This rich and moist Jamaican Black Cake is the centerpiece dessert that's perfect for any holiday or celebration. Black Cake, also known as rum cake, Christmas cake, and wedding cake, depending on when it's served, is a staple dessert recipe in all of the Caribbean.
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The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
Black Cake is exactly what it's named, a cake that is really black. It's also rich, dense, moist, and taste like a strong liquored cake with tons of flavor and essence. Growing up in a Jamaican household, it's all I knew when it came to celebrations, especially Christmas. We also had the cake at every wedding, including my very own.
Black cake is known by many names, rum cake, Christmas cake, or wedding cake (where it's covered in royal icing). Black cake is made among the Caribbean islands and is not only specific to Jamaica. Everyone has their own version of the cake but it’s pretty much all the same. Dried fruits are soaked for weeks or months in advance in wine or rum. This mixture is then either added whole or blended and turned into a delicious cake.
The process of making the cake is what makes it so special and delicious. Many bakers even sell the cakes during the Holidays and it's worth every penny. Depending on who makes the cake, some are more cake-like, with actual whole or cut dried fruits in the cake. Others are well blended and come with a more pudding-like consistency. I like the latter and it's what I'm sharing with you today.
Be sure to try my Caribbean Rum Cake and Jamaican Sorrel Drink too.
Ingredients for Black Cake
Before jumping into the process, I want to mention the ingredients needed for this cake. Some ingredients need to be made/bought/prepared in advance.
- Dried fruits - traditionally, the dried fruits used in the recipe included dried pitted prunes, currants, dried cherries, and raisins. I replaced the currants with golden raisins.
- Red sweet wine - Red Label Wine, a Jamaican wine, is the wine generally used in this recipe. However, any sweet dessert wine can be subbed. I used Manischewitz Concord grape wine.
- Butter, Flour, Sugar, Breadcrumbs, Eggs, Baking Powder - these are the basic cake ingredients that will give your cake structure. The breadcrumbs are added to keep this cake super moist.
- Spices, Lime, and Extracts - Adds flavor to the cake.
- Burnt Sugar and Browning - These are what turn your cake black. Browning and Burnt Sugar can both be found either online or in a Caribbean market.
How to make Jamaican Black Cake
First, you'll need to start by combining your dried fruits and wine in advance for a minimum of 5 days. Fruits can be soaked much longer, up to 4-6 months, but 5 days is enough for me. You'll notice that the longer your fruits sit, the more wine they will soak up, meaning you may need to add more wine the longer it sits to cover the fruits.
When it's time to bake your cake, gather all your ingredients.
Preheat the oven to 250 degrees Fahrenheit (121C) and prepare a 10-inch baking pan by using a cake pan liner and greasing the sides. Set aside.
Blend the wine and fruit mixture in a blender until smooth. Set aside.
Mix the all-purpose flour, plain breadcrumbs, baking powder, cinnamon, nutmeg, allspice, and salt in a bowl and set aside.
Cream the butter and dark brown sugar in the bowl of a stand mixer until fluffy, for about 3 minutes.
Mix in the eggs, one at a time. Then mix in the lime juice and zest, vanilla extract, and almond extract to the butter mixture and mix until combined. Mix in the flour mixture until combined.
Fold in the blended fruit and wine mixture, the browning, and the burnt sugar until fully combined. You'll notice how dark the cake batter gets once the browning and burnt sugar are added. The cake will also get darker as it bakes.
Pour mixture into the prepared baking pan.
Bake in the preheated oven for about 2 and a half hours, until a toothpick in the middle, comes out clean.
Allow cake to cool in the pan for 20 minutes, then remove the cake from the pan and place on serving platter. Pour ¼ cup of the red dessert wine over the cake. Allow the cake to continue cooling overnight. The cake will continue to soak up the liquid that was poured on top.
Serve and enjoy.
Notes on Jamaican Black Cake
- I was able to find all the ingredients for this cake at my local grocery store and the island grocery store in my city. Browning and burnt sugar are available online if you don't have an island grocery store in your city.
- Some people soak their fruits in rum in addition to wine. I don't.
- You could also make your own burnt sugar for this recipe if you choose to do so.
- Store Black Cake at room temperature for a few days. It only last 1-2 days in our household.
- You can bake in smaller pans and give away as gifts. If baking in smaller pans, your cakes will bake much faster.
- Please remeber to bake this cake on low, 250 degrees Fahrenheit (120C) if you like the softer pudding like cake.
Looking for more Jamaican Holiday Recipes. Try these out:
Jamaican Black Cake
Ingredients
Fruit Blend
- 8 oz pitted dried prunes about 1 ¼ cup
- 5 oz raisins about 1 cup
- 5 oz golden raisins about 1 cup
- 5 oz dried cherries about 1 cup
- 2 ¾ cups sweet red dessert wine separated
Cake
- 1 cup all-purpose flour
- 1 cup plain breadcrumbs
- 1 Tablespoon baking powder
- 1 teaspoon cinnamon
- ¾ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon salt
- ½ lb butter 2 sticks, softened
- 1 ¼ cups dark brown sugar
- 5 large eggs
- 1 Tablespoon lime juice and lime zest
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Fruit bend mixture
- 2 Tablespoon browning
- 2 Tablespoon burnt sugar
Instructions
Make the fruit blend mixture
- Combine prunes, raisins, golden raisins, dried cherries, and 2 ½ cups of sweet red wine in an airtight container. Cover and let sit for at least 5 days or up to a few months. If storing longer than a few days, you will need to add more wine to the mixture to cover the fruits as the fruit will soak up the wine over time.
- When ready to bake, add the mixture to a blender and blend until smooth. Set aside.
Make the Cake
- Preheat the oven to 250 degrees Fahrenheit (121C) and prepare a 10-inch baking pan by using a pan liner and greasing the sides. Set aside.
- Mix the all-purpose flour, plain breadcrumbs, baking powder, cinnamon, nutmeg, allspice, and salt in a bowl and set aside. Cream the butter and dark brown sugar in the bowl of a stand mixer until fluffy, for about 3 minutes on medium speed.
- Mix in the eggs, one at a time. Mix in the lime juice and zest, vanilla extract, and almond extract to the butter mixture and mix until combined. Mix in the flour mixture until combined. Fold in the blended fruit mixture, the browning, and burnt sugar until fully combined. Pour the mixture into the prepared baking pan.
- Bake in the preheated oven for about 2 and half hours, until a toothpick in the middle comes out clean.
- Allow cake to cool in the pan for 20 minutes, then remove and pour ¼ cup of the sweet red wine over the cake. Allow the cake to continue cooling overnight. The cake will continue to soak up the liquid that was poured on top.
- Serve and enjoy.
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Notes
- This cake can be baked in a smaller pan if needed. If using a 9-inch baking pan, you’ll have leftover batter to make a smaller cake. Smaller cakes will cook faster.
- You could also make your own burnt sugar for this recipe if you choose to do so.
- Black Cake is generally stored at room temperature. It will last for a few days.
- To add some rum to this cake, I suggest reducing the wine amount to 2 cups, and using ¾ cup of rum to soak the fruit. If using rum, use Jamaican white rum, like Wray & Nephew, but a dark/spiced rum should work too.
Andrew says
I made this cake yesterday. A site for a recipe I used to use was switched off so I had to look for a new one recipe. This sounded closest to what I was looking for. Instructions were clear and the cake came out just as I was wanted. The cake was amazing. The right colour, texture and so tasty. Thanks.
Tanya says
Thanks Andrew! So happy you liked the recipe.
Sara says
I’m so confused. When I search recipes for Browning and Burnt sugar, they are the same-toast/burn sugar, add hot water. Many recipes are titled “Burnt Sugar/Browning”. So do I just 4 TBS Browning?
Tanya says
Hi Sara, If it's homemade browning, then using that amount should be okay. However, I don't suggest using 4 Tablespoons of store-bought browning by itself, or your cake will likely taste bitter.
Sara says
@Tanya, THANK YOU! Today is make the browning. Tomorrow bake the cake. I’ll let you know how it goes.
Sara says
@Sara, the cake was wonderful. I had to bake it for an extra hour! I frosted with royal icing and it was beautiful. I took it to book club meeting as we were discussing Black Cake by Charmaine Wilkerson and it added a delightful “spice” to our evening.
Tanya says
Thanks Sara! So happy you liked the black cake recipe.
Nadia says
Hi! I'm planning to make this cake tomorrow for a friend's birthday. Wondering if you have a measurement for the amount of fruit/wine blend that goes in? I ended up with a full bottle of wine and indeterminate amount of dried fruit soaking..
Tanya says
Hi Nadia! It ends up being about 4 1/2 cups of fruit blend mix. I add the entire batch.
Nadia says
@Tanya,
Thank you so much!!
Donna says
Is there a substitute for the almond extract or can it be eliminated? My daughter has a nut allergy.
Tanya says
Hi Donna, you can leave it out. I'd replace it with extra vanilla extract.
Ali says
I made this for my husband's birthday with wine and spiced rum because he enjoys both! It's delicious, but the cake is huge and we would like to freeze some for later. How do you suggest freezing it? Do you think it will freeze well? Thank you.
Tanya says
Hi Ali, so glad you all liked it. I usually cut up the cake into smaller slices (individual servings) and wrap it in Saran wrap, and then place it in a freezer safe bag. That way, when I want a slice, I take it out and let it thaw overnight in the fridge. I've kept this cake frozen for up to 6 months.
Ali says
@Tanya, Thank you!
Ali says
I’m making this cake for my husband’s birthday. It’s in the oven now. Since we will not be able to eat all of it quickly, can you tell me how to best store leftovers? How long can it sit on countertop; refrigerator; freezer??
Thank you!
Tanya says
Hi Ali, we usually store it on the contertop for a few days, about 3-4, but it could last longer. You could also store it in the fridge or freezer for longer. I've kept it frozen for up to 6 months.
Hazel says
what can I use instead of prunes, could I use cherries or any other dried fruit, maybe apricots or peaches
Tanya says
Hi Hazel, traditionally, this cake is made with prunes. You could try and sub the prunes with other dried fruit,it should work fine, it just won't be as black and won't taste exactly the same.
Annie says
Hi, can you please let me know, do I let the cake sit on the bench uncovered overnight to soak up the wine we put on top or do I cover it? Thank you!!! It is in the oven, very excited!!!
Tanya says
Hi Annie, I leave it uncovered overnight. If you aren't comfortable with doing that, you could also lightly cover it with foil.
Sheri Katz says
Hi Tanya. I want to make this recipe for my book group because we are reading Black Cake. Can I use a Bundt pan for this recipe? I don’t have a 10 inch cake pan. I think you’ve answered it before, but what is the difference between browning and burnt sugar? Can I make both of them myself?
Tanya says
Hi Sheri, a bundt pan will work, you just may have to adjust the baking time. It'll probably cook a little faster. As far as browning vs burnt sugar, it's hard for me to explain, but they taste different on their own. Technically, they are the same, but I found that burnt sugar gave me the color I was looking for and browning balanced the flavor of the cake. I have a recipe for the browning, https://www.myforkinglife.com/homemade-browning-sauce/, and if you use that alone, your cake will be good, it just won't be as black.
Candice Myhre says
I made this cake and it was forking fantastic. I think we could also introduce it as a laxative in the ER based on the number of prunes! I may need to rename it poop cake. All joking aside, I had a black history month book club party and we read Black Cake by Charmaine Wilkerson. I never cook, and I followed your recipe, and it was perfect. There is no browning on Kauai, so I had to make my own. The first time, I set off the fire alarm, but the second time was the charm. I took it off the stove before I added the liquid. The firemen are hot here so either way its a win.My guests loved it, and so did I, as it had the perfect amount of all the complex ingredients. Mucho Mahalo from Kauai!
Tanya says
LOL, Hilarious! I never even thought about how the prunes could make ya go lol. So happy the recipe turned out well for you, including the homemade browning.
OV says
Hey Tanya happy holidays! I made sure to follow your steps but after 2 and a half hours @ 250 F the cake is still not ready when checking the middle or the sides aren’t receding around the edges. Would I need to have it in longer or at a higher temp? * cake is on the middle rack of the oven
Tanya says
Hi OV, I would leave it in longer and check after 15 minutes. Please let me know how it turns out.
OV says
@Tanya, Came out amazing! Had to leave it in for another hour. Was worth the wait! Thank you!
Tanya says
Yay! Thanks so much for commenting back and letting me know. So glad it worked out.
Anna Belle says
Hi Do I have to use bread crumbs and cinnamon powder I don't like cinnamon.
Tanya says
Hi Anna, The breadcrumbs are added to keep this cake super moist, so I would use it. You can omit the cinnamon; it'll just taste slightly different.
Kay says
Hi! I'm about to make this cake tomorrow for Christmas - can you use self-raising flour or plain flour with baking powder instead of All Purpose Flour? Thanks
Tanya says
Hi Kay, I haven't used self-rising flour in this recipe so I'm not 100% sure. I wouldn't switch it out for this recipe.
Leah says
Hi! I am planning to make this for Christmas this year. I am not Jamaican, so please forgive my ignorance. I see that browning and burnt sugar are listed as separate ingredients. I have looked up how to make both from scratch and they seem so similar to each other. What is the major difference between them?
Tanya says
Hey Leah, they are similar, but storebough versions of both items taste slightly different and have a different texture. Burnt sugar is a bit more runny and darker than the browning.
Leah says
@Tanya, got it! Thank you so much. So if I wanted to make it at home, I should follow a recipe for each separate one and use the result. In this case do you think storebought is better or is homemade the gold standard?
Tanya says
Hey Leah, I usually use storebought for this with great results.
Dalana says
Hello! I was given an old recipe by a friend, but it hasn't been working for me, so now I really want to try your recipe!
The problem is that I have so much fruit soaking from the old recipe in different amounts that what is listed above. Do you know approximately how many cups of the soaked fruit I should be using for your recipe?
Thanks so much!
🙂
Tanya says
Hey Dalana, after I blend the fruit, it's about 4 1/2 cups.
Dalana says
@Tanya, Amazing! Thank you!