How to make Jamaican Black Cake aka Rum Cake

Written By Andrew Lewis

DISCLAIMER: For the purposes of this blog post, the terms Black Cake and Rum Cake are used interchangeably.

As a child, I always looked forward to the holidays. It was a trifecta of sorts, two weeks off from school, the excitement of receiving Christmas gifts and the chance to indulge in as much Black Cake as my heart desired. As I grew older, school breaks were eventually replaced by work schedules, and I transitioned from receiving gifts to buying them for others. One thing remained constant however, my love for Black Cake.

The allure of this beloved treat lies in its scarcity. Not many people know how to make it, and even fewer know how to make it well. The task of assembling the right combination of fruits and then having to soak them in a wine and rum mixture for up to a year was intimidating for most. Additionally, the cost of ingredients gave many would be bakers a reason to pause.

Over time, my appreciation for this quintessential Caribbean delight evolved from fascination to genuine curiosity about its preparation. I sought out anyone who had experience making Black Cake, which was less than a handful of people, and spent months researching recipes, some dating back decades. After some procrastination, I began experimenting with variations of different recipes I had collected, adding my own touch based on my baking experience. It took several months and many test cakes before I was able to craft a recipe that in my opinion, was the ideal Black Cake.

Initially, I made and gifted these cakes to family, friends, and colleagues during the holidays. However, over time, through word of mouth, I began receiving requests from strangers interested in purchasing my cakes. Thus, my hobby gradually transformed into a business. And, thanks to our website, we've broadened our customer base beyond our local community, where, despite being a small family bakery in Toronto, Canada, the majority of our sales now come from customers in the US.

Thanks to our dedicated team, enjoying a slice of Black/ Rum Cake is no longer limited to just the holidays; it has become a year-round treat for many of our loyal patrons. With that said, we acknowledge that not everyone can access our cakes, as we currently only process orders from the US and Canada. EDIT: We have expanded our shipping options to now include the UK, the EU, and many countries throughout the Caribbean.

So in response to numerous requests, we have decided to share a user friendly version of our classic Rum Cake recipe. Please note that this recipe has been modified to reflect that not all of the ingredients we use at our bakery is readily available to home bakers, and also, the original recipe contains some proprietary information. Nonetheless for those that are located outside of the US and Canada, rest assured that this recipe will make a delicious Rum Cake that you and your family are sure to enjoy.

RECIPE FOR JAMAICAN BLACK CAKE aka RUM CAKE

Step 1 Prepare the fruit mix Note: Fruit mix should be made 6-12 months in advance.

Fruit Mix In a container (preferably glass) add 2 cups of raisins, 1 cup of prunes, 1/2 cup of glazed mixed fruit and 1/2 cup of cherries. -Add 1 1/2cup of red label wine (or another sweet port wine) -Add 1/2 cup of Wray and Nephew white rum

Cover and leave fruit mix in the container for a minimum of 6 months or up to 1 year. Fruit mix should be blended prior to using. You can use a regular blender or an immersion/stick blender. Blend until fruits are finely chopped, but not puréed. Mix should appear slightly chunky.

INGREDIENTS

  • 2 cups of all purpose flour

  • 1 1/2 cups of brown sugar

  • 2 sticks of unsalted butter (1 cup)

  • 1 1/4 pound of blended fruit mix

  • 1 teaspoon of allspice

  • 1 teaspoon of cinnamon

  • 1 teaspoon of nutmeg

  • 1 teaspoon of cloves

  • 2 1/2 teaspoon of baking powder

  • 1 teaspoon of salt

  • 6 large eggs

  • 1 Tablespoon of vanilla extract

  • 1/2 teaspoon of almond favoring

  • 1 Tablespoon of mixed essence

  • 1/4 cup of browning

  • 1 Lemon zest (large lemon)

DIRECTIONS

1. Mix/cream butter and sugar with a mixer until light and fluffy, about five minutes.

2. Add eggs one at a time. Make sure each egg is fully incorporated before adding the next.

3. Add vanilla, almond flavouring and mixed essence

4. Add lemon zest

5. Add fruit mix and mix for about 30 seconds or until fully blended

6. Add browning then mix on low to medium speed

7. Add sifted flour, salt, baking powder, spices. Mix on low to medium speed until flour is fully incorporated. Do not to over mix

8. Add batter to a 9 inch, parchment lined baking pan. Bake on middle oven rack at 350°. Start checking cake at 1 hour and 20 minutes for doneness. Insert a toothpick in the center to see if the cake is ready, the toothpick should come out clean. If not, return the cake to the oven for another five minutes. Keep checking every five minutes until toothpick comes out clean.

9. After removing cake from oven, allow the cake to rest for 10-15 minutes, then use a spray bottle to saturate the cake with a wine and rum mix. I would recommend using a mix that is about 90% port wine and 10% white rum, though you are free to adjust the ratio to your liking. Allow cake to cool and set up overnight before serving. Cake should be stored at room temperature. Enjoy

Perhaps baking isn’t your thing, no problem, we’ve got you covered. Just visit our online store and have the world’s best Black Cake delivered right to your doorstep. Click here to order




Andrew Lewis