Jamaican Black Cake, also known as Jamaican Christmas Cake, is a rich, moist fruit cake often enjoyed during the holiday season. It’s a staple in many Jamaican households. Here’s a traditional recipe to make this delicious cake:

Ingredients

For the Fruit Soak:

– 1 pound mixed dried fruits (raisins, prunes, currants, and mixed peel)

– 1 cup dark rum

– 1 cup red wine

– 1 cup brandy

For the Cake:

– 2 cups all-purpose flour

– 1 teaspoon baking powder

– 1/2 teaspoon salt

– 2 teaspoons ground cinnamon

– 1/2 teaspoon ground nutmeg

– 1/2 teaspoon ground allspice

– 1 cup unsalted butter, room temperature

– 1 cup brown sugar

– 6 large eggs

– 1 tablespoon vanilla extract

– 1 tablespoon almond extract

– Zest of 1 lemon

– Zest of 1 orange

– 1/4 cup molasses

– 1 cup burnt sugar (also known as browning)

Instructions

Fruit Preparation (Ideally done at least a week in advance):

1. Chop and Soak the Fruits: 

   – Finely chop the mixed dried fruits.

   – Place the chopped fruits in a large glass jar or bowl.

   – Pour the dark rum, red wine, and brandy over the fruits. Mix well.

   – Cover and let the fruits soak for at least one week, stirring occasionally. The longer the fruits soak, the richer the flavor will be.

Cake Preparation:

1. Preheat the Oven: 

   – Preheat your oven to 300°F (150°C).

   – Grease and line two 9-inch round cake pans with parchment paper.

2. Mix the Dry Ingredients: 

   – In a medium bowl, sift together the flour, baking powder, salt, cinnamon, nutmeg, and allspice.

3. Cream the Butter and Sugar: 

   – In a large bowl, cream the butter and brown sugar until light and fluffy.

4. Add the Eggs: 

   – Add the eggs one at a time, beating well after each addition.

   – Stir in the vanilla extract, almond extract, lemon zest, and orange zest.

5. Add Molasses and Browning: 

   – Mix in the molasses and burnt sugar (browning) until well combined.

6. Combine with Dry Ingredients: 

   – Gradually add the sifted dry ingredients to the wet mixture, mixing until just combined.

7. Add Soaked Fruits: 

   – Fold in the soaked fruits along with any remaining soaking liquid.

8. Bake the Cake: 

   – Pour the batter evenly into the prepared cake pans.

   – Bake in the preheated oven for 2 to 2.5 hours, or until a skewer inserted into the center of the cakes comes out clean.

9. Cool the Cake: 

   – Allow the cakes to cool in the pans for about 15 minutes, then turn them out onto a wire rack to cool completely.

Finishing Touches:

1. Soak with Rum: 

   – Once the cakes are completely cooled, you can brush them with additional dark rum to keep them moist and enhance the flavor. This can be done every few days if you plan to store the cake for a longer period.

2. Wrap and Store: 

   – Wrap the cakes tightly in plastic wrap, then in aluminum foil. Store in an airtight container at room temperature or in the refrigerator.

Serving

– Jamaican Black Cake is traditionally served at Christmas, but it can also be enjoyed at weddings and other special occasions. It pairs wonderfully with a cup of tea or coffee.

Enjoy making and sharing this delicious Jamaican Black Cake with your loved ones!