Christmas in the Caribbean: Black Cake vs. Christmas Pudding — Origins, Differences & Two Perfect Holiday Recipes

The Caribbean knows how to celebrate Christmas—sunshine, family gatherings, Parang or Jonkunnu, and most importantly, food. At the center of every island table sits one of the region’s most beloved holiday traditions: Christmas Cake, also known as Black Cake, and its close cousin, Christmas Pudding.

Many use the terms interchangeably, but these two festive desserts have distinct origins, textures, and personalities—all wrapped in rum-soaked joy. Below, we explore the history and the cultural differences and offer two exceptional recipes crafted with the Caribbean home baker in mind.

The Origins: How the Caribbean Sweetened Christmas

Black Cake (Christmas Cake)

Caribbean Black Cake finds its roots in British plum pudding and fruitcake traditions brought to the islands during colonial times. Enslaved Africans and local cooks adapted the dessert using regional ingredients—dark rum, browning, island spices—transforming it into something unmistakably Caribbean.

While each island adds its own twist, the hallmark of Black Cake is the months-old soaked fruits, the dense texture, and the deep, almost chocolatey color created by burnt sugar or browning.

Christmas Pudding

Christmas Pudding shares the same British ancestor, but Caribbean cooks developed it into something lighter, softer, and often steamed rather than baked. In many islands, especially Trinidad, Barbados, and parts of the Eastern Caribbean, Christmas Pudding is moister and more custard-like, often featuring condensed milk, eggs, and a silky finish.

Black Cake vs. Christmas Pudding: What’s the Difference?

Feature	Black Cake (Christmas Cake)	Christmas Pudding
Texture	Dense, rich, sliceable; almost like a brownie packed with fruit	Soft, moist, steamed or baked; pudding-like
Color	Deep black from browning	Dark brown but lighter than black cake
Fruit	Heavy fruit content; fruits usually soaked for weeks or months	Fruit included, but often less; some versions blended
Alcohol	Rum (or wine) used heavily for soaking and feeding the cake	Rum used, but lightly
Cooking Method	Always baked	Often steamed or baked
Flavor Profile	Bold rum notes, caramelized sugar, intense spice	Sweet, soft, custardy, gentler spice profile

THE BEST CARIBBEAN BLACK CAKE RECIPE (CHRISTMAS CAKE)

A signature holiday dessert — rich, boozy, and deeply spiced.

Ingredients (Fruit Base)

• 2 cups raisins

• 1 cup currants

• 1 cup prunes

• 1 cup mixed peel

• 1 cup cherries

• 2 cups dark rum (or rum + sweet wine mix)

• 1 tsp cinnamon

• ½ tsp nutmeg

Soak fruits for at least 2 weeks; overnight in a warm rum mixture also works.

Ingredients (Cake Batter)

• 1 lb butter (2 cups)

• 1 lb brown sugar (2 cups)

• 6 large eggs

• 2 cups all-purpose flour

• 2 tsp baking powder

• 1 ½ tsp cinnamon

• 1 tsp nutmeg

• ½ tsp allspice

• 1 tsp vanilla

• ½ cup browning (adjust for color)

• ¼ cup dark rum for brushing

Instructions

1. Blend the fruits. Blend half for a smooth paste and leave half chopped for texture.

2. Cream butter and sugar. Beat until pale and fluffy.

3. Add eggs. Add one at a time. Mix in vanilla and browning.

4. Combine dry ingredients. Whisk flour, baking powder, and spices.

5. Bring it together. Add dry ingredients to bowl. Fold in soaked fruits.

6. Bake. Pour into lined, greased tins. Bake at 300°F (150°C) for 2–2.5 hours, or until a toothpick comes out clean.

7. Feed the cake. Brush warm cake with rum. Repeat every few days for best richness.

THE BEST CARIBBEAN CHRISTMAS PUDDING RECIPE

Velvety soft, steamed or baked, and beautifully spiced.

Ingredients

• 1 ½ cups soaked fruits (from above mixture)

• 1 cup brown sugar

• ½ cup butter

• 3 large eggs

• 1 cup flour

• 1 tsp baking powder

• 1 tsp cinnamon

• ½ tsp nutmeg

• 1 cup evaporated milk

• ½ cup condensed milk

• ½ cup breadcrumbs

• 2 tbsp browning

• 1 tbsp molasses (optional)

• 2 tbsp dark rum

• 1 tsp vanilla

• ½ tsp mixed essence (optional)

Instructions

1. Prepare your pan. Grease a deep baking dish or pudding basin. If steaming, line the bottom with parchment.

2. Cream butter and sugar. Beat until fluffy.

3. Add eggs. Add one at a time. Mix in vanilla, browning, and rum.

4. Mix dry ingredients. Combine flour, breadcrumbs, baking powder, cinnamon, and nutmeg.

5. Add condensed and evaporated milk. The batter should be pourable but thick.

6. Fold in fruitsEnsure they’re evenly distributed.

7. Cook To Bake: Bake at 325°F (165°C) for 1 hour 15 minutes.

   To Steam: Cover with foil and steam for 1.5–2 hours until firm.

8. Cool & serve. Pudding can be topped with a rum glaze or served warm with custard.

   
   

Which One Should You Make?

If you want…

• A bold, rum-forward traditional island cake: 

  Choose Black Cake

• A softer, velvety, spoonable dessert:

  Make Christmas Pudding

• A full Caribbean Christmas experience: 

  Make both. They tell two delicious stories.

Christmas in the Caribbean is a cultural fusion of European heritage, African influence, island ingredients, and family traditions. Whether you bake a classic Black Cake or a silky Christmas Pudding, both desserts bring sweetness, warmth, and nostalgia to every festive table.