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Recipe: Authentic Jamaican Black Cake Recipe for a Festive Christmas Celebration

Welcome to the vibrant and flavorful world of Jamaican cuisine! This holiday season, we invite you to embark on a culinary journey with our Authentic Jamaican Black Cake recipe. Known for its rich, dark, and spiced goodness, this Christmas cake is a beloved tradition that graces Jamaican tables during the festive season.


Jamaican Black Cake Recipe

Jamaican Black Cake, also referred to as Christmas Cake or fruit cake, is a delightful fusion of African, British, and Caribbean influences. Its roots can be traced back to the traditional English fruitcake, but over the years, Jamaicans have added their unique twist, making it a symbol of the island's cultural diversity.

This dense and moist cake is infused with an array of dried fruits, soaked in premium Jamaican rum and red wine, and elevated with a blend of aromatic spices. The result? A decadent, boozy masterpiece that captures the essence of the Caribbean holiday spirit.

Get ready to immerse yourself in the warmth and joy of the season as you follow this step-by-step guide to create your own Jamaican Black Cake. From soaking the fruits to baking the perfect layers, we've got you covered. Let's dive into the heart of Jamaican Christmas traditions and create a dessert that will undoubtedly become a cherished part of your holiday celebrations.

Ingredients:

  • 2 cups mixed dried fruits (raisins, currants, prunes, and cherries)

  • 1 cup Jamaican white rum

  • 1 cup red port wine

  • 1 cup unsalted butter, softened

  • 1 cup brown sugar

  • 4 large eggs

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon mixed spice (cinnamon, nutmeg, and allspice)

  • 1/2 teaspoon baking soda

  • 1/4 cup browning (for color)

  • 1/2 cup breadcrumbs

  • 1/2 cup almond powder

  • 1/2 cup molasses

  • 1 teaspoon vanilla extract


Instructions:

1. Prepare the Fruits:

  • In a large bowl, combine the mixed dried fruits, Jamaican white rum, and red wine. Ensure the fruits are fully submerged. Cover the bowl and let it soak for at least 24 hours or, ideally, up to a week. This allows the fruits to absorb the rich flavors of the rum and wine.

2. Preheat the Oven:

  • Preheat your oven to 325°F (163°C). Grease and line your baking pans with parchment paper.

3. Cream the Butter and Sugar:

  • In a separate bowl, cream together the softened butter and brown sugar until light and fluffy. Use an electric mixer for best results.

4. Incorporate Eggs:

  • Add the eggs one at a time, beating well after each addition. This creates a smooth and aerated base for your cake.

5. Prepare Dry Ingredients:

  • In another bowl, sift together the all-purpose flour, baking powder, mixed spice, and baking soda.

6. Combine Wet and Dry Ingredients:

  • Gradually add the dry ingredients to the butter-sugar-egg mixture, mixing well after each addition. Be mindful not to overmix; just combine until the batter is smooth.

7. Add Flavor Enhancements:

  • Stir in the browning, breadcrumbs, almond powder, molasses, and vanilla extract. These ingredients contribute to the unique taste and texture of Jamaican Black Cake.

8. Fold in the Soaked Fruits:

  • Gently fold in the soaked fruit mixture, ensuring an even distribution throughout the batter. The combination of fruits soaked in rum and wine adds a delightful complexity to the cake.

9. Fill the Pans:

  • Pour the batter into the prepared baking pans, smoothing the tops with a spatula. Tap the pans on the counter to remove any air bubbles.

10. Bake to Perfection:

  • Bake in the preheated oven for approximately 1.5 to 2 hours or until a toothpick inserted into the center comes out clean. Keep an eye on the cakes and cover with aluminum foil if the tops are browning too quickly.

11. Cool and Store:

  • As soon as the cake comes out the over, add and mixture of red port wine and rum over the top (Optional)

  • Allow the cakes to cool in the pans for 15-20 minutes, then transfer them to a wire rack to cool completely. Once cooled, you can wrap the cakes in parchment paper and foil, storing them in an airtight container. For the best flavor, let the cakes mature for a few days or even weeks, occasionally brushing them with additional rum.

12. Serve and Enjoy:

  • Slice and savor the rich, moist, and flavorful Jamaican Black Cake. Share it with loved ones and embrace the joy of the holiday season with a taste of the Caribbean.


Tips:

Overmixing the batter can incorporate too much air, leading to uneven rising and cracking. Additionally, high oven temperatures or sudden temperature changes can cause the outer layer of the cake to set too quickly, resulting in cracks. Ensuring accurate oven temperature, using the right pan size, and not overmixing the batter can help prevent cracking.


Indulge in the decadence of this Jamaican Christmas tradition, and let the warmth and spice of the Black Cake fill your home with festive cheer. Happy baking!


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