it as-is, or dress it up with marzipan and icing for extra flair.
Whether it’s Christmas, a wedding, or just a special treat, Jamaican Black Cake is guaranteed to bring the party. 🇯🇲✨