Jamaican Black Fuitcake

Experience the rich, decadent flavors of the holiday season with this traditional Jamaican Black Fruitcake, a cherished treat known for its moist texture and bold, spiced aroma. This classic Caribbean dessert features a medley of dried fruits—raisins, currants, prunes, and cherries—soaked in dark rum and red wine for days or even weeks, infusing them with deep, complex flavors. Brown sugar and burnt sugar syrup (browning) add a signature caramel depth, while warming spices like cinnamon, nutmeg, and allspice create an irresistible aroma that fills your kitchen as it bakes. Perfectly balanced with zesty lime and a touch of almond extract, this robust, alcohol-infused cake is ideal for festive celebrations or as a decadent gift. Make it ahead of time to let the flavors mature, and enjoy a slice of this indulgent dessert with a warm mug of tea or coffee for the ultimate holiday treat.

Nutriscore Rating: 46/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 12

Ingredients

• 2 cups raisins
• 1 cup currants
• 1 cup dried prunes, chopped
• 1 cup dried cherries
• 2 cups dark rum
• 1 cup red wine
• 2 cups unsalted butter, softened
• 2.5 cups dark brown sugar
• 6 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 2.5 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 0.5 teaspoons ground nutmeg
• 0.5 teaspoons ground allspice
• 2 tablespoons browning (burnt sugar syrup)
• 1 teaspoon lime zest
• 2 tablespoons lime juice

Directions

Step 1

Chop the raisins, currants, prunes, and dried cherries into small pieces. Place them in a large glass or ceramic jar.

Step 2

Pour 2 cups of dark rum and 1 cup of red wine over the chopped fruits. Stir to combine, cover tightly, and let the fruits soak for at least 24 hours (preferably up to 1 week or more for deeper flavor).

Step 3

Preheat your oven to 275°F (135°C). Grease two 8-inch round cake pans and line them with parchment paper.

Step 4

In a large mixing bowl, cream the softened butter and dark brown sugar together until light and fluffy.

Step 5

Add the eggs one at a time to the butter mixture, beating well after each addition.

Step 6

Mix in the vanilla extract, almond extract, lime zest, lime juice, and browning (burnt sugar syrup).

Step 7

In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, and allspice.

Step 8

Gradually add the dry ingredients to the wet mixture, folding gently until just combined.

Step 9

Drain the soaked fruits (reserve the soaking liquid) and fold them into the batter. Add 2-3 tablespoons of the reserved fruit-soaking liquid to the batter for added moisture and flavor.

Step 10

Divide the batter evenly between the prepared pans and smooth the tops with a spatula.

Step 11

Bake in the preheated oven for 2 hours or until a toothpick inserted into the center comes out clean. Check the cakes after 90 minutes and cover them loosely with foil if they are browning too quickly.

Step 12

Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 13

If desired, brush additional rum or wine onto the cooled cakes for extra moisture and flavor. Wrap tightly in plastic wrap and allow the cake to rest for a few days before serving to enhance the flavor.

Nutrition Facts

Serving size	3264 grams (3264.0g)

Amount per serving	% Daily Value*
Calories	10600

Total Fat 419.40g	538%
Saturated Fat 253.10g	1266%
Polyunsaturated Fat 0.30g
Cholesterol 2149mg	716%
Sodium 1278mg	56%
Total Carbohydrate 1378.00g	501%
Dietary Fiber 43.50g	155%
Total Sugars 1010.70g
Protein 91.30g	183%

Vitamin D 240IU	1200%
Calcium 1337mg	103%
Iron 37mg	204%
Potassium 6950mg	148%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.1%

Protein: 3.8%

Carbs: 57.1%