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!

Fruit Blend dried prunes, raisins, golden raisins (sultanas), dried cherries, currants port wine (or sweet, red dessert wine + more for soaking the cake) dark rum Black Cake butter, dark brown sugar, eggs  lime, vanilla extract, orange extract (or almond extract), baking powder cinnamon, nutmeg, allspice, salt, orange peel (dried) all-purpose flour browning sauce molasses

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.

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 (Don't have time??? See My Tips & Recipe Notes for how to do a quick soak!)

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.  (the cake can take up to 2 ½ hours, depending on your pan size).

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.

For more details and tips visit BakeItWithLove.com