Jamaican Black Fruit Cake
Indulge in the festive flavors of a classic Jamaican Black Fruit Cake, a must-have for your holiday gatherings! Bursting with rich dark rum, succulent dried fruits, and a hint of aromatic spices, this cake promises to elevate your Christmas celebrations. Prepare to impress your loved ones with this moist, decadent treat that’s steeped in tradition and joy!
Prep
30
min
Cook
60
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥛Dairy & Eggs(1)
- chocolate coffee egg cocoa sweet cream chocolate sheet or sweet cream
👨🍳 Instructions
- 1
step 1
- 2
step 2
💡 Pro Tips
- ✓Soak your dried fruits in dark rum for minimum 24 hours, but ideally 2-4 weeks, as the alcohol breaks down cell walls and allows fruits to absorb up to 30% of their weight in liquid.ingredient24 hours minimum, 30% weight absorption
- ✓Burn your sugar to exactly 285°F (hard crack stage) for browning - this creates hundreds of Maillard compounds that give authentic black cake its deep molasses flavor and dark color.technique285°F hard crack
- ✓Wrap your baked cake in rum-soaked cheesecloth and age for minimum 3 months, feeding with 2 tablespoons rum weekly, as enzymatic breakdown develops complex flavors and moisture increases to 25-30%.timing3 months minimum, 2 tbsp weekly
- ✓Bake at low 275°F for 3-4 hours because slow heat prevents moisture loss and allows the dense batter's center to reach 200°F without burning the crust.technique275°F for 3-4 hours, center 200°F
- ✓Use a 2:1 ratio of brown sugar to white sugar because molasses content provides additional moisture and creates more complex caramelization reactions during the long baking process.ingredient2:1 brown to white ratio
Share this recipe
Prep
30
min
Cook
60
min
Serves
8
people
Level
intermediate
Share this recipe
Jamaican Black Fruit Cake
Indulge in the festive flavors of a classic Jamaican Black Fruit Cake, a must-have for your holiday gatherings! Bursting with rich dark rum, succulent dried fruits, and a hint of aromatic spices, this cake promises to elevate your Christmas celebrations. Prepare to impress your loved ones with this moist, decadent treat that’s steeped in tradition and joy!
📝 Ingredients
Serves 8🥛Dairy & Eggs(1)
- chocolate coffee egg cocoa sweet cream chocolate sheet or sweet cream
👨🍳 Instructions
- 1
step 1
- 2
step 2
💡 Pro Tips
- ✓Soak your dried fruits in dark rum for minimum 24 hours, but ideally 2-4 weeks, as the alcohol breaks down cell walls and allows fruits to absorb up to 30% of their weight in liquid.ingredient24 hours minimum, 30% weight absorption
- ✓Burn your sugar to exactly 285°F (hard crack stage) for browning - this creates hundreds of Maillard compounds that give authentic black cake its deep molasses flavor and dark color.technique285°F hard crack
- ✓Wrap your baked cake in rum-soaked cheesecloth and age for minimum 3 months, feeding with 2 tablespoons rum weekly, as enzymatic breakdown develops complex flavors and moisture increases to 25-30%.timing3 months minimum, 2 tbsp weekly
- ✓Bake at low 275°F for 3-4 hours because slow heat prevents moisture loss and allows the dense batter's center to reach 200°F without burning the crust.technique275°F for 3-4 hours, center 200°F
- ✓Use a 2:1 ratio of brown sugar to white sugar because molasses content provides additional moisture and creates more complex caramelization reactions during the long baking process.ingredient2:1 brown to white ratio