Jamaican Black Cake, sometimes called Caribbean Fruit Cake or Rum Cake, is more than just a dessert — it’s a tradition, a celebration, and a centerpiece of family gatherings. Deeply rich in flavor, dense yet moist, packed with soaked dried fruits, and infused with rum and wine, this cake has been a symbol of Caribbean hospitality for centuries.
This recipe guides you step by step, from soaking fruits to baking and aging your cake to perfection.
✨ History & Cultural Background
The Jamaican Black Cake is a descendant of the British plum pudding, brought to the Caribbean during the colonial period. Over time, it evolved as locals incorporated native ingredients and the abundant rum produced in the region. Today, it’s considered the national cake of Jamaica, commonly served at:
Christmas holidays (a must on every festive table).
Weddings (often the official wedding cake, beautifully decorated with royal icing).
Special family gatherings where it symbolizes unity, love, and celebration.
Its signature dark color comes from both the caramelized sugar (known as “browning”) and the deep blend of fruits soaked for weeks — sometimes even months or years — in dark rum and red wine. The longer the soak, the deeper and more complex the flavor!
Ingredients
For the Fruit Mixture (soaked in advance):
1 ½ cups (240g) raisins
1 ½ cups (240g) currants
1 cup (160g) pitted prunes
1 cup (160g) dried cherries
1 cup (160g) mixed peel (candied citrus peel)
1 ½ cups (360ml) dark Jamaican rum (like Appleton Estate)
1 ½ cups (360ml) red wine (sweet red wine works best)
For the Cake Batter:
2 cups (250g) all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground cloves
¼ teaspoon salt
1 cup (225g) unsalted butter, softened
1 ½ cups (300g) dark brown sugar
6 large eggs
1 tablespoon vanilla extract
1 tablespoon almond extract
1 tablespoon browning sauce (optional, but traditional, for darker color and caramel flavor)
Zest of 1 orange
Zest of 1 lemon
For the Final Soak:
½ cup (120ml) dark rum
½ cup (120ml) red wine
Step-by-Step Directions
1. Prepare the Fruit Mixture
Combine raisins, currants, prunes, dried cherries, and mixed peel in a large glass or ceramic bowl.
Pour in the dark rum and red wine. Mix well so every piece of fruit is soaked.
Cover the bowl tightly and let the fruit soak for at least 3 days (a week or longer is best). Stir occasionally.
Tip: Some families soak fruits for months or even a year! The longer the soak, the richer the flavor.
2. Preheat the Oven
Preheat your oven to 300°F (150°C).
Grease and line a 9-inch (23cm) round cake pan with parchment paper. For extra protection, line the outside with brown paper to prevent burning (traditional method).
3. Blend the Fruits
Once soaked, transfer the fruit mixture (along with the soaking liquid) to a blender or food processor.
Blend into a thick paste (smooth or slightly chunky, depending on preference).
Set aside.
4. Mix the Dry Ingredients
In a medium bowl, whisk together:
Flour, baking powder, cinnamon, nutmeg, allspice, cloves, and salt.
This ensures the spices are evenly distributed.
5. Cream Butter & Sugar
In a large mixing bowl, cream the softened butter with the dark brown sugar until light and fluffy (about 4–5 minutes with an electric mixer).
Add eggs one at a time, beating well after each addition.
Stir in the vanilla extract, almond extract, and browning sauce (if using).
6. Combine Everything
Gradually fold the dry flour mixture into the butter mixture.
Stir until just combined (do not overmix).
Gently fold in the blended fruit mixture, orange zest, and lemon zest.
The batter will be thick, dark, and aromatic.
7. Bake the Cake
Pour the batter into the prepared cake pan. Smooth the top with a spatula.
Bake in the preheated oven for 2 to 2 ½ hours, or until a skewer inserted in the center comes out mostly clean.
Tip: If the top is browning too quickly, cover with foil during the last hour.
8. Soak the Cake
While still warm, poke small holes all over the top using a skewer.
Slowly pour the additional rum and red wine mixture over the cake, letting it soak in.
Allow the cake to cool completely in the pan before removing.
9. Store & Serve
Wrap the cooled cake tightly in parchment paper, then foil.
Store in an airtight container. The cake keeps for weeks to months — in fact, the flavor gets better with time.
Traditionally, Jamaican families “feed the cake” by brushing or sprinkling more rum/wine over it weekly.
✨ Serving Ideas
Slice and enjoy plain, as the flavor is already rich and deep.
Serve with a scoop of vanilla ice cream or a dollop of whipped cream for contrast.
For weddings or Christmas, decorate with royal icing or marzipan for a festive look.
Pro Tips for the Perfect Jamaican Black Cake
Soak your fruits early – The longer, the better. This is the soul of the cake.
Use Jamaican rum – Its smoky, bold flavor makes a huge difference.
Don’t skip the browning – It gives the cake its iconic deep black color.
Low & slow baking – Prevents the cake from drying out.
Age the cake – Wrap well and store; the flavor improves dramatically.
Variations Across the Caribbean
Trinidad Black Cake – Slightly lighter and often uses cherry brandy.
Barbados Rum Cake – More rum-soaked sponge-like texture.
St. Vincent Black Cake – Usually spicier with extra ginger.
⏰ Recipe Summary
Prep Time: 30 minutes (plus fruit soaking time)
Cook Time: 2 to 2 ½ hours
Total Time: 2 ½ – 3 hours (excluding soaking)
Servings: 12–16 slices
Calories: ~380 per slice
Jamaican Black Cake isn’t just dessert — it’s heritage, history, and heart baked into every slice. Whether for Christmas, weddings, or just because you want to treat yourself, this cake is unforgettable.