Jamaican Christmas Cake
Get ready to indulge in my delightful twist on the classic Jamaican Christmas Cake! This rich and flavorful treat is packed with luscious dried fruits, a splash of rum, and a hint of warm spices, creating a festive masterpiece that's perfect for your holiday celebrations. Bake it low and slow for that amazing depth of flavor, and watch it become the star of your dessert table!
Prep
30
min
Cook
120
min
Serves
10
people
Level
intermediate
📝 Ingredients
👨🍳 Instructions
💡 Pro Tips
- ✓Soak your dried fruits in dark rum for minimum 24 hours, ideally 2-4 weeks, using a 3:1 fruit to rum ratio to allow complete hydration and prevent alcohol burn-off during baking.ingredient3:1 ratio, 24 hours minimum
- ✓Burn your sugar to a deep mahogany color (320-340°F) for browning - this creates complex Maillard compounds that give authentic Jamaican black cake its signature bitter-sweet depth and dark color.technique320-340°F
- ✓Bake at a low 275-300°F for 2.5-3.5 hours to prevent alcohol evaporation and ensure even moisture distribution throughout the dense fruit matrix.timing275-300°F, 2.5-3.5 hours
- ✓Cream butter and sugar for 8-10 minutes until volume increases by 50% and mixture becomes pale - this incorporates maximum air for lift in the heavy fruit-laden batter.technique8-10 minutes, 50% volume increase
- ✓Wrap the finished cake in rum-soaked cheesecloth and age for minimum 3 weeks, feeding with 2-3 tablespoons rum weekly to develop complex flavors through controlled fermentation.timing3 weeks minimum, 2-3 tablespoons weekly
Share this recipe
Prep
30
min
Cook
120
min
Serves
10
people
Level
intermediate
Share this recipe
Jamaican Christmas Cake
Get ready to indulge in my delightful twist on the classic Jamaican Christmas Cake! This rich and flavorful treat is packed with luscious dried fruits, a splash of rum, and a hint of warm spices, creating a festive masterpiece that's perfect for your holiday celebrations. Bake it low and slow for that amazing depth of flavor, and watch it become the star of your dessert table!
📝 Ingredients
👨🍳 Instructions
💡 Pro Tips
- ✓Soak your dried fruits in dark rum for minimum 24 hours, ideally 2-4 weeks, using a 3:1 fruit to rum ratio to allow complete hydration and prevent alcohol burn-off during baking.ingredient3:1 ratio, 24 hours minimum
- ✓Burn your sugar to a deep mahogany color (320-340°F) for browning - this creates complex Maillard compounds that give authentic Jamaican black cake its signature bitter-sweet depth and dark color.technique320-340°F
- ✓Bake at a low 275-300°F for 2.5-3.5 hours to prevent alcohol evaporation and ensure even moisture distribution throughout the dense fruit matrix.timing275-300°F, 2.5-3.5 hours
- ✓Cream butter and sugar for 8-10 minutes until volume increases by 50% and mixture becomes pale - this incorporates maximum air for lift in the heavy fruit-laden batter.technique8-10 minutes, 50% volume increase
- ✓Wrap the finished cake in rum-soaked cheesecloth and age for minimum 3 weeks, feeding with 2-3 tablespoons rum weekly to develop complex flavors through controlled fermentation.timing3 weeks minimum, 2-3 tablespoons weekly