Jamaican Fruit Cake also known as Black Cake, Rum Cake or Christmas Cake, is a rich dark rum soaked fruits cake.

It is a very popular cake during the Christmas Holiday, for Weddings, Birthdays and even Easter.

Actually, Black Cake is eaten right throughout the year because there are always fruits soaking in some rum the year before.

However, this Fruit Cake is mostly baked during Christmas time.

Yes, every Jamaican household has a Fruit Cake or three to eat right throughout the holiday.

For Weddings and Birthdays, it is normally covered with royal icing with beautiful decorations.

I am not a big fan of the royal icing, but I would still eat the cake.

A slice of this cake and a glass of Sorrel is the best thing during Christmas time.

Whether you can bake it yourself or buy it or beg a slice, it is surely a favorite during the Christmas Holiday.

What kind of fruits are used in the Fruit Cake

The fruits that are used in a fruit cake is what you choose.

Some persons prefers to only use raisins and prunes in their cake.

However, too much prunes can be too bitter.

You can use any of these fruits:

• Raisins
• Prunes
• Currants
• Mixed Peels
• Cranberries
• Cherries

For this recipe, I used a combination of cherries, raisins, prunes, mixed peels and cranberries.

To blend or not to blend soaked Fruits

For this recipe, I choose to blend my soaked fruits because I don’t like to taste pieces of fruits when I am enjoying a slice of this delicious cake.

Others like to eat pieces of fruits in their cakes so they choose not to blend it.

I have come to realized over the past years that American Fruit Cake vs Jamaican Fruit Cake is quite different.

When I first came here in America, I went on a train ride with my hubby and dessert was Fruit Cake.

However, it was nothing close to the Jamaican Fruit Cake.

You could taste every piece of fruits in the cake, which was very awkward for me.

But there is no wrong or right way about it.

It is just a personal preference to blend or not to blend.

What is the best rum to soak fruits in for fruit cake

The best rum for fruit cake or black cake is white rum or fruit wine.

Traditionally, the rum that almost all Jamaicans used are Wray & Nephew White Overproof Rum and Red Label Wine.

I have seen others using Cherry Brandy and Spiced Rum.

You can use your favorite white rum or wine, it’s your choice.

How do you soak fruits for black fruit cake

To soak your fruits for your fruit cake, it depends on your preference and the time you have on your hands.

Fruits are soaked in rum for up to a year or for at least a week.

Check out this post for more information on soaking your fruits.

Can fruit soaked in alcohol go bad

Fruits that are soaked in alcohol will not go bad.

The alcohol is a preservative.

It may lose the flavor or color, but it will not go bad.

In fact, the longer the fruits are soaked, the better it is when baking.

Traditionally, fruits are soaked in alcohol from the January (after Christmas) to December, almost an year.

How to store Jamaican Black Fruit Cake

You can store this Jamaican Black Fruit Cake on the counter top in an air tight container tightly wrapped with plastic wrap or aluminum foil paper for about 3 to 5 days (if it stays that long).

Then place it in the refrigerator for up to a week.

With the rum in the cake, it helps to preserve much longer than the regular cake.

I let it stay on the cake stand that’s in the pictures.

It can also be stored in the freezer for up to 3 months.

I always slice up the cake and individually wrap each slice before freezing it.

This makes it easier when you are ready to enjoy it.

How to make Jamaican Fruit Cake from scratch

Firstly, sift and whisk all the dry ingredients in a medium bowl and set aside.

Secondly, cream the sugar and butter together. Add the eggs one at a time. Then add the rose water, vanilla extract, almond extract, lime juice and lime zest and mix together.

Thirdly, add the blended fruits, browning sauce and molasses. Stir until fully combined.

Fourthly, little by little, add the flour mixture until all is combined. Pour the mixture into the prepared baking pan.

Finally, bake for 2 to 2 1/2 hours or until a wooden toothpick or a dinner knife is inserted in the middle and it comes out clean.

Pour some rum on the top of the cake as soon as it is finish baking. This helps the cake to be moist.

Allow to cool and then cover with aluminum paper or plastic paper and let it continue to soak until you are ready to slice and serve.

Enjoy!

Jamaican Fruit Cake Recipe

Ingredients

• 1 1/2 cups (3 sticks) Unsalted Butter
• 2 cups Brown Sugar
• 8 large Eggs
• 1/2 teaspoon Lime Zest
• 1 1/2 teaspoon Lime Juice
• 1 Tablespoon Vanilla Extract
• 2 teaspoon Rose Water
• 1/2 teaspoon Almond Extract
• 3 cups Blended Fruits
• 4 to 6 Tablespoon Homemade Browning Sauce
• 3 Tablespoon Molasses
• 2 3/4 cups All Purpose Flour
• 1 teaspoon Cinnamon Powder
• 1 teaspoon Nutmeg
• 2 teaspoon Baking Powder
• 1 1/2 teaspoon Salt
• 1/2 teaspoon Mixed Spice

Instructions

1. Prepare the Blended Fruits. Set aside.
2. Grease a 10 inch Baking Pan with butter. Line the baking pan with parchment paper around the sides and bottom too. Set aside for later.
3. Preheat the oven to 300 Degrees Fahrenheit. Prepare a water bath by pouring some boiling water in a baking pan and put it at the bottom rack of the oven. This will ensure the cake do not dry out.
4. Sift and whisk together the dry ingredients: all purpose flour, salt, baking powder, cinnamon powder, nutmeg and mixed spice in a large bowl.
5. In a mixing bowl, add the unsalted butter and brown sugar and cream together, until light and fluffy.
6. Beat in the eggs one at a time. Then add the lime zest, lime juice, vanilla, rose water, almond extract and mix together.
7. Add the blended fruits, molasses and browning sauce and mix together.
8. Gradually fold in the dry ingredients half cup at a time into the wet ingredients. If you want the mixture to be much darker, then add more browning sauce after adding the dry ingredients.
9. Pour the mixture into the prepared baking pan and place in the oven on the middle rack.
10. Bake for about 2 to 2 1/2 hours or until a dinner knife or wooden toothpick is inserted in the middle of the cake and it come out clean. Please check cake from time to time, as baking times varies due to different ovens.
11. Remove the cake once it is baked and pour a little Red Label Wine or Wray & Nephew White Rum or even both on the top of the cake.
12. Allow to cool, then slice and serve.

Notes:

1. Prepare a water bath to prevent the cake from burning or drying out.
2. The rum you used is your choice.
3. You can choose to blend the soaked fruits or leave them just as.
4. To get a much darker fruit cake, depends on the amount of Browning Sauce you use in the cake.
5. Make sure to check the cake from time to time, since each oven varies with heat.
6. Pour some Red Label Wine or Wray & Nephew White Rum over the cake after taking it out of the oven. This help to keep the cake moist.

Additional Jamaican Recipes

• Jamaican Cornmeal Pudding
• Coco Bread
• Jamaican Beef Patty
• Cornmeal Porridge
• Jamaican Fried Dumpling
• Turn Cornmeal
• Jamaican Easter Spice Bun

Please let me know what you think about this Jamaican Fruit Cake in the comment section below.

Thanks for stopping by and please come back again.

Blessings and Love always, as you carry on, on your YouNique Journey!