Jamaican Fruitcake - Black Cake Recipe

Name: Jamaican Fruitcake - Black Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (225 ml) raisins; 1/2 cup (125 ml) currants, chopped; 1/2 cup (125 ml) prunes, chopped; 1 cup (225 ml) dark rum; 1-1/2 lbs (.7 kg) packed brown sugar; 1 cup (225 ml) butter; 6 beaten eggs; 1/2 pound flour; 1/2 tsp (2 ml) baking powder; 1/4 tsp (1 ml) nutmeg; 1/4 tsp (1 ml) cinnamon; 1/4 tsp (1 ml) ground cloves; 1/4 tsp (1 ml) allspice; 1/2 cup (125 ml) mixed fruit peel; 1/2 cup (125 ml) chopped nuts

Servings: persons

1 cup (225 ml) raisins
1/2 cup (125 ml) currants, chopped
1/2 cup (125 ml) prunes, chopped
1 cup (225 ml) dark rum
1-1/2 lbs (.7 kg) packed brown sugar
1 cup (225 ml) butter
6 beaten eggs
1/2 pound flour
1/2 tsp (2 ml) baking powder
1/4 tsp (1 ml) nutmeg
1/4 tsp (1 ml) cinnamon
1/4 tsp (1 ml) ground cloves
1/4 tsp (1 ml) allspice
1/2 cup (125 ml) mixed fruit peel
1/2 cup (125 ml) chopped nuts

1
Soak raisins, currants and prunes in 3/4 cup (175 ml) of rum, in covered container, for at least three weeks, stirring every few days.
2
To make cake, heat 1 pound brown sugar in heavy bottomed frying pan until melted.
3
Simmer until it is a very dark brown.
4
Let cool.
5
Cream butter and remaining brown sugar.
6
Gradually add eggs.
7
Add soaked fruit with their liquid, and caramelized sugar.
8
Add dry ingredients, fruit peel and nuts.
9
Pour batter into a greased 9 or 10 inch springform pan, with the bottom lined with waxed paper.
10
Bake at 300 degrees (150 C.) F. for about 2 to 2 1/2 hours.
11
Sprinkle some of the remaining 1/4 cup (60 ml) rum over cake immediately after removing it from the oven.
12
Repeat a few times.
13
Allow cake to remain in pan for 2-3 days.
14
Remove cake from pan and place on cake plate to serve.
15
If desired, drizzle with a confectioners sugar icing.

924

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup (225 ml) raisins, 1/2 cup (125 ml) currants, chopped, 1/2 cup (125 ml) prunes, chopped, 1 cup (225 ml) dark rum, and more.

Yes, Jamaican Fruitcake - Black Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Jamaican Fruitcake - Black Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions