The Best Jamaican Black Cake (Christmas Cake) Recipe

Jamaican Black Cake—often called Christmas Cake—is more than a dessert. It’s a cherished Caribbean tradition, deeply rich, boldly spiced, and lovingly made with fruits soaked for months (sometimes years) in dark rum and red wine. Dense, moist, and almost pudding-like, this cake is the centerpiece of Jamaican Christmas celebrations and special occasions.

As a Caribbean food editor, I can confidently say this is the most authentic, tried-and-true Jamaican Black Cake recipe, delivering deep flavor, perfect texture, and that unmistakable festive aroma.

What Makes Jamaican Black Cake Special?

Unlike regular fruitcake, Jamaican Black Cake is:

• Made with blended soaked fruits, not chopped

• Darkened naturally with browning (burnt sugar)

• Soaked and finished with dark Jamaican rum

• Moist, rich, and intensely flavorful—not dry

Ingredients

For the Soaked Fruits (Prepare in Advance)

(Minimum 1 week; best after 1–3 months)

• 1 lb seedless raisins

• 1 lb prunes

• 1 lb currants

• 1 lb mixed peel (optional but traditional)

• 2 cups red wine (sweet preferred)

• 2–3 cups dark Jamaican rum (Wray & Nephew or Myers’s)

Blend fruits into a thick paste before using.

For the Cake Batter

• 1 lb unsalted butter (room temperature)

• 1 lb brown sugar

• 10 large eggs (room temperature)

• 2 cups all-purpose flour

• 1 tsp baking powder

• 1 tsp ground cinnamon

• 1 tsp ground nutmeg

• ½ tsp ground allspice

• 1 tsp vanilla extract

• 1 tbsp browning (burnt sugar)

• Zest of 1 lime or orange (optional but authentic)

• 2–3 cups blended soaked fruit

• ½ cup dark rum (plus more for soaking after baking)

How to Make Jamaican Black Cake

Step 1: Prepare Your Pans

• Preheat oven to 275°F (135°C)

• Line cake pans with parchment paper and grease well

• Wrap pans with brown paper or foil to prevent burning

Step 2: Cream Butter & Sugar

In a large bowl, cream butter and brown sugar until light, fluffy, and smooth.

Step 3: Add Eggs

Add eggs one at a time, beating well after each addition to prevent curdling.

Step 4: Flavor the Batter

Mix in:

• Vanilla extract

• Browning

• Citrus zest

Step 5: Add Fruits

Fold in the blended soaked fruits until fully incorporated.

Step 6: Combine Dry Ingredients

Sift flour, baking powder, and spices together. Gradually fold into batter—do not overmix.

Step 7: Add Rum

Stir in ½ cup dark rum for richness and moisture.

Step 8: Bake Low & Slow

• Pour batter into prepared pans

• Bake for 3–4 hours, depending on pan size

• Cake is done when a skewer comes out mostly clean

Finishing Touch: Rum Soak

Once the cake cools slightly:

• Pierce top with a skewer

• Brush generously with dark rum

• Wrap tightly and let rest at least 48 hours before serving(Flavor improves over time)

Pro Tips for the Best Black Cake

• ✔️ The longer the fruits soak, the deeper the flavor

• ✔️ Always bake at low temperature

• ✔️ Use real Jamaican rum for authenticity

• ✔️ Cake tastes even better after a few days of resting

How to Serve

• Slice thin—it’s rich

• Serve plain or with a small piece of sharp cheddar cheese (Jamaican-style!)

• Perfect with sorrel, ginger tea, or rum punch

Jamaican Black Cake is not rushed baking—it’s heritage baking. Every bite tells a story of family, tradition, and Christmas in the Caribbean. Whether you’re Jamaican or simply love Caribbean flavors, this cake delivers warmth, nostalgia, and unmistakable holiday magic.

🎄 Have you started soaking your fruits yet?

Drop a comment and tell us how long yours has been soaking!