Jamaican black cake
Votes: 7
Time: 5 hours 30 minutes
Complexity: easily
Servings: 16 - 20
Complexity: easily
Servings: 16 - 20
Jamaican black cake is a traditional Christmas treat in Jamaica. A relative of the English Christmas pudding, it is also made with dried fruit, which Jamaicans steep in alcohol for weeks, sometimes even months. The amount of dried fruit varies between family recipes, but the more you use, the more flavorful and rich the cake. If you're short on time, soak the chopped dried fruit in a mixture of port and rum for at least 2.5 hours. The cake also contains flour, brown sugar, eggs, butter, and plenty of spices. The resulting cake is very moist and full of wonderful holiday flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup pitted dates
- 1 cup dried figs
- 1 and 1/4 cups port wine
- 1 and 1/4 cups white rum
- 0.5 cups chopped almonds
- 0.5 cups cognac cherries with liquid (or maraschino cherries)
- 0.5 cups black raisins
- 0.5 cups candied orange peel
- 0.5 cup prunes
- 0.5 cup dark raisins
- 0.5 cup golden raisins
- Juice of 1 orange
- 330 g unsalted butter, plus extra for greasing the pans
- 2 cups premium flour, sifted
- 2 cups brown sugar
- 1 teaspoon baking powder
- 0.5 tsp ground allspice
- 0.5 tsp ground cloves
- 0.5 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- A pinch of salt
- 1 teaspoon molasses
- 1 tsp. browning *
- 5 eggs
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Recipes with similar ingredients: premium flour, brown sugar, molasses, eggs, dates, figs, raisin, candied fruit, prunes, allspice, nutmeg, carnation, cinnamon, cocktail cherry, almond, Orange juice, port, rum
Cooking the dish according to the recipe:
- In a food processor, combine the dates, figs, 1 cup of port, 1 cup of rum, almonds, cognac cherries with their liquid, all the raisins, candied orange peel, and prunes. Process until finely chopped. Stir in the orange juice. Let sit for at least 2.5 hours, but preferably 2-3 days.
- Preheat oven to 350°F (175°C). Grease two cake pans with butter and line them with waxed paper.
- In the bowl of a stand mixer, combine the butter, flour, brown sugar, baking powder, allspice, cinnamon, cloves, nutmeg, salt, molasses, browning powder, and eggs. Gradually add the rum-soaked dried fruit, a little at a time, and mix until evenly combined.
- Divide the batter evenly among the prepared cake pans. Bake the cakes in a double boiler by filling a large roasting pan halfway with water and then placing the pans with the batter inside. Bake for 1.5 hours.
- Sprinkle the cakes with the remaining port and rum and let them cool. These cakes will keep for several days wrapped in parchment paper and plastic wrap, and for several weeks in the freezer.
Note *
Browning is a Jamaican sauce made from burnt brown sugar. It can be purchased at specialty stores or online..
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