Best 2 Jamaican Black Cake Recipes

Indulge in the rich, dark delicacy of Jamaican Black Cake, a culinary masterpiece that embodies the vibrant spirit of the Caribbean. This dense, moist cake is a harmonious blend of spices, dried fruits, and rum, a testament to Jamaica's diverse cultural influences. With its distinct black hue and intricate flavors, Jamaican Black Cake is a staple of celebrations, enjoyed during the holidays and special occasions. This article offers a collection of authentic recipes that capture the essence of this iconic cake, providing both traditional and contemporary variations. Embark on a culinary journey, exploring the secrets behind this beloved dessert and creating your own unforgettable Jamaican Black Cake experience.

Here are our top 2 tried and tested recipes!

JAMAICAN BLACK CAKE

Jamaican Black Cake image

Provided by Food Network

Categories dessert

Time 5h30m

Yield 2 cakes

Number Of Ingredients 24

Ingredients

1 cup pitted dates
1 cup dried figs
1 1/4 cups port wine
1 1/4 cups white rum, such as Appleton
1/2 cup sliced almonds
1/2 cup brandied cherries with their liquid (or substitute maraschino cherries)
1/2 cup currants
1/2 cup candied orange peel
1/2 cup dried prunes
1/2 cup dark raisins
1/2 cup golden raisins
1 orange, juiced
1 1/2 cups (3 sticks) unsalted butter, plus more for greasing cake pans
2 cups flour, sifted
2 cups brown sugar
1 teaspoon baking powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Pinch of salt
1 teaspoon molasses
1 teaspoon browning
5 eggs

Steps:

Add the dates, figs, 1 cup of the port, 1 cup of the rum, the almonds, brandied cherries with their liquid, currants, candied orange peel, prunes and dark and golden raisins to a food processor. Process this mixture until the dried fruit is broken down into smaller chunks. Stir in the orange juice. Allow it to soak in the rum for at least 2 hours 30 minutes, but preferably for 2 to 3 days.
Preheat the oven to 350 degrees F. Grease 2 cake pans and line them with brown or wax paper.
In a stand mixer, combine the butter, flour, brown sugar, baking powder, allspice, cinnamon, cloves, nutmeg, salt, molasses, browning and eggs. Slowly add the rum-soaked fruit to the mixer a little at a time and mix to combine all of the ingredients.
Divide the cake batter between the prepared cake pans. Bake the cakes in a water bath by filling a large roasting pan halfway up with water and then setting the cake pans inside. Bake for 1 hour 30 minutes.
Sprinkle the remaining port and rum on top of the cakes and let them cool. These cakes will last for days stored in parchment paper and plastic wrap and for weeks when frozen.

JAMAICAN BLACK CHRISTMAS CAKE RECIPE - (3.9/5)

Jamaican Black Christmas Cake Recipe - (3.9/5) image

Provided by SFCook

Number Of Ingredients 14

Ingredients

4 cups mixed dried fruits (raisins, currants, prunes, citron, cherries, dates)
3 cups port wine
3 cups white rum (preferably Appleton)
1/2 pound butter
1/2 pound granulated sugar (brown sugar is traditional but Valrie says granulated dissolves quicker)
6 eggs
12 ounces all-purpose flour
2 tablespoons baking powder
1 tablespoon browning
1 teaspoon Benjamin vanilla extract
1 teaspoon almond extract
1 teaspoon nutmeg
1 teaspoon ground allspice
2 teaspoon lemon juice

Steps:

Preparing Fruits for Baking: Wash fruit well. Soak fruits in 2 cups port wine and 2 cups rum for at least 4 weeks before baking. To bake the cake: Preheat oven to 350 degrees F. Grease a 10-inch baking tin with butter or margarine. Line the tin with wax paper. Mix butter and sugar until light and fluffy. Add eggs, one at a time, and continue beating until mixture is smooth. Add flour and baking powder and continue to mix. Blend in browning, vanilla, almond, nutmeg, allspice, and lemon juice. In a blender or processor, grind fruits and add to mixture. Add 1 cup rum and 1 cup wine and mix well. Place in oven. Cake is baked when a knife is inserted into center of cake and comes out clean. Check cake after an hour. This will make approximately 4 pounds of cake. If you're baking it weeks or months in advance, continue basting it periodically with wine.

Tips:

Use good quality ingredients, especially the fruits and spices. This will make a big difference in the flavor of the cake.
Soak the fruits in alcohol for at least 24 hours, or up to a week. This will help to plump them up and give them a more intense flavor.
Use a heavy-duty mixer to cream the butter and sugar together. This will help to incorporate air into the mixture, making the cake light and fluffy.
Add the eggs one at a time, beating well after each addition. This will help to prevent the mixture from curdling.
Sift the flour, baking powder, and salt together before adding them to the batter. This will help to ensure that the cake is light and airy.
Fold in the soaked fruits and nuts gently. Overmixing will make the cake tough.
Bake the cake in a preheated oven at 300°F for 2-3 hours, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

Jamaican black cake is a rich, dense, and flavorful cake that is perfect for any occasion. With its unique blend of spices and dried fruits, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give Jamaican black cake a try. You won't be disappointed!