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Jamaican Black Cake Recipe

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4.2 from 11 reviews

This traditional Jamaican Black Cake is a moist, rich holiday dessert known for its deep flavors infused with dark rum, spices, and fruit. Featuring a tender crumb darkened with browning and molasses, it’s soaked in red wine for added moisture and a subtle tang. Perfect for festive occasions, this cake combines creamed butter and sugar with spiced eggs and pureed Christmas fruits, baked gently to develop its signature dense texture and bold flavor.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 30 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Caribbean

Ingredients

Butter and Sugar

  • 1/2 cup Salted Butter, softened to room temperature (plus more for greasing baking pan)
  • 1 cup Dark Brown Sugar, packed

Egg Mixture

  • 6 Large Eggs, room temperature
  • 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
  • Juice from 1/2 Lime
  • Zest from 1/2 Lime

Dry Ingredients

  • 1 1/2 cup All Purpose Flour, spooned and leveled
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Salt

Fruits and Liquids

  • 2 cups Fruit for Christmas Cake (pureed with rum and wine)
  • 1/4 cup Wray & Nephew White Overproof Rum (for fruit puree)
  • 1/4 cup J. Wray & Nephew Red Label Wine (for fruit puree)
  • 1/2 cup J. Wray & Nephew Red Label Wine (to pour over cake after baking)
  • Red Label Wine and White Overproof Rum combined for spritzing cake every few days

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 300°F (149°C). Grease a 9-inch round cake pan thoroughly with butter. Place an additional pan filled with water on the bottom rack of the oven to create steam and prevent the cake from drying out during baking.
  2. Cream Butter and Sugar: In a large mixing bowl or stand mixer, cream together the softened butter and dark brown sugar on medium speed until the mixture is light and fluffy, about 5 to 6 minutes. Set this aside once ready.
  3. Prepare Egg Mixture: In a separate large bowl, beat the eggs with a hand mixer or whisk until they become light yellow and foamy on top, approximately 3 to 5 minutes. Add the vanilla extract, browning, molasses, and lime juice, mixing gently on low speed for about 30 seconds. Next, incorporate the ground cinnamon, nutmeg, allspice, baking powder, salt, and lime zest, again mixing gently on low speed for another 30 seconds.
  4. Combine Mixtures: Pour the seasoned egg mixture into the butter and sugar mixture. Fold gently but thoroughly with a wooden spoon until well combined, about 3 minutes. Fold in the pureed Christmas fruit mixture followed by the all-purpose flour, making sure everything is evenly incorporated.
  5. Bake the Cake: Pour the completed batter into the prepared cake pan. Place the pan into the preheated oven on the middle rack; ensure the pan of water remains on the bottom rack. Bake for approximately 2 hours. The cake is done when a toothpick inserted into the center comes out clean or nearly clean. Baking time may vary slightly based on oven.
  6. Cool and Soak Cake: Remove the cake from the oven and place the pan on a cooling rack. While the cake is still hot, pour 1/2 cup of J. Wray & Nephew Red Label wine over the top, allowing it to soak in thoroughly. Once completely cooled, remove the cake from the pan, slice, and serve. Optionally, spritz the cake every few days with a mixture of Red Label Wine and White Overproof Rum to enhance flavor and moisture.

Notes

  • Use room temperature ingredients for best mixing results and even texture.
  • Placing a pan of water in the oven creates steam, preventing the cake from drying out during the long bake time.
  • Browning gives the cake its characteristic dark color and deep flavor; if unavailable, homemade browning sauce can be used.
  • The cake needs to bake low and slow to develop its dense, moist crumb.
  • Saturating the hot cake with wine right after baking adds moisture and richness.
  • Spritzing with rum and wine over several days improves flavor and keeps the cake moist—ideal for holiday celebrations.

Find it online: https://cheftinaskitchen.com/jamaican-black-cake-recipe/