Jamaican Black Cake: The Ultimate Caribbean Celebration Dessert

What if we told you that the secret to the Caribbean’s most cherished dessert lies in fruits soaked for days, a splash of rich red wine, and a cake that’s as dark and flavorful as it is festive? Jamaican Black Cake isn’t just a dessert—it’s a cultural staple, a holiday tradition, and a celebration centerpiece wrapped into one.

This decadent cake, also known as Caribbean fruit cake, Christmas cake, or rum cake, is especially loved for its moist texture and deep, spiced flavor. It’s the kind of recipe that brings generations together, especially around Christmas and weddings. And yes, the focus keyword “Jamaican Black Cake” finds its rightful place here.

Why You’ll Love This Recipe

• Rich Caribbean Tradition: A beloved dessert passed down through generations.
• Bold Flavors: Infused with wine-soaked fruits, spices, and burnt sugar for depth.
• Versatile Occasion Cake: Perfect for holidays, weddings, or any celebration.
• Make-Ahead Friendly: The flavors deepen over time, making it ideal to prepare in advance.

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If you love more Caribbean recipes, try this Jamaican Sweet Potato Pudding.

Ingredients

Fruit Blend

• 8 oz pitted dried prunes (about 1 ¼ cups)
• 5 oz raisins (about 1 cup)
• 5 oz golden raisins (about 1 cup)
• 5 oz dried cherries (about 1 cup)
• 2 ¾ cups grape juice or fruit punch, divided

Cake Batter

• 1 cup all-purpose flour
• 1 cup plain breadcrumbs
• 1 tbsp baking powder
• 1 tsp ground cinnamon
• ¾ tsp ground nutmeg
• ¼ tsp ground allspice
• ¼ tsp salt
• ½ lb (2 sticks) butter, softened
• 1 ¼ cups dark brown sugar
• 5 large eggs
• 1 tbsp lime juice + zest from one lime
• 1 tsp vanilla extract
• 1 tsp almond extract
• 2 tbsp browning sauce
• 2 tbsp burnt sugar
• Prepared fruit blend

How to Make Jamaican Black Cake

Step 1: Prepare the Fruit Blend

In a large airtight container, combine prunes, raisins, golden raisins, dried cherries, and 2 ½ cups of sweet red wine. Cover and let soak for at least 5 days (up to several months). If soaking long-term, top off with more wine as needed. Blend the soaked fruits into a smooth paste when ready.

Step 2: Preheat and Prep

Set your oven to 250°F (121°C). Line and grease a 10-inch cake pan.

Step 3: Mix Dry Ingredients

In a bowl, whisk together the flour, breadcrumbs, baking powder, cinnamon, nutmeg, allspice, and salt.

Step 4: Cream Butter and Sugar

In a stand mixer, cream the butter and dark brown sugar until light and fluffy (about 3 minutes).

Step 5: Add Eggs and Flavorings

Add eggs one at a time. Stir in lime juice, zest, vanilla, and almond extract.

Step 6: Combine and Fold

Gradually mix in the dry ingredients, then fold in the blended fruit mixture, browning, and burnt sugar.

Step 7: Bake

Pour batter into the prepared pan. Bake for about 2.5 hours or until a toothpick comes out clean.

Step 8: Cool and Soak

Let cake cool for 20 minutes in the pan, then remove and drizzle with remaining ¼ cup wine. Cool overnight to allow flavors to meld.

Helpful Tips

• Use a Good Wine: Choose a sweet dessert wine like port or Manischewitz for the most authentic flavor.
• Don’t Skip the Browning: It adds both color and caramelized depth.
• Blending is Key: A smooth fruit blend creates the signature dense texture.

Substitutions and Variations

• Alcohol-Free: Use grape juice or non-alcoholic wine instead.
• Fruit Swap: Substitute dried cranberries, currants, or dates for a twist.
• Spice It Up: Add cloves or ginger for an extra spice kick.

Frequently Asked Questions

Can I make this cake without alcohol? Yes, substitute the red wine with grape juice or a non-alcoholic wine alternative.

How long should I soak the fruits? At least 5 days, but the longer the better—up to a few months!

What is browning sauce and where can I find it? It’s a dark caramelized sugar sauce used for coloring and flavoring. Look for it in Caribbean grocery stores or online.

Storage Instructions

• Short-Term: Keep in an airtight container at room temperature for up to 1 week.
• Long-Term: Store in the fridge for up to a month or freeze for up to 6 months. Refresh with a drizzle of wine before serving.

Conclusion

This Jamaican Black Cake recipe is more than a dessert—it’s a legacy of love, celebration, and island heritage. Whether you’re making it for the holidays or a special gathering, it promises to be the star of your table.