Jamaican Christmas Cake Recipe
Jamaican Christmas Cake Recipe is a traditional Caribbean dessert made from rum-soaked fruits, molasses, browning, and warm spices, creating a moist, rich, and flavorful treat. Often prepared during the festive season, this cake embodies Jamaican heritage and celebration, offering a deep, sweet taste that improves over time as the flavors blend beautifully together.
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.