Jamaican Christmas Cake

Infused with the rich flavors of tradition and festive cheer, Jamaican Christmas Cake is a decadent dessert that’s the star of any holiday celebration. This iconic Caribbean bake, also known as black cake, features an intoxicating blend of macerated fruits—raisins, currants, prunes, and mixed peel—soaked in dark rum and port wine for weeks or even months to create its signature depth of flavor. The cake is beautifully spiced with cinnamon, nutmeg, and allspice, while burnt sugar (browning) lends its deep, dark hue and smoky-sweet complexity. Moist, dense, and irresistibly boozy, each bite of this holiday classic embodies the spirit of celebration. Perfectly aged with a final splash of rum, this show-stopping dessert is best served with warm holiday cheer (and perhaps a glass of spiced rum punch) for a truly memorable Christmas indulgence.

Nutriscore Rating: 50/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 12

Ingredients

• 2 cups Raisins
• 1.5 cups Currants
• 1 cup Prunes (pitted and chopped)
• 0.5 cup Mixed peel or candied citrus peel
• 1 cup Dark rum
• 1 cup Port wine
• 1.25 cups Unsalted butter (softened)
• 1.5 cups Dark brown sugar
• 6 Large eggs
• 1 Grated zest of lemon
• 1 Grated zest of orange
• 2 cups All-purpose flour
• 2 teaspoons Baking powder
• 2 teaspoons Ground cinnamon
• 1 teaspoon Ground nutmeg
• 1 teaspoon Ground allspice
• 0.5 teaspoon Salt
• 2 teaspoons Vanilla extract
• 0.25 cup Burnt sugar (browning)
• 0.5 cup Rum or wine (optional, for soaking cake)

Directions

Step 1

1. Start by soaking your fruits at least a week in advance (or ideally several months ahead). Combine raisins, currants, prunes, and mixed peel in a large jar. Pour the dark rum and port wine over the fruits, covering them completely. Seal the jar and let the fruits macerate, shaking occasionally.

Step 2

2. On baking day, preheat your oven to 300°F (150°C). Grease and line a 9-inch round cake pan with parchment paper.

Step 3

3. Cream the softened butter and dark brown sugar together in a large mixing bowl until light and fluffy.

Step 4

4. Add eggs to the butter-sugar mixture one at a time, mixing well after each addition. Stir in the lemon and orange zest.

Step 5

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

Step 6

6. Gradually fold the dry ingredients into the wet ingredients, mixing until combined.

Step 7

7. Blend the soaked fruits into a puree (using a food processor) or leave slightly chunky, depending on your preference.

Step 8

8. Fold the blended fruit mixture into the batter. Then, add the vanilla extract and burnt sugar (browning) to the mixture, stirring until evenly distributed.

Step 9

9. Pour the batter into the prepared cake pan, spreading evenly.

Step 10

10. Bake in the preheated oven for about 2 hours, or until a toothpick inserted in the center comes out clean. Check the cake after 1.5 hours and tent with foil if the top is browning too quickly.

Step 11

11. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Step 12

12. For best results, brush the cooled cake with additional rum or wine, wrap tightly in plastic wrap, and allow to mature for a few days or up to weeks before serving.

Nutrition Facts

Serving size	2790 grams (2790.0g)

Amount per serving	% Daily Value*
Calories	8907

Total Fat 275.90g	354%
Saturated Fat 162.10g	811%
Polyunsaturated Fat 0.30g
Cholesterol 1762mg	587%
Sodium 2879mg	125%
Total Carbohydrate 1325.90g	482%
Dietary Fiber 60.20g	215%
Total Sugars 963.50g
Protein 88.50g	177%

Vitamin D 386IU	1929%
Calcium 1224mg	94%
Iron 35mg	192%
Potassium 7775mg	165%

*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: 30.5%

Protein: 4.3%

Carbs: 65.1%