It’s the time of year when we prepare Jamaican black rum cake, and you’re looking for the best recipe. Look no, future! Grab the Wray & Nephew white rum, the Red Label Wine, a bottle of port wine, dry fruits of your choice, the spices, the eggs, the flour and let’s prepare for Christmas day!
What Is Jamaican Black Rum Cake
Jamaican black cake, also described as Jamaican rum cake or Jamaican fruit cake, is a dark, liquored cake packed with lots of mixed fruits, spices and tons of flavour. To get the rich dark colour of the cake, Jamaicans use what is known as browning, caramelised brown sugar, which is either homemade or store-bought. The mixed fruit, dried raisins, cherries, sultana and/or prunes, is soaked in white rum and a combination of wines.
Traditionally a Christmas treat, the Jamaican black rum cake has become the perfect centrepiece for many local festivities. This moist, rich, flavourful liquored Jamaican dessert has graced many events, including weddings and birthday parties
How Long Do You Soak Fruits In Rum?
Soaking the fruits for a period means the fruits will absorb more of the alcoholic liquid, making the fruit a lot moist and flavourful. The soft fruits make a moist and flavourful rum cake.
Always soak the fruits, even if it’s only for a few hours. I recommend soaking the fruits for at least a week. Baking enthusiast like my mother soaks their fruit for six months up to a year.Because of the alcohol, you can soak the fruits for a long period. As long as it’s in a food storage container, you’re able to seal.
Jamaican Rum Cake Ingredients
First here is a list of the obvious ingredients for your Jamaican rum cake:
- Unsalted butter: Use unsalted butter whether you want salt in your cake are not. Some add salt to Jamaican black cake, but this recipe doesn’t include it. Using unsalted butter allows you to control the amount of salt you add to the cake if you wish to use salt.
- Blended fruit: Pulse the soaked fruit for about a minute in a blender. Don’t blend to fruit until smooth.
- Essentials: Plain flour and eggs. Use large eggs. But one or two more eggs if you’re using small ones.
- Lemon: The lemon it for the zest and the juice.
Now a list of ingredients that makes Jamaican black cake, Jamaican black cake.
- Sugar: I’m using soft brown sugar, which is best for this recipe.
- Browning sauce: The browning sauce is to help darken the cake. You don’t want to use too much of a store-bought browning sauce as it could make the cake bitter. Browning sauce is burnt sugar so you could make your own. Also, you can use molasses to help darken the cake, which is what I used.
- Spices: Without ground cinnamon, freshly grated nutmeg, ground allspice, vanilla extract, and rose water, rum cake won’t have any flavour.
- Baking powder: No explanation needed.
- Oops!: Other ingredients I forget to photograph is the white rum and molasses. Don’t forget this when making the cake. I “burnt” the molasses and white rum for a minute or two and let it cold before adding it to the cake batter.
How To Make Jamaican Black Rum Cake
- Preparation: First, make the browning sauce, if you are making your own, and put it aside to cool. Learn how to make browning sauce here. Next, line the baking tray with baking paper and set it aside. Prepare the dry ingredients: sieve the flour and baking powder, add the nutmeg, ground cinnamon, and ground allspice and combine – set aside. Pulse the fruit for about a minute. Now preheat the over at 170
- The cake batter: Start by creaming the butter and sugar for about a minute. Don’t mix for long because you don’t want to overwork the batter. Whisk the eggs with the lemon zest and juice, then add the eggs a little at a time to the cake mix. Grab the dry mixture you prepared earlier and add it a little at a time. Gracefully fold in the flour, but don’t overwork the cake batter.
- Finish up and bake: To finish up the cake batter, add the blended fruit, vanilla extract, rose water and browning sauce. For a darker cake, use more browning sauce, but note that store-bought browning sauce will make the cake bitter if you use too much. Pour the batter into the backing tray you prepared earlier and place it in the oven.
How To Store Jamaican Black Rum Cake?
If stored correctly, Jamaican black rum cake can last for years, though it’s generally eaten up before the holiday season ends.
Since fruit cake gets better with age, bake your Jamaican black cake for at least a month of the festive season. Spray it with rum and wine every four to six weeks for a more flavourful taste.
Wrap your Jamaican black cake in a rum-soaked towel or cheesecloth, then wrap it in either aluminium foil or cling film. Don’t wrap the cake directly with aluminium foil because it spoils the taste of the cake.
Store in a cool place or the refrigerator and keep out of sunlight.
Jamaican Black Rum Fruit Cake Recipe
Mix Fruit Ingredients
- 330 g (1.39 cups) Dry fruits
- 236.59 ml (1 cups) White Rum
- 354.88 ml (1.5 cups) Red label wine
Fruit Cake Ingredients
- 384 g (3.00 cups) Plain flour
- 200 g (0.88 cups) Unsalted butter
- 200 g (0.91 cups) Soft dark brown sugar
- 8 Eggs
- 1 tsp Baking powder
- 1 tsp Grated nutmeg
- 1 tsp Cinnamon powder
- ½ tbsp Allspice
- ½ tbsp Vanilla extract
- ½ tbsp Rose water
- 5 tbsp Browning sauce
- 5 tbsp Molasses Optional (Use more browning sauce to replace)
- 59.15 ml (0.25 cups) White rum
- ½ tbsp Lemon juice
- Lemon zest from a whole lemon
Fruit Mix Instructions
- Add the mixed fruit to a glass kitchen container.
- Pour the rum and the wine over the mixed fruit. Cover and leave to soak for at least a week.
- On baking day, pour the soaked fruit to a blender and pulse until you know longer recognised the fruit but not until smooth. Set aside.
Fruit Cake Instructions
- Get the molasses runnier by heating it with half the white rum for about a minute on high heat. Stir continuously! Set aside to cool whilst you prepare the rest of the ingredients.
- Grease a 10-inch round cake tin and line it with a layer of baking parchment paper.
- Preheat the oven to 150°C fan or 325 °F or gas mark 3.
- In a kitchen bowl, sift the plain flour and the baking powder. Add and combine the ground allspice, cinnamon powder and freshly grated nutmeg. Set aside.
- In a mixing bowl, whisk together the butter and dark brown sugars until creamy.
- Whisk together the eggs, lemon juice and lemon zest. Add it a little at a time to the cream butter and sugar.
- Add the flour mixture a little at a time. Fold in using a wooden spoon. Don't overwork the batter or the fruit cake will turn out dense.
- Add the blended fruit, vanilla extract, rose water, browning sauce, molasses and the rest of the rum. Combine without overworking the batter.
- Pour the mixture into the prepared baking pan. Bake in the preheated oven for about 2 hours, until a toothpick in the middle comes out clean.
- Remove from oven and place on a rack to cool. Once cool, spray the cake with 1/4 cup/100ml of rum and wine. The ratio of rum to wine is up to you.
- You don’t have to use molasses like I did, you can use use the browning sauce. The more browning sauce you use the darker the cake will turn out.
- You can make your own browning sauce by caramelising brown sugar.
- If rose water isn’t available, you could make the cake without it. It won’t make a great difference to the flavour.
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