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    Home » Recipes » Cake Recipes

    Angela @ BakeItWithLove.com · 72 Comments

    Jamaican Black Cake

    Jump to Recipe
    Pin image of Jamacian rum cake with text.

    Rich Jamaican black cake is a decadent Caribbean twist on the classic holiday fruit cake that you’ll love serving this Christmas! Dried fruit is soaked in rich port and fragrant dark rum then blended and folded into a spice cake like you’ve never had before!

    Square image looking down on the Jamaican black cake, with cherries on top of cake.
    Dark, rich, and incredibly delicious Jamaican black cake is a holiday treat you need to try!

    Spiced, boozy, and blended with delicious, dried fruit makes this Jamaican black cake is an incredibly delicious centerpiece!

    Are you a fan of fruit cake, but want to switch it up a little? Try a delightful change with this amazingly decadent Jamaican black cake! It's sure to be a new favorite!

    It’s similar to fruit cake in that it’s a boozy spice cake mixed with dried fruit, but it’s scented with orange peel, baking spices, and lime zest and juice! The lime is really what makes this cake so unique!

    Jump to:
    • 🌎 Origin
    • ❤️ Why You'll Love This Recipe!
    • 🥘 Ingredients
    • 🔪 Step-By-Step Instructions
    • 💭 Angela's Tips & Recipe Notes
    • 🥡 Storing
    • ❓ FAQ
    • 📋 Recipe
    • 💬 Comments

    The fruit in black cake is blended until smooth instead of left whole, which makes it incredibly moist. You’ll never have to worry about a dry cake! The cake is so tender and moist, it really tastes like the best fruit cake you’ve ever tried!

    🌎 Origin

    This lovely, moist cake is an essential dessert in the Caribbean. It’s not only served during the holidays but It’s also served at nearly every celebration!

    Most households have their own version of the cake, but the recipe you see here is pretty standard. It’s a unique cake that you are going to absolutely love!

    ❤️ Why You'll Love This Recipe!

    Amazing Flavor! The flavor of this boozy, fruity cake is out of this world delicious! The sweet port wine and rum paired with the lime and spices is so special!

    Super Moist! This cake is MOIST. It’s like nothing you’ve ever tried before! The texture is almost custard-like, which is so unique and delicious.

    The Perfect Christmas Cake! Spiced, rich, fruity, and boozy, this show-stopping cake is going to wow on a holiday table!

    🥘 Ingredients

    There are a lot of ingredients here, but don’t worry—most of them are pantry staples. The fruit mixture can also be soaked ahead of time, so you can make it even up to 6 months ahead of time to save on prep!

    Fruit Blend

    Ingredient photo for fruit blend.
    • 9 ounces Dried Prunes – 9 ounces is about 1 ½ cups! You’ll want these to be pitted before soaking.
    • 1 cup Raisins – Raisins are a great base fruit for the fruit blend. They add a gentle sweetness and lots of moistness.
    • 1 cup Golden Raisins – Also known as sultanas, golden raisins are also another great base fruit.
    • 1 cup Dried Cherries – Cherries add a tart bite to the fruit blend, which helps to balance the flavors!
    • ½ cup Dried Currants – Currants are similar to raisins, but have a tangier, fruitier flavor that works perfectly in dish recipe!
    • 1 ½ cup Port Wine – You can use any sweet, red dessert wine here. Save extra for soaking the cake!
    • 1 ½ cup Dark Rum – Dark rum pairs perfectly with the fruit and spices! You can use your favorite brand of rum here—but bonus points if you get Jamaican rum!

    Black Cake

    Labeled ingredient photo for the cake.
    • 1 cup Butter – This is equivalent to 2 sticks of butter! The butter needs to be softened to room temperature for this recipe.
    • 1 ¼ cup Dark Brown Sugar – Brown sugar gives a deep, molasses like flavor to the cake. I highly recommend dark brown sugar over light brown sugar for its richness.
    • 5 large Eggs – The eggs also need to be brought to room temperature to blend well with the other ingredients.
    • 1 medium Lime – Lime gives the cake such an amazing, unique flavor! You’ll zest the lime and use 1 tablespoon of juice (Depending on how juicy your lime is, you might use ½ a lime or the whole lime).
    • 1 teaspoon Vanilla Extract – Vanilla extract balances out the flavors of the cake! Use 100% pure vanilla extract here if you can.
    • 1 teaspoon Orange Extract – You can also use almond extract if you don’t prefer the flavor of orange extract. This adds extra flavor to the cake!
    • 1 tablespoon Baking Powder – You’ll need this much baking powder to help give this super moist cake some lift!
    • 1 teaspoon Cinnamon – I love the sweet, spicy flavor that cinnamon lends to the cake! I recommend Vietnamese or Saigon cinnamon for its strong flavor.
    • ½ teaspoon Ground Nutmeg – Nutmeg adds a sweet, distinct taste to the cake. It pairs exceptionally with the other spices!
    • ½ teaspoon Ground Allspice – Allspice, or pimento, is a staple spice in Caribbean kitchens! The flavor is sweet and tastes like a combination of cinnamon and cloves.
    • ¼ teaspoon Salt – Salt is needed in almost every dessert to help balance out the sweetness!
    • 1 tablespoon Dried Orange Peel – Dried orange peel has a sweet, fragrant aroma and flavor. You can also use fresh here, but the flavor will be more pronounced.
    • 2 cups All-Purpose Flour – Flour is a must, of course! Use AP flour here and not cake or self-rising flour.
    • 2 tablespoons Browning Sauce – Browning Sauce is used to give a deep color to many Caribbean dishes, including this cake! The browning sauce will not affect the flavor of the cake.
    • 2 tablespoons Molasses – Molasses adds even more deep color and richness to the cake! The combination of the browning sauce and the molasses are what gives the cake the dark, black color it’s named after!

    *Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

    🔪 Step-By-Step Instructions

    I recommend soaking this cake overnight to absorb all the delicious port wine! Then, it will be perfect for serving!

    Fruit Blend

    1. Mix the fruit and liquor. Using a container with a lid, start by combining the dried fruit mixture: 9 ounces of dried prunes, 1 cup of raisins, 1 cup of golden raisins (sultanas), 1 cup of dried cherries, and ½ cup of currants. Next, add 1 ½ cup of port wine and 1 ½ cup of dark rum or until all the fruit is submerged. You might need a bit more wine/rum to cover the fruit completely.
    2. Soak fruit. When the fruit is submerged, cover bowl with a lid and allow the fruit to soak for at least 7 days and up to 6 months. Add more wine and rum as needed (See Tips & Recipe Notes for how to do a quick soak!)

    Black Cake

    1. Prep. Preheat your oven to 250°F (121°C). Next, blend the alcohol-soaked fruits in a blender or food processor until smooth. Set aside until the cake ingredients are combined. Then, line the bottom of a 10-inch springform pan or cake pan with a circle of parchment paper. Butter the bottom and the sides of the pan then set aside.
    2. Cream butter and sugar. Cream together 1 cup of softened butter and 1 ¼ cups of dark brown sugar until smooth and fluffy, about 1 to 2 minutes. Then, add 5 room temperature eggs, one at a time. Mix in between additions. If needed, you can add 1 tablespoon of flour to prevent the mixture from curdling.
    3. Add flavorings. Add the zest of 1 medium lime and 1 tablespoon of juice, along with 1 teaspoon of vanilla, and 1 teaspoon of orange extract, then mix to combine. Next, mix in 1 tablespoon of baking powder, 1 teaspoon of cinnamon, ½ teaspoon of ground nutmeg, ½ teaspoon of ground allspice, ¼ teaspoon of salt, and 1 tablespoon of dried orange peel. Finally, add 2 cups of AP flour and combine until your batter is smooth.
    4. Finish the batter. To the batter, add 2 tablespoons of browning sauce, 2 tablespoons of molasses, and the blended fruit. Fold in the ingredients gently, just until fully combined. Then, transfer the mixture to the prepared Springform pan and smooth the top.
    5. Bake the black cake. Place your cake pan into the middle of your center rack and bake at 250°F (121°C) for 2 hours. Then, start testing the cake with a toothpick or cake tester. Once the inserted toothpick or cake tester comes out clean, and the top of the cake doesn’t imprint when touched, remove the cake from the oven (the cake can take up to 2 ½ hours, depending on your pan size).
    6. Finish and serve. Allow the finished black cake to cool on a wire cooling rack for 15 minutes in the pan, then remove from the pan and soak with ¼ cup of port wine (or a port/rum combo) overnight before serving.

    Rich, decadent, moist Jamaican black cake can be garnished with maraschino cherries, then served at room temperature. Serve with tea and coffee, or even a little whipped cream or ice cream! Enjoy!

    💭 Angela's Tips & Recipe Notes

    • To soak the fruit quickly, simmer the fruit and alcohol until the fruit is plump! Heat the blend of dried fruits with the port and rum in a saucepan over medium heat. Bring the mixture to a low boil, then reduce the heat and simmer for 15 minutes. Remove from heat and allow to cool before blending.
    • Refeed leftover cake with port wine and/or rum to keep moist! If storing the cake ahead of time, soak the cake with a little of the port or rum the night before serving to keep the cake delightfully moist and boozy.
    • Measure the flour properly to ensure the cake doesn’t get dry! You’ll want to spoon flour into your cup measure until full, then use the back of a knife or spatula to level off the top. This will make sure that there is no packed flour in the cup—so you get the perfect amount!

    🥡 Storing

    To store the cake, you can keep it on a cake stand with a lid or cake storage container at room temperature for up to 4 days. You can also refrigerate the cake for up to a week!

    Make sure to cover the cake with a layer of plastic cling film or in a cake storage container. After these periods of time, however, the cake will start to lessen in quality. Eat it quickly!

    Freezing Jamaican Black Cake

    You can also freeze a black cake for up to 6 months! Make sure to cover the cooled cake with a layer of plastic cling film and a layer of foil or place in a cake storage container.

    When ready to eat, place the cake on your counter and let thaw at room temperature.

    Tall photo showing a slice of Jamaican rum cake on a white plate.

    ❓ FAQ

    What is browning sauce, and where do I find it?

    Browning sauce is a blend of caramel color, seasonings, caramelized sugar, and vegetable concentrates. It is a staple in many Caribbean recipes, like this Jamaican black cake! You can find it either in the stock/soup aisle, the spices/seasonings aisle, or most commonly in the condiments aisle near the BBQ sauces, A-1, and Worcestershire sauce!

    What is port wine?

    Port wine, which is used to soak the fruits and cake for this recipe, is a sweet fortified red wine from Portugal. Fortified means that a neutral alcohol is added during the wine-making process. It is a dessert wine, which makes it perfect for the Jamaican black cake! You can also use any sweet, red wine or dessert wine if you can’t find port.

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Square image looking down on the Jamaican black cake, with cherries on top of cake.
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    5 from 204 reviews

    Jamaican Black Cake

    Rich Jamaican black cake is a decadent Caribbean twist on the classic holiday fruit cake that you’ll love serving this Christmas! Dried fruit is soaked in rich port and fragrant dark rum then blended and folded into a spice cake like you’ve never had before!
    Author | Angela
    Servings: 12 servings
    Calories: 638kcal
    Prep 10 minutes
    Cooking 2 hours
    Soaking Time 7 days
    Total Time 2 hours 10 minutes
    Pin Recipe Share on Facebook

    Ingredients
     

    Fruit Blend

    • 9 oz dried prunes (pitted - about 1 ½ cups)
    • 1 cup raisins
    • 1 cup golden raisins (sultanas)
    • 1 cup dried cherries
    • ½ cup currants
    • 1 ½ cup port wine (or sweet, red dessert wine + more for soaking the cake)
    • 1 ½ cup dark rum

    Black Cake

    • 1 cup butter (softened, at room temperature - 2 sticks)
    • 1 ¼ cups dark brown sugar
    • 5 large eggs (at room temperature)
    • 1 medium lime (zest and 1 tablespoon juice)
    • 1 teaspoon vanilla extract
    • 1 teaspoon orange extract (or almond extract)
    • 1 tablespoon baking powder
    • 1 teaspoon cinnamon
    • ½ teaspoon nutmeg
    • ½ teaspoon allspice
    • ¼ teaspoon salt
    • 1 tablespoon orange peel (dried)
    • 2 cups all-purpose flour
    • 2 tablespoon browning sauce
    • 2 tablespoon molasses

    Instructions

    Fruit Blend

    • Combine the fruit (prunes, raisins, sultanas, cherries, and currants) with the port wine and rum in a bowl or container until they are submerged. You may need a bit more of your wine/rum to cover the fruit completely.
      9 oz dried prunes, 1 cup raisins, 1 cup golden raisins (sultanas), 1 cup dried cherries, ½ cup currants, 1 ½ cup port wine, 1 ½ cup dark rum
    • Cover and allow the fruit to soak for 7 days, and up to several months. Add more wine and rum as needed when soaking.
      For a quick version, heat the blend with port and rum over medium heat to a low boil, then reduce heat and simmer for 15 minutes. Remove from heat and allow to cool before blending.

    Black Cake

    • Preheat your oven to 250°F (121°C) and blend the fruit mixture until smooth. Set the blended fruit aside until the cake ingredients are combined. Line the bottom of a 10-inch Springform pan or cake pan and butter the bottom and sides.
    • Cream together the softened butter and dark brown sugar until smooth and fluffy, about 1-2 minutes. Add the eggs one at a time and combine between adding the additional eggs. You can add a tablespoon of flour to prevent the mixture from curdling.
      1 cup butter, 1 ¼ cups dark brown sugar, 5 large eggs
    • Add lime zest then juice, along with the vanilla and orange extract then mix to combine. Mix in the baking powder, cinnamon, nutmeg, allspice, orange peel, and salt then add the flour and combine until your batter is smooth.
      1 medium lime, 1 teaspoon vanilla extract, 1 teaspoon orange extract, 1 tablespoon baking powder, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon allspice, ¼ teaspoon salt, 1 tablespoon orange peel, 2 cups all-purpose flour
    • Add the browning sauce, molasses, and blended fruit then fold into the batter until fully combined. Transfer into your prepared Springform pan and smooth the top.
      2 tablespoon browning sauce, 2 tablespoon molasses
    • Bake at 250°F (121°C) for 2 hours, then start testing the cake with a toothpick or cake tester. Once an inserted toothpick or cake tester comes out clean and the top of the cake doesn't imprint when touched, remove the cake from the oven. *The cake can take up to 2 ½ hours depending on your pan size.
    • Allow your black cake to cool on a wire cooling rack for 15 minutes in the pan, then remove from the pan and soak with ¼ cup of port wine (or a rum/wine combo) overnight.

    Notes

    • Store your cake at room temperature for up to 4 days (you can re-feed the cake with port wine and/or rum the night before serving if desired).
    • Refrigerate your black cake for up to a week, or freeze for up to 6 months.

    Nutrition

    Calories: 638kcal (32%) | Carbohydrates: 92g (31%) | Protein: 7g (14%) | Fat: 18g (28%) | Saturated Fat: 10g (63%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 118mg (39%) | Sodium: 238mg (10%) | Potassium: 672mg (19%) | Fiber: 5g (21%) | Sugar: 52g (58%) | Vitamin A: 1120IU (22%) | Vitamin C: 4mg (5%) | Calcium: 129mg (13%) | Iron: 3mg (17%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    Christmas cake, Jamaican Black Cake, rum cake, wedding cake
    Course Cake Recipes, Christmas, Dessert Recipes
    Cuisine Caribbean, Jamaican
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
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    Comments

    1. Dawn Maillie says

      January 21, 2023 at 2:21 pm

      5 stars
      Oh my goodness! Baked this cake for my book club. Outrageously delicious!! Thank you Angela! I had never baked a fruitcake, used a spring form pan, or tried a piece of Black cake. I covered the cake with a layer of almond paste followed by a layer of Royal Icing. It was a win win!! Would love to send you a pic!

      Reply
      • Angela @ BakeItWithLove.com says

        January 21, 2023 at 6:41 pm

        Thank you Dawn, so glad that the cake was a hit! And thank you very much for taking the time to send in pics too (attached here).
        black cake baked by Dawn for her book club
        2nd image of Dawn's baked black cake with almond paste and icing

        Reply
    2. Jane Gummy says

      January 01, 2023 at 3:24 pm

      5 stars
      Absolutely delicious, moist and spicy. I loved soaking the fruit for weeks, the anticipation made the process even more fun! Fantastic detail in the recipe, thank you! Tho it took me longer than 10 minutes to mix the batter.

      Reply
    3. Karen says

      December 30, 2022 at 8:36 am

      My cakes fell... not sure if that's normal or not? Did I do something wrong?

      Reply
      • Angela @ BakeItWithLove.com says

        December 31, 2022 at 10:19 pm

        What size cake pans did you use? And where were they placed in the oven? Let me know more so I can try to help out, thanks!

        Reply
      • Anonymous says

        February 01, 2023 at 1:18 pm

        You may have opened the oven too soon, it's very important to turn on the light and peek through to see if the edge is separating from the baking pan. If it is still raw on top it will fall. This goes for all cakes. Rule 101.

        Reply
    4. J says

      December 26, 2022 at 12:47 pm

      5 stars
      I made this for Christmas and it was perfect! As someone of Jamaican heritage, this is the best recipe for Black Cake that I’ve come across. Thanks for sharing 🙂

      Reply
      • Doll says

        March 05, 2023 at 7:05 am

        Agreee the best

        Reply
    5. Kelly Garrett says

      December 26, 2022 at 9:29 am

      I’ve puréed the dry fruit after soaking. Would 2 cups be sufficient or will I need more or less?

      Reply
      • Angela @ BakeItWithLove.com says

        December 26, 2022 at 10:10 am

        If you started with the amount in the instructions (fruit and alcohol) you will want to use all of your pureed fruit. It should be upwards of 4 cups pureed. Thanks for asking!

        Reply
    6. Andi says

      December 13, 2022 at 8:01 pm

      I dumped a bunch of random cherries and raisins and currants into a container with wine. About how many cups of the blended fruit mixture do you think is needed for your recipe?

      Reply
      • Angela @ BakeItWithLove.com says

        December 13, 2022 at 8:22 pm

        Well, if you convert everything to ounces you get roughly 28 ounces of fruit (total) divided by 16 ounces for a pound. You will need approximately 1.75 pounds of assorted fruit soaked in port and rum. Each fruit you choose will have different weights (per cup) so this total is the best guideline. Thanks for asking!

        Reply
        • Adrienne says

          December 17, 2022 at 10:18 am

          Thank you! I put a bunch of fruit to soak in wine and rum about a year ago and couldn’t even remember which recipe I used, let alone how much of each fruit I put in. Now I can get down to business.

          Reply
    7. Anshruta M says

      December 10, 2022 at 4:36 am

      I’ve made this cake so many times now, and it’s a favourite amongst family and friends. Thank you for this wonderful recipe! Instructions are so clear and I really appreciate that you put the quantity under each step, so I never have to scroll up and down!

      Reply
    8. L says

      December 09, 2022 at 6:03 pm

      Question for those who have made this already: how blended did blend the fruit? To a puree consistency? or chunky?

      Thanks!

      Reply
      • Pat Haliday says

        December 17, 2022 at 2:41 pm

        Pulse the fruits instead of blending. It needs to be a little chunky.

        Reply
    9. Elaine Fisher says

      December 06, 2022 at 3:09 am

      Hi. I would like to try this cake as it sounds excellent, however I have Packets of mixed dried fruit. How much pre packed fruit would I need for this recipe. Thanks in advance.

      Reply
    10. jacquie says

      November 19, 2022 at 12:45 pm

      How do you get the top of the cake so shiny/

      Reply
    11. Darlene says

      November 03, 2022 at 10:17 pm

      5 stars
      I used a bundt pan to bake this cake--it took almost 3 hours at 250 degrees Fahrenheit for a wooden bamboo skewer to come out clean. I'm serving the cake tomorrow evening with whipped cream, to tame down the booziness--I'm almost afraid to let my guests drive themselves home! Totally decadent!

      Reply
      • D says

        November 17, 2022 at 5:40 pm

        Good day

        I would like to try this cake, but need it to be alcohol free. Can I soak fruits with apple juice or orange juice do you have any recommendation.

        Thank you

        Reply
        • Angela @ BakeItWithLove.com says

          November 17, 2022 at 7:24 pm

          Yes, I prefer orange juice for this cake (and it will taste wonderful). Thanks for asking!

          Reply
        • Sophia Patrick says

          December 21, 2022 at 10:58 am

          I soaked the fruits in a combo of black English breakfast tea (brewed strong!) and ginger ale. Weird but good

          Reply
    12. Diana H says

      November 02, 2022 at 6:14 pm

      If I want to make cupcake size how long should I bake them for ?

      Reply
      • Angela @ BakeItWithLove.com says

        November 02, 2022 at 6:19 pm

        For cupcakes, I would bake them at 350F for 15-20 minutes. Check the black cakes early and remove them from the oven once the top springs back and an inserted toothpick comes out clean. Enjoy!

        Reply
        • Anonymous says

          November 04, 2022 at 9:06 am

          Thank you. Do you think I would have to change the temp since I have an electrical.stove instead of gas?

          Reply
          • Angela @ BakeItWithLove.com says

            November 04, 2022 at 10:23 am

            Not at all, the temperature works in either. Thanks for asking!

            Reply
    13. Elizabeth says

      November 02, 2022 at 12:09 pm

      Looking forward to this cake. I have spiced rum and white rum. Can I use one of these?

      Reply
      • Angela @ BakeItWithLove.com says

        November 02, 2022 at 12:20 pm

        White rum would be your next best choice of rum for soaking the fruit. Enjoy!!

        Reply
    14. Stacy says

      October 26, 2022 at 10:53 am

      Hello, I've started the process to soak the fruit and I doubled the amount of fruit and liquid to make 2 cakes. Once the fruit and liquid is blended, how much should I measure to add to each cake batter? I'm so excited to try this recipe! It's been years since I've had black cake and it was SO delicious. Thank you!

      Reply
      • Angela @ BakeItWithLove.com says

        October 26, 2022 at 12:04 pm

        Hi Stacy! I love this cake and I know you will too! When you blend the fruit, simply divide out by measuring two portions until they are even in weight. Once you have the fruit in two equal portions, you'll be just fine. Enjoy!

        Reply
    15. James Rowat says

      October 23, 2022 at 11:04 am

      Good Morning!
      I am currently soaking my Fruit. And just curious when it comes time to Bake is it possible to use Loaf pans. Or would there not be enough Batter.
      My Wife is a Teacher and her Co-workers are asking for Baking, but I also want some! 🙂.

      Reply
      • Angela @ BakeItWithLove.com says

        October 23, 2022 at 11:54 am

        You would have about 2/3 the amount of batter to fill two loaf pans (9x5-inch loaf pans). You could try smaller 8-inch loaf pans just don't let them over-bake. Good luck and please let me know if you give it a go!

        Reply
    16. KellyW says

      October 01, 2022 at 12:25 pm

      Is there any other kind of rum? 😒😁 Looking forward to trying out your recipe!

      Reply
    17. Karma Kitaj says

      September 24, 2022 at 7:46 am

      What is browning sauce, please? Making for book group as well.

      Reply
      • Angela @ BakeItWithLove.com says

        September 24, 2022 at 9:36 am

        Browning sauce is available in your condiments aisle at the grocery store. The commercially available browning sauces like Kitchen Bouquet, Gravy Master, Savoie's, Sarsons, and Grace are typically made with vegetable concentrate, seasoning, and more to get that dark color and caramelized flavor. Homemade browning sauce is typically made with brown sugar, water, and salt that is cooked until deep and rich in both color and flavor.

        Reply
    18. Allie says

      September 21, 2022 at 8:58 am

      I am excited to make this recipe! Question - I am currently soaking my fruit, should I be adding additional alcohol as the fruit absorbs it? I originally had it all submerged, but now the top is not. I am shaking daily but unsure if I should add more liquid to keep it all covered. Thank you!

      Reply
      • Angela @ BakeItWithLove.com says

        September 21, 2022 at 9:02 am

        Hi Allie! If you turn your soaking fruit and are finding that some of the fruit is not submerged (even when you press on it with the flat side of your spatula) you can certainly add more liquid. Use the same ratio of your port and rum to add to the fruit as needed. Thanks for asking and enjoy the cake!

        Reply
    19. Chabor says

      September 05, 2022 at 6:29 pm

      I'm so excited to get this into the oven in a few minutes. My only question is, can this be baked in a tube pan? My springform pan is only 9 in. And my 10-in aluminum pan might not produce the right crumb.

      Reply
      • Angela @ BakeItWithLove.com says

        September 05, 2022 at 6:46 pm

        I have not baked this cake in a tube pan, however, I have baked similar fruitcakes in a tube pan with amazing results. Check your cake earlier by about 30 minutes. Good luck and let us know how it turns out!

        Reply
        • LaDonna says

          September 10, 2022 at 8:47 pm

          How do you soak the finished baked cake with the rest of the rum?

          Reply
          • Angela @ BakeItWithLove.com says

            September 11, 2022 at 7:17 am

            Hi LaDonna, I open the parchment paper that I wrap the cake with and brush more of the rum over the entire cake top (you can use a skewer to poke holes in the cake if desired). Soak your cake once every two weeks to feed it until you're ready to serve. Enjoy!

            Reply
    20. Susan T says

      August 30, 2022 at 6:53 pm

      I am soaking the fruit now and looking forward to serving this to my book club! I have a question about buttering the pan...do I line the pan with parchment then use butter on the top of the parchment and the sides? Or is the option to not use parchment and just rub the bottom of the cake pan and sides with butter? Sorry if this is a bad question! Thank you!

      Reply
      • Angela @ BakeItWithLove.com says

        August 30, 2022 at 6:56 pm

        It's a great question! Yes, place the trimmed parchment paper in your pan and then coat the pan and paper with butter. Enjoy!

        Reply
        • Anonymous says

          September 01, 2022 at 9:50 am

          Thank you!

          Reply
    21. Caroljo says

      August 26, 2022 at 1:35 pm

      I’m so excited about trying this recipe and will be making 2 cakes, one for each of my 2 book club gatherings. This may be a dumb question, but I’d like to bake 2 cakes at once and freeze them. Have you had a good experience baking 2 at a time? Thanks!

      Reply
      • Angela @ BakeItWithLove.com says

        August 26, 2022 at 8:19 pm

        As long as you can fit two on the same rack with some space for air to circulate between them, you should be just fine. Like baking two 8 or 9-inch rounds together. 🙂 Thanks for asking!!

        Reply
    22. Kari says

      August 25, 2022 at 6:00 pm

      4 stars
      I found the cake a bit too boozy, for me. Would it be ok to soak with milk or something else to maintain moisture? I might add a cup of chopped walnuts, as well. Thoughts? I tried it with whipped cream, which made it more enjoyable, for me, to cut the booziness. I do like it and plan to bake it for my book club gathering in October 2024, when we discuss Black Cake, by Charmaine Wilkerson. Thank you!

      Reply
    23. Tracy says

      August 11, 2022 at 12:57 pm

      I am making this for book club next month. I'll let you know how it goes!

      Reply
    24. Amanda says

      June 23, 2022 at 10:15 am

      I am making this tonight for book club. My fruit has been soaking for two months. Here is my main question...I hope you see this in time! When I blend the fruit mixture is that with all of the alcohol as well as the fruit? Or is it just the soaked fruit minus the extra liquid?

      Reply
      • Angela @ BakeItWithLove.com says

        June 23, 2022 at 10:30 am

        Wow! I missed that note...add fruit and alcohol mixture to a food processor or blender and pulse until it reaches your desired consistency. Use the blended fruit and alcohol in your black cake. Thanks for asking and have fun with your book club!

        Reply
    25. Lisa says

      June 05, 2022 at 4:12 pm

      Question - when soaking the fruit - is it at room temperature or in the fridge?

      Reply
      • Angela @ BakeItWithLove.com says

        June 05, 2022 at 6:06 pm

        I soak my fruit in the fridge for any fruitcake, simply because I usually soak it for long periods of time. Thanks for asking!!

        Reply
      • Janelle says

        September 30, 2022 at 3:20 pm

        You can soak them at room temperature. The alcohol acts as a preservative. I'm Jamaican and that's how my family has done it for years because back in the day not everyone had access to a refrigerator so room temperature is just fine 🙂

        Reply
    26. Stacy says

      May 24, 2022 at 4:58 pm

      I am making this cake tomorrow - very excited - but worried about my browning sauce, the only thing I found was Bouquet Browning Sauce - will that work??? There are some recipes where you make it at home but I will not have the time to do that!!! Looking forward to trying it!

      Reply
      • Angela @ BakeItWithLove.com says

        May 25, 2022 at 9:18 am

        Yes, that will work. That's exactly what you'd grab 🙂 Enjoy the cake!!

        Reply
    27. Diana C says

      May 14, 2022 at 2:48 am

      5 stars
      My first black cake with this delicious recipe! Perfect and easy way to show the ingredients and steps.
      Gracias 🍰

      Reply
    28. Shelia Turner says

      April 11, 2022 at 6:42 am

      Made this lush cake twice now very nice

      Reply
      • Angela @ BakeItWithLove.com says

        April 12, 2022 at 6:31 pm

        It's definitely a family favorite! So glad you enjoy it too!

        Reply
    29. Modena says

      March 30, 2022 at 5:25 pm

      I haven’t tried the recipe as yet. But I
      Love the Jamaican Black Cake. My husband is Jamaican but I’m American. So I’m going to give it a try. I will let you know how it turn out.

      Reply
      • Angela @ BakeItWithLove.com says

        March 31, 2022 at 6:40 am

        Awesome! We'd love to hear what you both think of the cake when done. Enjoy!

        Reply
    30. C. Ivory says

      March 21, 2022 at 12:40 pm

      Hi im dying to try your recipe I was just wondering if you use the bitters that you have in your picture? I didn't see it listed in the ingredients so I was wondering if It's the bitters you use or the browing sauce?

      Reply
      • Angela @ BakeItWithLove.com says

        March 21, 2022 at 7:31 pm

        I definitely used the bitters, just a dash! But I did use them in combination with the port wine and dark rum for soaking the fruit. Thanks for asking!!

        Reply
    31. Carol McIntosh says

      January 18, 2022 at 2:51 pm

      My goodness gracious, wow, it's been a long time since tasting this delicacy. Do you sell these cakes? How much. One love mi dear.

      Reply
      • Angela @ BakeItWithLove.com says

        January 19, 2022 at 9:13 am

        I'm glad you found our black cake 🙂 and I'm sorry to say that we do not sell anything on the site. I do hope that you get a chance to give it a try! Enjoy!

        Reply
    32. Rose's Angels says

      January 13, 2022 at 1:15 pm

      5 stars
      One of the best and easiest recipes I have tried. The cake was super moist. Love it!

      Reply
    33. Ali G says

      January 10, 2022 at 8:44 pm

      5 stars
      I'm a Jamaican and this recipe was excellent, very straightforward! I've seen it baked for 1.5 hours at 325° as well.
      Not sure if you're one of our Jamaicaucasians....but you did a great job! Nuff respect! 🇯🇲

      Reply
    34. Gayle Schmidt says

      January 10, 2022 at 4:01 pm

      5 stars
      This is more 5 stars

      It is fabulous. Everyone raved about it.

      Reply
      • Tim says

        March 18, 2023 at 12:23 pm

        Hi Angela.
        I just want to check that's 121 degrees c in a fan oven? Is that right?
        All the best,
        Tim

        Reply
        • Angela @ BakeItWithLove.com says

          March 18, 2023 at 3:13 pm

          Hello Tim, you need to reduce the temperature when using a convection fan option. Use 107°C instead of the 121°C. Thanks for asking!

          Reply
          • Tim says

            March 19, 2023 at 7:39 am

            Thanks. Just checking because the temperature seems quite low for a conventional oven. I've made 2 batches of the fruit mix so I'll try it as per your recipe and I'll have a back up if I need to tweek it.
            I'm making it for a birthday party next Friday. The birthday girl likes rum, so this should go down well.

            Reply
    35. A says

      December 27, 2021 at 2:16 pm

      EXCELLENTES EXPLICATIONS POUR REUSSIR CE GATEAU SAVOUREUX...

      EXCELLENT EXPLANATIONS TO SUCCEED THIS TASTY CAKE ...

      Reply
      • Angela @ BakeItWithLove.com says

        December 28, 2021 at 7:21 am

        Merci beaucoup!

        Reply

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