Experience the ultimate Jamaican Rum Fruit Cake recipe | Step-by-step guide with expert tips, video tutorial, and family secrets. Perfect for Christmas & special occasions.
I am so excited to share this authentic Jamaican rum fruit cake recipe. I added a few tweaks of my own to ensure you get the most delicious and consistent results. You will enjoy the moisture, combination of spices mixed and the flavors of port wine and Jamaican rum. And trust me, once you’ve tried a slice of this authentic Jamaican rum fruit cake, the hardest part will be having just one slice!
Growing up in a Jamaican household, rum fruit cake wasn’t just a dessert – it was a cultural tradition that marked the beginning of the holiday season. My mother taught me this recipe the way her grandmother taught her. Making this cake isn’t just baking a cake-It’s heritage. It’s love wrapped in a dense, rum-soaked package that connects generations.
Why You’ll love this Jamaican Rum fruit Cake Recipe
Flavor– This unique flavor is unmatched! Raisins, currants, prunes, and cherries are soaked in a combination of wine and rum that that adds a layer of complexity that when combined with spices, lime, and lime rind creates a delicious and unique flavor.
Perfect Dessert for the Holidays– If your looking for the right dish to impress a crowd then you’ve chosen the right one! This traditional cake is highly anticipated during the holiday season.
Delicious and Simple– This is the most authentic yet simplest of Jamaican black cake recipes you will find. Although the fruits are first soaked for weeks to months. The actual time to make and bake the cake is quick, relatively simple, and taste like you’ve spent hours making it.
Authentic Jamaican Rum Cake Ingredients
- Dried Fruits– Raisins, Currants, Prunes, Cherries are used in this recipe.
- Red label Wine– This is a type of port wine that has notes of black cherry, almond, and vanilla. It has a sweet rich flavor that is a must have! You can find it at a caribbean grocery store and it is available online as well.
- Jamaican Browning – This sauce or seasoning is common in Jamaican cooking and baking. It is brown sugar melted down until is reaches a rich dark brown color. The most commonly used browning is by Grace and can be found at a Caribbean grocery store near you or online.
- Almond flavoring– I recommend Benjamins brand
- Lime rind– Very important and a must have in every Jamaican black cake recipe. It helps to combine the flavors and bring it all together
- Lime– As my grandmother used to say “It is to stop the rawness of the egg” Not sure if this is the case but when combined with lime rind it adds an excellent component to the flavors of this cake.
- Wray and Nephew Jamaican Rum– This White overproof rum was initially used as a preservative but over the years the amount has become quite generous thus the name “rum cake”. It is a must have in this recipe.
A full ingredient list with exact amounts can be found in the recipe card below.
How to make the most Authentic Jamaican Fruit Cake
- In a blender combine raisins, currants, prunes, cherries, wine, and rum.
- Blend for about 5 seconds. (Do not liquify)
- Place mixture in airtight jar and allow to soak for minimum of 3 days. Traditionally fruits are soaked for weeks to months leading up to the holiday season.
Fruits have been soaking in a delicious and flavorful combination now it’s time to bake this cake!
4. In a large bowl, cream butter and sugar until well combined and fluffy.
5. Add eggs one at a time
6. Use a grater for fresh lime rind. Add fresh lime juice, browning and vanilla
7. Stir in rum soaked fruits
8. Add flour, baking powder, nutmeg, and salt
9. Pour into prepared baking an. Bake at 350 degrees for an hour or until toothpick is clean. Once you remove cake from the over pour a capful of rum on top of cake. You can also pour a capful of red label wine. Allow to cool and Enjoy!
Storage:
Store in an airtight container for optimum freshness.
Tips for Making the Best Jamaican Fruit Cake
- Allow the dried fruits to properly to soak
- This cake requires a slow bake, you’ll want to bake at 350 degrees for an hour for best results.
Variations
* For a darker “black cake” double the browning amount
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @somethingsbetterhandmade
Jamaican Rum Fruit Cake
Equipment
- 1 Large bowl
- 1 Blender
- 1 grater
- 1 hand held mixer
- 1 large spoon
- 1 glass jar with lid airtight
Ingredients
- 1/2 Cup Cherries
- 1/2 Cup Currants
- 1/2 Cup Raisins
- 1/2 Cup Prunes
- 1 1/4 cup Red Label Wine
- 3/4 cup Wray and Nephew White Rum
- 1 Cup Sugar
- 1 Cup Butter
- 2 tsp Vanilla Extract or Caribbean Vanilla flavoring
- 1 tsp Caribbean Almond flavoring
- 2 tsp Fresh squeezed lime
- 1 tsp lime rind generous tsp
- 3 tsp Browning
- 3 Eggs
- 2 1/2 Cups Flour
- 2 tsp Baking Powder
- 1/2 tsp Nutmeg
- 1/2 tsp salt
Instructions
- Prepare Fruit Puree:In a blender, combine Cherries, currants, raisins, prunes, red label wine, and Rum. Blend for 5-8 seconds (depends on blender). This recipe aims to have texture so you do not want to over blend in this step.
- Allow fruits to soak:Pour blended mixture into glass jar and cover with lid. Set aside for a minimum for 3 days. The longer the better. Traditionally, fruits would soak for months in preparation for this cake to be enjoyed in the holiday season.
- Begin the Baking Process:Preheat Oven to 350 degrees. Prepare your baking sheet.
- In a bowl, Cream butter and sugar until well combined. Add eggs one at a time. Combing well after each addition.
- Add vanilla, almond flavoring, fresh squeezed lime, grater lime rind, and browning.
- Combine:Add blended soaked fruits (should be about 3 cups), nutmeg, flour, salt and baking powder
- Bake:Pour into baking pan and bake for 35 minutes for 8 inch round pan. For larger pans will need to bake 40-60 minutes or until toothpick is clean.
- Once cake is removed from the oven, pour a capful of rum over the top of the cake
- Allow cake to cool completely before serving. Enjoy!
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