Jamaican Christmas Cake Recipe
Jamaican Christmas cake, which is also referred to as Jamaican black cake has long been the most popular Jamaican dessert in Jamaica. Jamaican black cake is thought to be derived from the British figgy pudding, but with an island twist. While it has traditionally been thought of as a Christmas cake, it is actually baked and eaten all year round. It is also frequently used as a wedding cake.
This recipe is the holy grail of Jamaican black cake recipes. It was handed down from my grandmother to my mother and then to me. It has been in my family for over 100 years (as far as I know). This cake has been served at every family occasion throughout my life. This recipe has always been a big hit, not just with family members, but with anyone who’s ever tried it. It is with great honor I present to you a piece of my family’s culinary history. My grandmother’s Jamaican black cake.
To learn how to decorate your cake like the one pictured, please click here.
Jamaican Christmas Cake
This delicious cake is a Jamaican jewel. This cake can be found on every table around the holiday season. It is also great for dessert at your next dinner party. I guarantee you it will be a hit.
- 16 oz Dark Brown sugar
- 16 oz Unsalted Butter
- 12 Large Eggs
- 2 tbsp Vanilla
- 2 tbsp Rose Water
- 2 tbsp Mixed Essence
- 6 oz All Purpose Flour Sifted
- 6 oz Bread Crumbs Plain
- 1 tbsp Salt
- 2 tbsp Baking Powder
- 2 tbsp Cinnamon
- 2 tbsp Ginger Grounded
- 1 tbsp Mixed Spice
- 1 tbsp Nutmeg Grounded
- 1/2 tbsp Cloves Grounded
- 1/2 cup Raisins Dried
- 1/2 cup Currants Dried
- 1/2 cup Cranberries Dried
- 1/2 cup Prunes Chopped and Pitted
- 1/2 cup Dtes Chopped and Dried
- 1/2 cup Candied Cherries
- 1/2 cup Candied Mixed Peel
- 2 cups Red Port Wine
- 1 cup Jamaican White Rum Wray and Nephew brand
- 2 tbsp Molasses
- 4 tbsp Browning
- 1 tbsp Baking Soda
- 2 tbsp Almond Flavor
Cream 16 oz of dark brown sugar and 16 oz of unsalted butter in an electric mixer until smooth.
Add 12 large eggs to your creamed butter and sugar mixture (Add 3 eggs at a time until they are all incorporated into your mixture).
Add 2 tbsp vanilla, 2 tbsp rose water 2 tbsp mixed essence and 2 tbsp of almond flavor to your mixture.
Combine in a bowl, 6 oz all-purpose sifted flour, 6 oz plain bread crumbs, 1 tsp salt, 2 tbs baking powder, 1 tbs baking soda, and cinnamon, 2 tbs ground ginger, 1 tbs mixed spice, 1 tsp nutmeg, and 1/2 tsp ground cloves.
Now it's time to prepare your dried fruits.
Simmer over low heat, 2 cups of port wine and 1 cup of Jamaican White Rum, add 1/2 cup dried raisins, 1/2 cup dried currants, 1/2 cup dried cranberries, 1/2 cup chopped pitted prunes, 1/2 cup chopped dried dates, 1/2 cup candied cherries and 1/2 cup candied mixed peel.
When all liquid has evaporated let your fruits cool.
Alternate your flour and fruit mixture to your cream mixture and blend in your electric mixer (Do not beat).
Add 2 tbs molasses, and 4 tbs browning to your mixture and blend slowly in your electric mixer. (Do not beat).
Grease and line 2 eight inch baking pans with butter or nonstick spray
Fill pans 3/4 full, Heat oven to 350 degrees (Do not preheat).
Bake until done (approximately 45 mins)
Remove from oven while still hot, mix together 1/4 cup port wine and 1/8 cup white rum and pour over cakes.
Leave cakes in pan to cool.
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