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Jamaican Black Cake Recipe

Course Dessert
Cuisine Caribbean
Keyword Christmas cake, dessert, Jamaican cake, rum cake, sians cooking, black cake
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Cooling time 8 hours
Author ChefSian

Equipment

Ingredients

Instructions

  • Combine fruits with rum and wine in blender or food processor and grind into a paste. If using a blender, you may need to divide it into 2 or 3 batches.
  • Preheat oven to 300°
  • Using a mixer; cream butter, sugar, molasses, and egg yolks together. In a separate glass bowl, beat egg whites until foamy. Fold (slowly beat in) egg whites into butter mixture. After egg whites are fully combined, add fruits 1 cup at a time until completely mixed in. add mincemeat to the mixture.
  • Slowly add dry ingredients to mixture. Mix should be dark brown. If not add ¼ C. molasses or ½ tsp of browning, if available.
  • Butter and flour 3 – 9” cake pans you may line the buttered pans with parchment paper instead of flour. Pour batter into cake pans. Fill almost to the top. Cakes will not rise very much.
  • Bake for 1 hour.
    After 1-hour increase the temperature to 350° and bake for another 30 minutes. After 30 minutes insert a toothpick or clean knife into the center of the cake and remove it If the knife comes out clean. Otherwise, return cake the oven. Use a clean toothpick to test again after 5 minutes
  • Remove cakes from oven and place on cooling racks. Sprinkle cakes with wine or rum. Cool for about 2 hours and sprinkle with rum again. Cover cakes and allow to cool overnight (at least 8 hours) before icing or serving.

Notes

  • Fruits can be any combination of prunes, raisins, currants, cherries, and candied citrus peel. Use at least 3 for best flavor
  • For best results soak fruits in port wine (in a tightly sealed container) for at least 30 days
  • If using unsoaked fruits; boil fruits in a 750 ml bottle port wine for 30 minutes. Cool 45 minutes before blending.  Use this method as a last resort. Cake will be more dense and less sweet.

Storage

  1. Cakes can be kept frozen for up to 1 year or securely covered at room temperature for up to 1 month. To keep cakes without freezing.  Cover cakes securely (a cake server will NOT do) Sprinkle each cake with ¼ C. rum or port wine every 5 days to retain moisture.
  2. To freeze cake sprinkle with rum or port wine a 3rd time then wrap a layer of parchment paper and 2 layers of plastic wrap to prevent freezer burn and odors. Leave at room temperature for 24 hours before serving.