Ingredients:

  • 1 kg (2.2 lbs) Mixed Dried Fruits (raisins, currants, prunes, cherries, citrus peel, chopped)
  • 250 ml (1 cup) Dark Rum (Appleton Estate or similar)
  • 250 ml (1 cup) Red Wine (Port or Sherry preferred)
  • 1 tbsp Browning (Optional, for extra colour)
  • 125g (½ cup) Granulated Sugar
  • 60ml (¼ cup) Water
  • 250g (1 cup, 2 sticks) Unsalted Butter, softened
  • 250g (1 ¼ cups) Granulated Sugar
  • 6 Large Eggs
  • 250g (2 cups) All-Purpose Flour
  • 1 tsp Baking Powder
  • 1 tsp Mixed Spice (or a blend of cinnamon, nutmeg, cloves)
  • 1 tsp Ground Ginger
  • 1/2 tsp Almond Extract
  • 1/4 tsp Vanilla Extract
  • 2 tbsp Browning (Optional, for deeper colour if needed, but be careful!)
  • 2 tbsp Rum or Wine (from the soaking liquid, or fresh)
  • 125g (1 cup) Ground Almonds/Almond Flour

Instructions:

  1. Combine dried fruits, rum, and wine in a large bowl. Seal and refrigerate for at least 3 days, ideally several weeks, stirring occasionally. Ensure the fruits are fully submerged. Top up the alcohol if needed.
  2. In a heavy-bottomed saucepan, combine sugar and water. Cook over medium heat, without stirring, until the sugar melts and turns a dark amber colour (like dark treacle). Be extremely careful – burnt sugar is very hot and can cause severe burns. Immediately remove from heat and add a tablespoon or two of hot water (stand back, as it will splutter). Swirl to combine. Allow to cool completely.
  3. Cream together the softened butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  5. In a separate bowl, whisk together flour, baking powder, and spices.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with rum/wine from the soaked fruits, mixing until just combined. Do not overmix.
  7. Fold in the soaked fruits (with their liquid), ground almonds, almond extract, vanilla extract, and burnt sugar colour.
  8. Pour the batter into the prepared cake pan, spreading evenly.
  9. Bake in a preheated oven at 150°C (300°F) for 2-3 hours, or until a toothpick inserted into the center comes out clean (or with a few moist crumbs). You may need to cover the cake loosely with foil during the last hour of baking to prevent over-browning.
  10. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack. While still warm, brush the top of the cake with additional rum or wine.
  11. Wrap the cooled cake tightly in plastic wrap and then foil. Store in the refrigerator for several days to allow the flavors to meld. For best results, feed the cake with a tablespoon or two of rum or wine every few days. Enjoy your delicious Jamaican Black Cake!