Jamaican Christmas Cake Recipe is a rich, spiced fruitcake soaked in rum and wine, made with browning, molasses, and blended fruits, traditionally served during Caribbean Christmas celebrations.
This delicious Jamaican Christmas Cake Recipe bursts with sweetness from molasses and a soft, dense texture that melts in the mouth.
I made this Jamaican Christmas Cake Recipe after watching how beautifully it was prepared in Jamaica, inspired by its traditional touch.
I will now show up and demonstrate step by step how this delightful Jamaican Christmas Cake Recipe comes together.
Jamaican Christmas Cake Recipe
The Jamaican Christmas Cake Recipe, also known as Black Cake, is a festive Caribbean delicacy made with rum soaked fruits, rich spices, and browning for deep colour and flavor.
Its main speciality lies in the long soaked dried fruits blended with rum and wine, creating a moist, dense, and aromatic texture unlike any other holiday cake.
Traditionally served at Christmas and special occasions, this cake symbolises togetherness, celebration, and the rich cultural heritage of Jamaica through its bold, warm, and comforting taste.
How To Prepare Jamaican Christmas Cake Recipe?
Recipe Overview
Preparation Time: 25 minutes
Cooking Time: 1 hour 35 minutes
Total Time: About 2 hours
Course: Dessert / Holiday Cake
Cuisine: Jamaican / Caribbean
Yield: 12 servings
Kitchen Utensils
- Electric mixer or hand whisk
- Large mixing bowls
- Rubber spatula
- 9-inch round cake pan
- Food processor (for grinding peanuts and fruits)
- Measuring cups and spoons
- Cooling rack
- Pastry brush (for rum brushing)
Ingredients
For The Soaked Fruits
- 2 cups (about 650 g) mixed dried fruits (raisins, prunes, currants, cherries, etc.), pre-soaked
- ¼ cup white rum (e.g. Wray & Nephew)
- ¼ teaspoon Angostura bitters
- ¼ cup fortified or port wine (e.g. Red Label Wine)
For The Cake Batter
- 225 g unsalted butter, softened
- 225 g dark brown sugar
- 2 tablespoons browning sauce (or use dark caramelized sugar)
- 1 cup cake flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ teaspoon grated nutmeg
- ⅛ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon mixed spice (or allspice)
- 4 large eggs, room temperature
- ½ cup rum (or a mix of rum and stout/porter beer)
- The prepared soaked fruit mixture (drained or lightly drained)
- 1 cup unseasoned breadcrumbs
- ½ cup unsalted roasted peanuts, finely ground
- ½ cup molasses
- 1 teaspoon vanilla extract
- Zest of 1 lime (or lemon)
Instructions
Step 1: Soak The Fruits
Mix your dried fruits with port wine, white rum, and a few drops of bitters if you like. Cover the mixture and let it soak for at least three days though the longer you let it sit, even up to a year, the richer the flavor will be. When it’s time to bake, blend the soaked fruits into a thick paste, or leave a few chunks for extra texture.
Step 2: Get The Oven Ready
Set your oven to 300°F (150°C). Line your cake pan with parchment paper and lightly grease it so the cake won’t stick.
Step 3: Cream The Butter And Sugar
In a large mixing bowl, beat the butter and dark brown sugar together until the mixture looks light and fluffy about 3 to 5 minutes. Stir in the browning sauce to give the cake its deep color and rich flavor.
Step 4: Add The Eggs And Flavorings
Beat in the eggs one at a time. Then add the lime zest, vanilla, and molasses, mixing until smooth and well combined.
Step 5: Prepare The Dry Ingredients
In another bowl, whisk together the flour, baking powder, salt, cinnamon, mixed spice, nutmeg, and baking soda. Gently fold this dry mixture into the creamed butter mixture.
Step 6: Combine Everything
Stir in the breadcrumbs, ground peanuts, and your blended soaked fruits. Slowly pour in rum or a mix of rum and stout until the batter is thick but still easy to spoon out.
Step 7: Bake The Cake
Pour the batter into the prepared pan and smooth out the top. Bake for about 2 hours, or until a skewer poked into the center comes out clean. If the top starts to brown too quickly, loosely cover it with foil partway through baking.
Step 8: Let It Rest And Finish
Once the cake is done, take it out of the oven and let it cool completely. Brush the top with a bit more rum for extra flavor and moisture. Wrap it tightly and let it sit for a few days before serving this helps the flavours deepen beautifully.
Nutrition Facts Per Serving
| Nutrition | Amounts |
|---|---|
| Calories | 420 kcal |
| Protein | 5 g |
| Fat | 15 g |
| Carbohydrates | 62 g |
| Sugars | 42 g |
| Fiber | 3 g |
| Sodium | 190 mg |
Incredible Essential Health Benefits
➤ Rich dried fruits provide antioxidants that support immune health and combat free radicals.
➤ Nuts supply healthy fats and protein, promoting heart and brain function.
➤ Spices like cinnamon, nutmeg, and allspice aid digestion and help regulate blood sugar.
➤ Molasses contains iron and calcium, supporting strong bones and healthy blood.
➤ The combination of ingredients offers sustained energy, keeping you fuller longer and enhancing overall vitality.
Tips And Tricks For Perfect Jamaican Christmas Cake Recipe
➢ Allow the fruits to soak for several weeks so their flavours fully develop and blend into the cake, creating a rich and aromatic base.
➢ Cream the butter and sugar until very light and fluffy to ensure the cake has a tender, moist crumb and even texture throughout.
➢ Add the eggs one at a time and mix thoroughly after each addition to prevent the batter from curdling and to maintain a smooth consistency.
➢ Use homemade browning made from caramelised sugar for a deeper colour and a slightly smoky taste that defines authentic Jamaican black cake.
➢ Brush the baked cake generously with rum while it’s still warm, then wrap and store it tightly to allow the flavours to mature and intensify over time.
Ways To Use It
Jamaican Christmas Cake Recipe serves as a festive centrepiece on dessert tables, offering rich, spiced flavours that delight the senses.
Slices complement tea or coffee, while crumbled pieces enhance puddings or trifles. Warmed portions intensify its aroma, and pairing with ice cream or custard creates a decadent treat.
It can be shared with family and friends during celebrations, enjoyed as a simple snack, or stored to develop deeper flavours over time.
Each bite reflects the warmth and tradition of Caribbean holiday festivities.
Why This Jamaican Christmas Cake Recipe Is The Only One You’ll Need?
This Jamaican Christmas Cake Recipe stands out for its deep, rich flavor and traditional Caribbean charm. Each bite offers a balance of soaked fruits, rum, molasses, and warm spices that create a luxurious texture and taste.
The method preserves authenticity passed down through generations, producing a moist and indulgent cake that captures the spirit of celebration.
Once prepared, it becomes the centrepiece of the festive table, embodying warmth, heritage, and the joy of Christmas gatherings.
How To Store Leftovers?
Store leftover Jamaican Christmas Cake Recipe in an airtight container to maintain its moist texture and rich flavor.
Wrap the cake in parchment paper, then foil, ensuring no air reaches the surface. Keep it in a cool, dry place or refrigerate for longer freshness.
Brush a little rum over the cake before sealing to preserve its soft consistency. For extended storage, freeze slices tightly wrapped and thaw at room temperature before serving to enjoy the same festive taste.
Frequently Asked Questions
How Long Should The Fruits Be Soaked Before Baking?
Ideally, fruits should be soaked for at least one week, though many Jamaicans soak them for several months or even a full year.
Can This Cake Be Made Without Alcohol?
Yes, replace the rum and wine with grape juice or non-alcoholic wine for a similar taste and texture.
How Do I Know When The Cake Is Fully Baked?
Insert a skewer into the center; if it comes out clean or slightly moist with crumbs, the cake is done.
Can I Freeze Jamaican Christmas Cake?
Yes, wrap slices securely in plastic wrap and foil before freezing.
Conclusion
Jamaican Christmas Cake Recipe was an enjoyable and delicious experience, filled with rich flavours and wonderful aromas.
The Jamaican Christmas Cake Recipe was simple to follow and turned out beautifully, proving that anyone can bake this festive Caribbean treat with ease.
I truly hope this recipe inspires you to try it soon in your own kitchen. Once you make it, share your results and tell me how delicious your cake turned out!
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Jamaican Christmas Cake Recipe
Equipment
- Electric mixer or hand whisk
- Large mixing bowls
- Rubber spatula
- 9-inch round cake pan
- Food processor (for grinding peanuts and fruits)
- Measuring cups and spoons
- Cooling rack
- Pastry brush (for rum brushing)
Ingredients
For The Soaked Fruits
- 2 cups about 650 g mixed dried fruits (raisins, prunes, currants, cherries, etc.), pre-soaked
- ¼ cup white rum e.g. Wray & Nephew
- ¼ teaspoon Angostura bitters
- ¼ cup fortified or port wine e.g. Red Label Wine
For The Cake Batter
- 225 g unsalted butter softened
- 225 g dark brown sugar
- 2 tablespoons browning sauce or use dark caramelized sugar
- 1 cup cake flour sifted
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ teaspoon grated nutmeg
- ⅛ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon mixed spice or allspice
- 4 large eggs room temperature
- ½ cup rum or a mix of rum and stout/porter beer
- The prepared soaked fruit mixture drained or lightly drained
- 1 cup unseasoned breadcrumbs
- ½ cup unsalted roasted peanuts finely ground
- ½ cup molasses
- 1 teaspoon vanilla extract
- Zest of 1 lime or lemon
Instructions
Step 1: Soak The Fruits
- Mix your dried fruits with port wine, white rum, and a few drops of bitters if you like. Cover the mixture and let it soak for at least three days though the longer you let it sit, even up to a year, the richer the flavor will be. When it’s time to bake, blend the soaked fruits into a thick paste, or leave a few chunks for extra texture.
Step 2: Get The Oven Ready
- Set your oven to 300°F (150°C). Line your cake pan with parchment paper and lightly grease it so the cake won’t stick.
Step 3: Cream The Butter And Sugar
- In a large mixing bowl, beat the butter and dark brown sugar together until the mixture looks light and fluffy about 3 to 5 minutes. Stir in the browning sauce to give the cake its deep color and rich flavor.
Step 4: Add The Eggs And Flavorings
- Beat in the eggs one at a time. Then add the lime zest, vanilla, and molasses, mixing until smooth and well combined.
Step 5: Prepare The Dry Ingredients
- In another bowl, whisk together the flour, baking powder, salt, cinnamon, mixed spice, nutmeg, and baking soda. Gently fold this dry mixture into the creamed butter mixture.
Step 6: Combine Everything
- Stir in the breadcrumbs, ground peanuts, and your blended soaked fruits. Slowly pour in rum or a mix of rum and stout until the batter is thick but still easy to spoon out.
Step 7: Bake The Cake
- Pour the batter into the prepared pan and smooth out the top. Bake for about 2 hours, or until a skewer poked into the center comes out clean. If the top starts to brown too quickly, loosely cover it with foil partway through baking.
Step 8: Let It Rest And Finish
- Once the cake is done, take it out of the oven and let it cool completely. Brush the top with a bit more rum for extra flavor and moisture. Wrap it tightly and let it sit for a few days before serving this helps the flavours deepen beautifully.
Notes
Nutrition Facts
Calories: 420 kcal | Protein: 5 g | Fat: 15 g | Carbohydrates: 62 g | Sugars: 42 g | Fiber: 3 g | Sodium: 190 mg“Hi, I’m Samia, a passionate recipe creator with 5 years of experience in crafting delicious, unique dishes. My love for cooking has led me to explore a variety of cuisines, combining flavors to create memorable meals for every occasion. Whether it’s a simple weeknight dinner or an elaborate feast, I believe in making every dish special. Join me on my culinary journey as I share easy-to-follow recipes and tips that will inspire your cooking and bring joy to your kitchen!”
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