Jamaican Christmas Black Cake Recipe
In addition to hanging out with friends and family during the holiday season, Jamaicans and other Caribbean nationals look forward to dinner on Christmas Day.
One of the highlights of a traditional Caribbean Christmas dinner is the pudding cake. For Jamaicans, Black Cake is the usual staple food.
Jamaican Christmas cake has long been the most popular Jamaican dessert on the island. Jamaican black cake is believed to be derived from British fig pudding, but with an island twist. Although it is traditionally considered a Christmas cake, it is also frequently used as a wedding cake.
This delicious cake is found on every table in Jamaica and in the Jamaican diaspora, and around the Christmas season. Here is the recipe for the black Christmas cake.
Preparation time 45 minutes
Cooking time 45 minutes
Rest time 30 minutes
Total time 2 hours 45 minutes
Calories 326 kcal
- 16 ounces of dark brown sugar
- 16 ounces of unsalted butter
- 12 large eggs
- 2 tablespoons of vanilla
- 2 tablespoons of rose water
- 2 tablespoons of mixed gasoline
- 6 oz all-purpose flour, sifted
- 6 oz plain breadcrumbs
- 1 tablespoon of salt
- 2 tablespoons of baking powder
- 2 tablespoons of cinnamon
- 2 tablespoons of ground ginger
- 1 tablespoon of mixed spices
- 1 tablespoon of ground nutmeg
- 1/2 tablespoon ground cloves
- 1/2 cup of raisins
- 1/2 cup of dried currants
- 1/2 cup dried cranberries
- 1/2 cup chopped and pitted prunes
- 1/2 cup chopped and dried dates
- 1/2 cup candied cherries
- 1/2 cup zest of candied mixture
- 2 cups of red port wine
- 1 cup Wray and Nephew brand Jamaican White Rum
- 2 tablespoons of molasses
- 4 tablespoons of browning
- 1 tablespoon of baking soda
- 2 tablespoons of almond flavor
- Cream 16 oz of dark brown sugar and 16 oz of unsalted butter in an electric mixer until smooth.
- Add 12 large eggs to your butter and creamed sugar mixture (Add 3 eggs at a time until they are all incorporated into your mixture).
- Add 2 tablespoons of vanilla, 2 tablespoons of rose water, 2 tablespoons of mixed essence and 2 tablespoons of almond flavor to your mixture.
- Mix in a bowl, 6 oz of sifted all-purpose flour, 6 oz of plain breadcrumbs, 1 teaspoon of salt, 2 tbsp of baking powder, 1 tbsp of baking soda and cinnamon, 2 tbsp of ground ginger, 1 tablespoon of mixed spices, 1 teaspoon of nutmeg, and 1/2 teaspoon of ground cloves.
- Now is the time to prepare your dried fruits.
Simmer over low heat, 2 cups of port and 1 cup of Jamaican white rum, add 1/2 cup of raisins, 1/2 cup of dried currants, 1/2 cup of dried cranberries, 1/2 cup of pitted prunes chopped, 1/2 cup chopped dried dates, 1/2 cup candied cherries and 1/2 cup mixed candied zest.
- When all the liquid has evaporated, let your fruit cool.
- Alternate your flour and fruit mixture with your cream mixture and mix with an electric mixer (Do not beat).
- Add 2 tablespoons of molasses and 4 tablespoons of browning to your mixture and mix slowly in your electric mixer. (Don’t beat).
- Grease and line 2 eight-inch baking tins with butter or non-stick spray
- Fill the pans 3/4 full, heat the oven to 350 degrees (do not preheat).
- Cook until cooked through (about 45 minutes)
- Remove from the still hot oven, combine 1/4 cup port and 1/8 cup white rum and pour over the cakes.
- Let the cakes cool in the pan.