How to Make Jamaican Black Cake: A Slice of Caribbean History

Jamaican black cake, also lovingly known as “Christmas cake,” is a rich, decadent treat that embodies the spirit of Jamaica. This isn’t just any cake; it’s a celebration of flavors, steeped in tradition and made with love. Imagine biting into a slice that’s bursting with the warmth of rum-soaked fruits, the subtle spice of cinnamon and nutmeg, and a hint of earthy sweetness from the burnt sugar. Intrigued? Let’s embark on this delicious journey and learn How To Make Jamaican Black Cake that will impress your family and friends!

A Taste of Tradition: What Makes Jamaican Black Cake Special?

This cake is more than just a dessert; it’s a symbol of Jamaican heritage. Passed down through generations, the recipe often holds a special place in families, with each adding their own unique touch. The process of preparing the dried fruits weeks in advance, the aroma of spices filling the kitchen as the cake bakes, and the joy of sharing a slice with loved ones make it a truly special treat.

Ingredients: Gathering the Flavors of the Caribbean

Here’s what you’ll need to create this masterpiece:

For the Fruit Mixture:

• 1 lb dried prunes, pitted and chopped
• 1 lb raisins
• 1 lb currants
• 1/2 lb mixed candied peel
• 1/2 lb glace cherries, halved
• 1 cup Jamaican rum (or dark rum)
• 1/2 cup red wine
• Zest and juice of 1 orange
• Zest and juice of 1 lime

For the Cake:

• 1 lb unsalted butter, softened
• 2 cups granulated sugar
• 10 large eggs
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 tbsp mixed spice
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup browning (burnt sugar)
• 4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt

Tools of the Trade:

• Large mixing bowls
• Electric mixer
• Grater
• Measuring cups and spoons
• Saucepan
• 9×13 inch baking pan
• Parchment paper

Baking the Black Beauty: A Step-by-Step Guide

Step 1: Infusing the Fruits with Caribbean Spirit

1. Combine all the dried fruits, candied peel, cherries, rum, red wine, and orange and lime zest and juice in a large bowl.
2. Mix well, cover tightly, and store in a cool, dark place for at least 2 weeks, or even better, a month. Stir occasionally to ensure even soaking. This steeping process allows the fruits to plump up and absorb all the wonderful flavors.

Expert Tip from Chef Anna: “For an extra layer of flavor, try adding a few tablespoons of your favorite fruit liqueur to the fruit mixture!”

Step 2: Preparing the Cake Batter

1. Preheat your oven to 325°F (160°C). Grease and line a 9×13 inch baking pan with parchment paper.
2. In a saucepan over low heat, melt the butter. Once melted, continue cooking until it turns a light brown color. This is your browning, which adds a unique caramel note to the cake. Set aside to cool slightly.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Stir in the vanilla and almond extracts, mixed spice, cinnamon, nutmeg, and cloves.
6. Gradually add the cooled browning to the batter, mixing well.

FAQ: What if I can’t find browning?

Don’t worry! You can make your own by slowly melting sugar in a saucepan until it turns a deep amber color. Be careful as it can burn easily!

Step 3: Combining the Fruits and Baking

1. In a separate bowl, whisk together the flour, baking powder, and salt.
2. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
3. Fold in the soaked fruit mixture, ensuring it’s evenly distributed throughout the batter.
4. Pour the batter into the prepared baking pan and spread evenly.
5. Bake for 2 1/2 – 3 hours, or until a skewer inserted into the center comes out clean.

Grandma’s Baking Secret: “To prevent the top from burning, loosely cover the cake with foil after the first 1 1/2 hours of baking.”

Step 4: Cooling and ‘Feeding’ the Cake

1. Once baked, let the cake cool completely in the pan before inverting it onto a wire rack.
2. While still warm, poke holes all over the cake using a skewer. This allows the cake to absorb the rum more effectively.
3. Brush the cake generously with rum. You can repeat this process every few days for a more intense flavor.

FAQ: How long can I keep Jamaican black cake?

This cake gets better with age! Store it in an airtight container at room temperature for up to 2 weeks, or even longer in the refrigerator.

Presenting Your Masterpiece:

Jamaican black cake is traditionally covered with fondant icing, but you can get creative with the decoration! Dust it with powdered sugar, drizzle with melted chocolate, or top it with fresh fruits.

Slice of Jamaican Black Cake

Ingredients for Jamaican Black Cake

A Slice of Happiness: Enjoying Your Jamaican Black Cake

This cake is best enjoyed with a cup of hot tea or coffee. Share a slice with your loved ones and savor the flavors of Jamaica. Every bite tells a story of tradition, love, and the joy of baking.

We’d love to hear about your Jamaican black cake adventure! Share your experience and photos in the comments below. Happy baking!