Jamaican Black cake

5 from 2 votes

This Authentic Jamaican black cake is rich, sweet and boozy, and perfect for the holidays or any celebration!

Prep Time15

Cook Time2

Course: Appetizer, Breakfast, Dessert

Cuisine: Caribbean

Servings: -12

Calories: 305kcal

Author: Claudy

Combine the fruits, wine, and rum in a container. Make sure the fruits are covered with rum and wine. You may add more if needed.
Cover and allow to sit for 1 week or more.

Preheat the oven to 300℉ and grease a 10-inch round cake pan or line it with a parchment paper.
Blend the soaked fruits into a smooth puree.
Cream the butter and brown sugar until light and fluffy for about 3 minutes. Add the eggs one at a time and mix. The mixture might curfle, which is okay.
Whisk together the flour, bread crumbs, baking powder, salt, cinnamon, allspice, nutmeg, and cloves until well combined. Add the flour mixture in batches into the butter mixture until smooth.
Add lime zest, lime juice, fruit puree, molasses, and browning. Mix well.
Pour the batter into the greased or lined baking pan, smoothen the top, and bake at 300℉ for 2 hours until a cake tester inserted in the middle comes out clean. Some cakes might need 2 hours 30 minutes depending on the cake pan size.
Transfer to a cooling rack and let it cook for 20 minutes. Pour ¼ cup of wine all over it. Cut and serve.
Let it stay at room temperature for up to 3 days, and pour more wine if needed so it doesn't dry out.

Make sure the eggs and butter are at room temperature before you use them for the recipe. This helps in getting the right soft texture.

To get the perfect smooth batter without any clumps, make sure you sift the flour and the other dry ingredients.

To avoid large chunks of fruit in the cake, make sure you blend the rum soaked fruits nicely.

If you want the cake to have that extra moist texture, place a cake pan filled with water on the bottom of the oven while cooking. This will create steam inside the oven, which will soften the cake.

If you don't have rum soaked fruits, you can make a quick version by boiling the fruits in water for a few minutes, then letting them simmer for 1-2 hours until the liquid reduces and turns dark. After this, they can soak in the dessert wine and rum for 24 hours and should be ready to use!