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Holidays & Special Occasions

Jamaican Rum-Soaked Fruit Cake (Christmas Black Cake)

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40 min (plus month-long fruit soaking)
Prep
105 min
Cook

Ingredients

  • 500 g (3 1/2 cups) mixed dried fruit (raisins, currants, prunes, cherries), soaked in 250 ml (1 cup) dark rum and 250 ml (1 cup) red wine for at least 1 month
  • 225 g (1 cup) butter, softened
  • 225 g (1 cup) brown sugar
  • 5 eggs
  • 250 g (2 cups) flour
  • 1 tsp baking powder
  • 1 tsp mixed spice
  • 1/2 tsp cinnamon
  • 2 tbsp browning (caramel coloring)
  • Extra rum, for feeding the cake

Method

  1. Blend or finely chop the soaked fruit along with its soaking liquid.
  2. Cream butter and sugar until light and fluffy, then beat in eggs one at a time.
  3. Fold in the pureed fruit mixture and browning.
  4. Sift together flour, baking powder, mixed spice and cinnamon, then fold into the batter.
  5. Pour into a lined cake pan and bake at 150C (300F) for 90-120 minutes until a skewer comes out clean, then feed with extra rum while warm and periodically over the following days.

Introduction: The centerpiece of Jamaican Christmas tables, dried fruits are soaked in rum and wine for months, then baked with browning for a dense, deeply dark and richly spiced cake.

Cultural Background: The centerpiece of Jamaican Christmas tables, dried fruits are soaked in rum and wine for months, then baked with browning for a dense, deeply dark and richly spiced cake.

Tips: Soak the fruit for as long as possible in advance – a month is a minimum, with some bakers soaking for a year. Bake low and slow to prevent the dense, fruit-heavy batter from burning on the outside before the center sets.

Variations: Wrap the finished cake in rum-soaked cheesecloth and store in an airtight tin, feeding it weekly for an even richer result. Already vegetarian as written.

Storage: Store wrapped in foil in an airtight tin at room temperature for several weeks to months, feeding periodically with rum; refrigerate for longer storage.

Reheating: Not typically reheated; served at room temperature.

FAQs:

Q: What is 'browning' in this recipe?

A: Browning is a caramel-based coloring agent used in Caribbean baking to deepen the color of cakes and stews; it's available in Caribbean grocery stores or can be made by carefully caramelizing sugar.

Q: How far in advance should I start this cake?

A: At minimum, start soaking the fruit a month ahead; many Jamaican families begin soaking fruit for the next Christmas as early as January.

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