Jamaican Black Fuitcake
Experience the rich, decadent flavors of the holiday season with this traditional Jamaican Black Fruitcake, a cherished treat known for its moist texture and bold, spiced aroma. This classic Caribbean dessert features a medley of dried fruits—raisins, currants, prunes, and cherries—soaked in dark rum and red wine for days or even weeks, infusing them with deep, complex flavors. Brown sugar and burnt sugar syrup (browning) add a signature caramel depth, while warming spices like cinnamon, nutmeg, and allspice create an irresistible aroma that fills your kitchen as it bakes. Perfectly balanced with zesty lime and a touch of almond extract, this robust, alcohol-infused cake is ideal for festive celebrations or as a decadent gift. Make it ahead of time to let the flavors mature, and enjoy a slice of this indulgent dessert with a warm mug of tea or coffee for the ultimate holiday treat.
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Recipe Information
Ingredients
- 2 cups raisins
- 1 cup currants
- 1 cup dried prunes, chopped
- 1 cup dried cherries
- 2 cups dark rum
- 1 cup red wine
- 2 cups unsalted butter, softened
- 2.5 cups dark brown sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground allspice
- 2 tablespoons browning (burnt sugar syrup)
- 1 teaspoon lime zest
- 2 tablespoons lime juice
Instructions
Chop the raisins, currants, prunes, and dried cherries into small pieces. Place them in a large glass or ceramic jar.
Pour 2 cups of dark rum and 1 cup of red wine over the chopped fruits. Stir to combine, cover tightly, and let the fruits soak for at least 24 hours (preferably up to 1 week or more for deeper flavor).
Preheat your oven to 275°F (135°C). Grease two 8-inch round cake pans and line them with parchment paper.
In a large mixing bowl, cream the softened butter and dark brown sugar together until light and fluffy.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Mix in the vanilla extract, almond extract, lime zest, lime juice, and browning (burnt sugar syrup).
In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, and allspice.
Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
Drain the soaked fruits (reserve the soaking liquid) and fold them into the batter. Add 2-3 tablespoons of the reserved fruit-soaking liquid to the batter for added moisture and flavor.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake in the preheated oven for 2 hours or until a toothpick inserted into the center comes out clean. Check the cakes after 90 minutes and cover them loosely with foil if they are browning too quickly.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
If desired, brush additional rum or wine onto the cooled cakes for extra moisture and flavor. Wrap tightly in plastic wrap and allow the cake to rest for a few days before serving to enhance the flavor.
Nutrition Facts
Calories |
10600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 419.4 g | 538% | |
| Saturated Fat | 253.1 g | 1266% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 2149 mg | 716% | |
| Sodium | 1278 mg | 56% | |
| Total Carbohydrate | 1378.0 g | 501% | |
| Dietary Fiber | 43.5 g | 155% | |
| Total Sugars | 1010.7 g | ||
| Protein | 91.3 g | 183% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1337 mg | 103% | |
| Iron | 36.7 mg | 204% | |
| Potassium | 6950 mg | 148% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
