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–+ servings
slice of Jamaican black cake with confectioner's sugar dusting on a white plate with a fork
Ainseanlea @ The Stush Kitchen

Jamaican Black Cake

An insanely rich and moist cake made with prunes, raisins and cherries that have been soaked in Jamaican dark aged rum, Red Label port wine and Cointreau orange liqueur.
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Baking Time 45 minutes
Servings: 1 bundt cake
Course: Dessert
Cuisine: Caribbean, Jamaican
Ingredients Equipment Method

Ingredients
 

For the Jamaican Black Cake
Optional Royal Icing

Equipment

  • 1 hand or stand mixer
  • 1 standard bundt cake pan or 2 8-inch cake pans

Method
 

for the Jamaican Black Cake
  1. Preheat your oven to 325°F.
  2. Add the prunes, raisins and dried cherries to a microwave safe container along with the Red Label wine, Cointreau and one of the 2-ounce portions of the Appleton Estate dark rum.
    Microwave for 2-3 minutes until the mixture is hot but not scalding. Cover and allow to soak for about 30 minutes or until the mixture has come to room temperature.
  3. Once the fruit mixture has cooled to room temperature, blend (including the remaining liquid) until smooth and set aside.
  4. Sift the cake flour, salt, baking soda & baking powder into a bowl. Set aside.
  5. Add the butter, oil, brown sugar, blended fruit, browning, cinnamon, nutmeg & allspice to a bowl and mix until smooth.
  6. Add all the eggs and the orange juice and mix again until completely incorporated.
  7. Add the dry ingredients (set aside earlier) to the fruit mixture and fold it in by hand until there are no visible clumps of flour.
  8. Transfer the cake batter to a bundt pan prepared with baking spray. Alternatively you can make 2 8-inch cakes.
  9. Bake at 325°F for 35-45 minutes or until a toothpick comes out with just a few crumbs.
  10. Once the cake is done brush the top with the remaining 2-ounce portion of dark rum. If using a bundt pan only use half of the rum for this stage, saving the other half to brush the top of the cake once it is removed from the pan.
    Cover the cake(s) with plastic wrap or a cake dome while it cools to keep it moist.
  11. Serve as desired - plain or with an optional dusting of confectioner's sugar or a royal icing glaze.
For the Royal Icing
  1. Add all the ingredients to a small bowl and whisk until smooth. Spread or drizzle across the top of your cake(s).

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