Jamaican Black Cake a Taste of Island Tradition

Jamaican Black Cake: A Taste of Island Tradition

Fancy a taste of sunshine this Christmas? Let's have a bash at making Jamaican Black Cake . This isn't your run-of-the-mill fruitcake.

It's a super flavorful, boozy bake that’ll transport you straight to the Caribbean.

What's the Buzz About This Cake?

The Jamaican Black Cake recipe has a rich history. It's a staple Caribbean Christmas Desserts , similar to a fruitcake.

Its flavour comes from fruits soaked in rum and wine. It is a real festive treat, think sunshine and spices.

This recipe is a bit of a challenge, but totally worth the effort for its rich island flavors.

This cake is more than just dessert. It’s a tradition passed down. It's perfect for celebrating special moments. Sharing Jamaican Black Cake says: "I put in the love!" This is a delicious Christmas Pudding Alternative .

Why You'll Love This Black Cake

Honestly, the best thing about this boozy fruit cake recipe is the flavour. It's so intense! Plus, the rum keeps it moist for ages.

It’s packed with soaked fruit and spices. Hello Christmas! If you are looking for a Traditional Jamaican Desserts this is it.

Making this cake means you're about to create something truly special. It's the ultimate centerpiece for your festive table. Who wouldn’t want a slice? Now, let's talk ingredients, shall we?

Ingredients & Equipment

Alright, let's talk about what you need to whip up this jamaican black cake . Don't stress too much; it's mostly stuff you probably already have, except maybe the bucketload of booze for the fruit! This is the first step to making an amazing jamaican christmas cake recipe .

Main Ingredients: The Heart of the Cake

• Mixed Dried Fruits: 1 kg (2.2 lbs) – Raisins, currants, cherries, the whole shebang. The better quality, the better the cake!
• Dark Rum: 250 ml (1 cup) – Appleton Estate is the go-to, but anything decent will do.
• Red Wine: 250 ml (1 cup) – Port or Sherry is best. Don't use the cheap stuff!
• Browning: 1 tbsp (Optional) - Adds a deeper colour to the soaked fruit.
• Granulated Sugar: 125g (½ cup) (for Burnt Sugar)
• Water: 60ml (¼ cup) (for Burnt Sugar)
• Unsalted Butter: 250g (1 cup, 2 sticks) – Softened, please!
• Granulated Sugar: 250g (1 ¼ cups) – For the batter itself.
• Large Eggs: 6 – Free range if you can.
• All-Purpose Flour: 250g (2 cups) – Plain flour does the trick.
• Baking Powder: 1 tsp – For that lovely rise.
• Mixed Spice: 1 tsp – Cinnamon, nutmeg, cloves, the usual suspects.
• Ground Ginger: 1 tsp – Adds a bit of warmth, you know?
• Almond Extract: 1/2 tsp – Just a touch.
• Vanilla Extract: 1/4 tsp – Can't hurt!
• Browning: 2 tbsp (Optional) For extra dark colour in the batter.
• Rum or Wine: 2 tbsp – To loosen up the batter.
• Ground Almonds/Almond Flour: 125g (1 cup) – Gives it a lovely texture. This really does add a unique taste to the West Indian Black Cake, that makes it stand out.

Remember, the dried fruit maceration is crucial. We need at least 3 days, but ideally weeks for this boozy fruit cake recipe .

Seasoning Notes: Adding That Oomph

The spice mix is key. Cinnamon, nutmeg, and cloves are your core. The almond extract adds that special something . Play around with it! Don't be afraid to chuck in a pinch of allspice or even a tiny bit of cardamom.

For a super dark colour and flavor, a bit of burnt sugar caramel is essential. If you don't have mixed spice, you can easily use cinnamon, allspice, and nutmeg.

Equipment Needed: Keep it Simple

• Large Bowl/Container: For soaking those glorious fruits!
• Heavy Bottomed Pan: For the burnt sugar drama.
• Electric Mixer: Stand or hand mixer, your choice.
• Spatula: For folding and scraping.
• 9 inch Cake Pan: Round or loaf, doesn't matter too much. Grease it well and line with parchment!
• Oven Thermometer: Seriously, get one if you don't have one! Ovens are liars.
• Toothpick/Skewer: For checking if it's done.

You don't need fancy equipment to make a good cake. If you don't have a stand mixer, a good old wooden spoon and some elbow grease will do the trick.

A loaf pan can be used in place of a round cake pan.

Making traditional jamaican desserts like this one is all about patience and love. It does take some skill and time, specially when burning the sugar for the colour but it will be all worth it.

The dark rum cake recipe will be the star of your party!

Jamaican Black Cake: A Taste of Island Tradition

Fancy a bit of Caribbean Christmas Desserts this year? Ditch the usual Christmas pudding. Let's make some Jamaican Black Cake ! Trust me, this Boozy Fruit Cake Recipe will blow your mind.

It is a labor of love, but oh so worth it.

Prep Like a Pro Before You Bake

First, the mise en place . Get all your ingredients measured and ready. It saves time and stress. The most essential part? The fruit! It needs to soak in the booze, and the time you do it is what determines how well the cake turns out!.

Safety Reminder: When making burnt sugar, be super careful. It's scorching hot! Seriously, don't be a hero. Use oven mitts and keep kids away.

step-by-step to Deliciousness

1. Soak those fruits : In a large bowl, mix 1 kg mixed dried fruits, 250ml dark rum, and 250ml red wine. Seal it tight. Pop it in the fridge for at least 3 days. The longer, the better, weeks are the best!
2. Burnt Sugar Magic: Combine 125g sugar and 60ml water in a pan. Cook over medium heat until dark amber. Stand back and carefully add a bit of hot water. Cool completely. This gives that classic dark colour.
3. Creamy Dreamy: Beat 250g softened butter and 250g sugar until light and fluffy.
4. Egg-cellent Addition: Beat in 6 large eggs, one at a time.
5. Dry Times: Whisk together 250g flour, 1 tsp baking powder, and spices (1 tsp mixed spice, 1 tsp ginger).
6. Combine It All: Gradually add dry ingredients to the wet, alternating with rum/wine (2 tbsp).
7. Fruit & Nuts: Fold in the soaked fruits, 125g ground almonds, almond extract, vanilla extract, and burnt sugar.
8. Pan It: Pour into a greased and lined 9 inch pan.
9. Bake: Bake at 150° C ( 300° F) for 2- 3 hours . Check with a toothpick.
10. Cool, Feed, Wrap: Cool, brush with rum, wrap tightly. Store in the fridge.

My Secrets for Dark Rum Cake Recipe Perfection

• Don't overbake it! Keep an eye on it after 2 hours. A dry Jamaican Black Cake is a crime.
• Feed the cake! Brush with rum every few days. It keeps it moist and flavorful. Honestly, it's like giving the cake a little love.
• Burnt sugar can be tricky. Go slowly. Don't let it burn too much. It will taste bitter.

Making this Traditional Jamaican Desserts is more than just baking. It's about connecting with tradition. Sharing it with loved ones.

It's the ultimate comfort food with a kick! It's the perfect Christmas Pudding Alternative

Recipe Notes for the Ultimate Jamaican Black Cake

Right, so you're about to embark on making Jamaican Black Cake . Brilliant! Think of these recipe notes as little hints from someone who's been there, done that.

Trust me , they'll come in handy. Let's dive into the little secrets that make this boozy fruit cake recipe a success.

Plating Like a Pro: Serving Suggestions

Honestly, the presentation is half the battle. A slice of this beaut looks amazing all on its own. But, if you're feeling fancy, a scoop of vanilla ice cream is the classic move.

And don't forget the Jamaican Rum Raisin Cake can be served with hard sauce! This is a creamy, boozy sauce that’ll totally elevate things.

For drinks? A nice hot chocolate fits perfectly or how about coffee?

Storing Secrets: Keeping Your Cake Delicious

Okay, so you've baked your masterpiece. What next? Once it's completely cool, wrap that West Indian Black Cake tightly in plastic wrap.

Then, double wrap it in foil. Chuck it in the fridge. It'll keep for weeks. And, here's a tip: give it a little "drink" of rum every few days to keep it moist, honestly, this is a game changer!.

I have never tried freezing, so, I am not able to suggest freezing options.

Let's Get Creative: Variations on a Theme

Want to switch things up? No problem! If you’re after dietary adaptations for Caribbean Christmas Desserts , you can try using gluten-free flour.

Also, If you are want to reduce the alcohol, you can use apple or grape juice instead of the rum and wine during soaking.

For a seasonal twist, swap some of the dried fruit for dried cranberries. It will add a lovely festive touch.

Know Your Noms: Nutrition Basics

Right, let’s be real, this dark rum cake recipe isn't exactly a health food. But hey, it's a treat! It's got fruit, so that's gotta count for something, right? A slice is likely packing around 450-550 calories.

Also, it offers some carbs and fat. The key health benefit? Pure, unadulterated happiness.

Making a traditional Jamaican desserts like Jamaican Black Cake may seem daunting. But, give it a go!. With a bit of patience and these tips, you'll nail it.

You can easily follow how to make Jamaican fruit cake . So, get baking, and enjoy!

Frequently Asked Questions

What exactly is Jamaican Black Cake, and what makes it so special?

Think of Jamaican Black Cake as the queen of Caribbean desserts, a richer, darker, and more intensely flavored relative of the traditional fruitcake. What sets it apart is the extended soaking of fruits in rum and wine sometimes for months!

– and the inclusion of burnt sugar for that characteristic dark colour and deep, complex flavour. It's a true labour of love, perfect for Christmas or any special occasion where you want to impress your friends with a showstopper worthy of Bake Off!

How long should I soak the fruit for my Jamaican Black Cake? Is there a minimum or maximum?

Ideally, you want to soak your fruits for as long as possible! Weeks or even months will give you the best flavour. Think of it like marinating meat the longer it sits, the more flavour it absorbs. As a minimum, aim for at least 3 days, but seriously, if you've got the time, longer is always better.

And don't be shy, top up the rum and wine periodically to keep those fruits plump and happy!

Help! My Jamaican Black Cake is dry. What did I do wrong?

Ah, the dreaded dry cake! The most likely culprit is overbaking. Ovens can be temperamental, so start checking for doneness around the 2-hour mark using a toothpick. You want it to come out with just a few moist crumbs attached.

Also, make sure your oven temperature is accurate; an oven thermometer is your best friend here. You can also tent the cake loosely with foil during the last hour of baking to prevent the top from browning too quickly, giving it time to bake through without drying.

Can I make Jamaican Black Cake without alcohol, or is it essential?

While the rum and wine are integral to the traditional flavour profile, you can make a version without them. Substitute the alcohol with fruit juice apple or grape juice works well.

The cake won't have the same boozy kick, but it will still be delicious and suitable for those who don't consume alcohol, or want to serve children. You could also try using a rum extract, but go easy a little goes a long way!

Remember, it will alter the flavour somewhat, so manage your expectations accordingly.

How do I store Jamaican Black Cake to keep it moist and delicious?

Proper storage is key to keeping your Jamaican Black Cake in tip-top shape. Once the cake has cooled completely, wrap it tightly in plastic wrap and then again in foil. Store it in the refrigerator. Here's the best bit: "feed" the cake with a tablespoon or two of rum or wine every few days.

This keeps it moist and intensifies the flavour over time. It's like giving your cake a little drink cheers to that!

What if I burn the sugar while trying to make the burnt sugar coloring for the Jamaican Black Cake?

Burnt sugar can be tricky, so don't worry if you make a mistake. If it's just slightly too dark, you can probably still use it. But if it's truly burnt and smells acrid, the best thing to do is toss it and start again. A burnt sugar taste will ruin the whole cake, and nobody wants that, do they?

Remember, low and slow is the way to go. Keep a close eye on the sugar and remove it from the heat as soon as it reaches that rich, dark amber colour.