For Jamaicans and other Caribbean nationals, one of the highlights of the Christmas season is the traditional cake or pudding. In the days leading to Christmas one can be sure to catch the special aroma of the deliciously spiced, rum-filled cakes being baked.
Despite publishing this recipe almost every year, some Caribbean Americans, especially among the millennials are not sure what goes in to making that delicious Christmas fare.
The Jamaican Christmas cake, which is also referred to as Jamaican black cake has long been the most popular Jamaican dessert on the island. Jamaican black cake is thought to be derived from the British figgy pudding, but with an island twist. While it has traditionally been thought of as a Christmas cake, it is also frequently used as a wedding cake.
This delicious cake be found on every table in Jamaica and the Jamaican diaspora, and around the Christmas season.
Prep Time 45 minutes
Cook Time 45 minutes
Resting Time 30 minutes
Total Time 2 hours 45 minutes
Calories 326 kcal
- 16 oz Dark Brown sugar
- 16 oz Unsalted Butter
- 12 Large Eggs
- 2 tbsp Vanilla
- 2 tbsp Rose Water
- 2 tbsp Mixed Essence
- 6 oz All Purpose Flour Sifted
- 6 oz Bread Crumbs Plain
- 1 tbsp Salt
- 2 tbsp Baking Powder
- 2 tbsp Cinnamon
- 2 tbsp Ginger Grounded
- 1 tbsp Mixed Spice
- 1 tbsp Nutmeg Grounded
- 1/2 tbsp Cloves Grounded
- 1/2 cup Raisins Dried
- 1/2 cup Currants Dried
- 1/2 cup Cranberries Dried
- 1/2 cup Prunes Chopped and Pitted
- 1/2 cup Dates Chopped and Dried
- 1/2 cup Candied Cherries
- 1/2 cup Candied Mixed Peel
- 2 cups Red Port Wine
- 1 cup Jamaican White Rum Wray and Nephew brand
- 2 tbsp Molasses
- 4 tbsp Browning
- 1 tbsp Baking Soda
- 2 tbsp 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 creamed butter and sugar mixture (Add 3 eggs at a time until they are all incorporated into your mixture).
- Add 2 tbsp vanilla, 2 tbsp rose water 2 tbsp mixed essence and 2 tbsp of almond flavor to your mixture.
- Combine in a bowl, 6 oz all-purpose sifted flour, 6 oz plain bread crumbs, 1 tsp salt, 2 tbs baking powder, 1 tbs baking soda, and cinnamon, 2 tbs ground ginger, 1 tbs mixed spice, 1 tsp nutmeg, and 1/2 tsp ground cloves.
- Now it’s time to prepare your dried fruits.
Simmer over low heat, 2 cups of port wine and 1 cup of Jamaican White Rum, add 1/2 cup dried raisins, 1/2 cup dried currants, 1/2 cup dried cranberries, 1/2 cup chopped pitted prunes, 1/2 cup chopped dried dates, 1/2 cup candied cherries and 1/2 cup candied mixed peel.
- When all liquid has evaporated let your fruits cool.
- Alternate your flour and fruit mixture to your cream mixture and blend in your electric mixer (Do not beat).
- Add 2 tbs molasses, and 4 tbs browning to your mixture and blend slowly in your electric mixer. (Do not beat).
- Grease and line 2 eight-inch baking pans with butter or nonstick spray
- Fill pans 3/4 full, Heat oven to 350 degrees (Do not preheat).
- Bake until done (approximately 45 mins)
- Remove from oven while still hot, mix together 1/4 cup port wine and 1/8 cup white rum and pour over cakes.
- Leave cakes in pan to cool.