Jamaican black rum cake is the fruit cake recipe for the festive season. Fill your kitchen with the smell of rum, wine, mixed fruits, spices and the sounds of the Christmas cheers.
Course Dessert
Cuisine Jamaican
Keyword rum cake, fruit cake, Jamaica christmas cake, black cake
Prep Time 30 minutesminutes
Cook Time 2 hourshours
Servings 10inche cake
Calories 381kcal
Author Lesa
Ingredients
Mix Fruit Ingredients
330gDry fruits
236.59mlWhite Rum
354.88mlRed label wine
Fruit Cake Ingredients
384gPlain flour
200gUnsalted butter
200gSoft dark brown sugar
8Eggs
1tspBaking powder
1 tspGrated nutmeg
1tspCinnamon powder
½tbspAllspice
½tbspVanilla extract
½tbspRose water
5tbspBrowning sauce
5tbspMolassesOptional (Use more browning sauce to replace)
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.
Notes
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.