Imagine sinking your teeth into a moist, rum-flavored cake infused with the warm spices of nutmeg, cinnamon, and cloves. Each bite revealing layers of rum-flavored fruits like raisins, prunes, and currants.
This traditional Jamaican treat is also known as rum cake, fruit cake, or Christmas cake. Its rich history extends back to the island’s colonial era, when it was first influenced by British traditions but has since grown into a distinct culinary masterpiece with great cultural importance. With its deep, black hue and complex flavors, this cake is more than just a sweet treat; it’s a symbol of celebration and tradition.
For those who have never had Jamaican black cake, it has a pudding like texture, though some recipes have a cake like texture. This recipe is an in between of cake and pudding, because it is dense but not as soft as the pudding texture. Traditionally, we make this cake with rum, or red labelled wine. I wanted to create an alcohol-free version to accommodate those who cannot consume alcohol, while still sticking close to its original flavor.
INGREDIENTS NEEDED FOR JAMAICAN BLACK CAKE
1. Flour
2. Butter
3. Cinnamon
4. Brown Sugar
5. Pure Vanilla
6. Salt
7. Egg
8. Rose Water – You can also find Rose Water in a West Indian or Caribbean grocery store.
9. Baking Powder
10. Lime Juice
11. Almond Extract
12. Nutmeg
13. Concord Grape Juice
14. Mixed Spice – This is similar to pumpkin spice. You can also find mixed spice in the West Indian or Caribbean grocery store.
15. Cloves Powder
17. Browning – You can find this in a West Indian or Caribbean grocery store. You may find it in the international section of your local grocery store, such as Walmart. I used the Grace Brand. If you cannot find it, you can add a bit more molasses.
18. Molasses
19. Unsweetened Applesauce
20. Cinnamon Stick
21. Water
22. Dried Currants
23. Dried Raisins
24. Dried Cranberries
25. Dried Pitted Prunes
HOW TO MAKE JAMAICAN BLACK CAKE
1. In a medium pot, add 1 cinnamon stick, 1/4 tsp cloves and 1/2 cup water, and simmer on medium low heat for 5 minutes.
2. Add in the concord grape juice, dried raisins, dried cranberries, dried pitted prunes, dried currants and simmer for 15 mins.
3. Turn off the heat and add in 1 tsp imitation rum. Then Let cool.
4. Blend the mixture with 1/4 cup water into a puree.
5. Pour your mixture in a airtight container. Store in the fridge until you are ready to use it.
6. In a large bowl, add in your brown sugar and butter and mix until light and fluffy.
7. Add in your eggs, unsweetened applesauce, 2 tsp imitation rum, lime juice, almond extract, vanilla, rose water, and 1 1/2 cup of your fruit puree (save the rest). Mix well.
8. Add in your molasses and browning.
9. In the same bowl, sift your flour, cinnamon, salt, baking powder, mixed spice and nutmeg. Fold to combine.
10. Pour the mixture into a lined 9″ baking pan.
11. Place baking pan in a tray of hot water.
12. Bake at 300°F for 1 hr 30 mins – 1 hr 45 mins.
13. Remove from oven and immediately pour 1/4 – 1/2 cup of grape juice mixed with 1/4 tsp imitation rum. Remove from the water bath and let cool in baking pan for 30 mins.
14. Remove from pan and leave to cool completely on a wire rack.
15. Once cooled, store in the fridge.
WHAT TO DO WITH YOUR LEFTOVER FRUIT PUREE?
There are three things you can do with your leftover fruit puree.
1. You can use it to make a smaller cake.
2. I have used it to make Jamaican Black Cake Cookies
3. If you prefer a softer black cake, then you can use the full amount in the recipe. Just be sure to adjust the bake time accordingly. If you choose this option, you can also opt to bake it at 250°F. This will yield an even softer cake, but it will take an extra hour to bake.
STORAGE TIPS
Since there is no alcohol in this recipe to preserve the cake, it needs to be stored in the fridge. Ensure that you store it in an airtight container. It will keep in the fridge for up to 1 week.
DID YOU MAKE THIS RECIPE?
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JAMAICAN BLACK CAKE- ALCOHOL FREE
Ingredients
FRUIT PUREE
- 1 Cinnamon Stick
- ¼ tsp Cloves
- ½ cup Water
- 1 cup Concord Grape Juice
- 1 cup Dried Raisins 130g
- ½ cup Dried Cranberries 70g
- ½ cup Dried Pitted Prunes 90g
- ½ cup Dried Currants 70g
- 1 tsp Imitation Rum
CAKE
- 1 ½ cup Brown Sugar 210g. I used Demerara
- ½ cup Softened Unsalted Butter 113g
- 2 Large Eggs Room Temperature
- ½ cup Unsweetened Applesauce 113g
- 2 tsp Imitation Rum
- 1 tbsp Lime Juice
- ½ tsp Almond Extract
- 2 tsp Vanilla Extract
- ½ tsp Rose Water
- 1 ½ Fruit Puree 405g. Save the rest
- 2 tbsp Molasses
- 2 tbsp Browning
- 2 ½ cups AP Flour 300g
- 2 tsp Cinnamon
- ½ tsp Salt
- 2 ½ tsp Baking Powder
- 2 tsp Mixed Spice
- 1 tsp Nutmeg
TOPPING
- ¼ tsp Imitation Rum
- ¼ – ½ cup Grape Juice
Instructions
FRUIT PUREE
- In a medium pot, add 1 cinnamon stick, 1/4 tsp cloves and 1/2 cup water, and simmer on medium low heat for 5 minutes.
- Add in the concord grape juice, dried raisins, dried cranberries, dried pitted prunes, dried currants and simmer for 15 mins.
- Turn off the heat and add in 1 tsp imitation rum. Then Let cool.
- Blend the mixture with 1/4 cup water into a puree.
- Pour your mixture in a airtight container. Store in the fridge until you are ready to use it.
CAKE
- In a large bowl, add in your brown sugar and butter and mix until light and fluffy.
- Add in your eggs, unsweetened applesauce, 2 tsp imitation rum, lime juice, almond extract, vanilla, rose water, and 1 1/2 cup of your fruit puree (save the rest). Mix well.
- Add in your molasses and browning.
- In the same bowl, sift your flour, cinnamon, salt, baking powder, mixed spice and nutmeg. Fold to combine.
- Pour the mixture into a lined 9" baking pan.
- Place baking pan in a tray of hot water.
- Bake at 300°F for 1 hr 30 mins – 1 hr 45 mins.
- Remove from oven and immediately pour 1/4 – 1/2 cup of grape juice mixed with 1/4 tsp imitation rum. Remove from the water bath and let cool in baking pan for 30 mins.
- Remove from pan and leave to cool completely on a wire rack.
- Once cooled, store in the fridge.
