Jamaican Black Cake
Serves: 5
Jewel Boehm
1 January 1970
Based on User reviews:
47
Spice
47
Sweetness
59
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Pitted Dates1 cup
Dried Fig1.25 cups
Port Wine1.25 cups
White Rum (such as appleton)1 cup
Almond (sliced)1 cup
Currants1 cup
Candied Orange Peel1 cup
Dried Prunes1 cup
Dark Raisins1 cup
Golden Raisins2 cups
Flour (sifted)2 cups
Brown Sugar1 tsp
Baking Powder1 tsp
Ground Allspice1 tsp
Ground Cinnamon1 tsp
Ground Cloves1 tsp
Ground Nutmeg1 tsp
Molasse1 tsp
Browning5
EggsDirections:
1
Add the dates, figs, 1 cup of the port, 1 cup of the rum, the almonds, brandied cherries with their liquid, currants, candied orange peel, prunes and dark and golden raisins to a food processor
2
Process this mixture until the dried fruit is broken down into smaller chunks
3
Stir in the orange juice
4
Allow it to soak in the rum for at least 2 hours 30 minutes, but preferably for 2 to 3 days
5
Preheat the oven to 350 degrees F
6
Grease 2 cake pans and line them with brown or wax paper
7
In a stand mixer, combine the butter, flour, brown sugar, baking powder, allspice, cinnamon, cloves, nutmeg, salt, molasses, browning and eggs
8
Slowly add the rum-soaked fruit to the mixer a little at a time and mix to combine all of the ingredients
9
Divide the cake batter between the prepared cake pans
10
Bake the cakes in a water bath by filling a large roasting pan halfway up with water and then setting the cake pans inside
11
Bake for 1 hour 30 minutes
12
Sprinkle the remaining port and rum on top of the cakes and let them cool
13
These cakes will last for days stored in parchment paper and plastic wrap and for weeks when frozen