Caribbean🍰 Sweets & drinks

Jamaican Black Rum Cake

Name: Jamaican Black Rum Cake
Total time: 3 h
Cuisine: Caribbean
Ingredients: 3 lb unsalted butter; 6 cups granulated sugar; 36 eggs; 6 cups all-purpose flour; 2 tsp baking powder; 1½ tsp salt; 1 tbsp ground cinnamon; 3 cups breadcrumbs; ~2 cups raisins; ~1½ cups currants; ~1½ cups prunes; ~1 cup mixed dried fruits; ~1 cup dried cherries; ~1½ cups walnuts; ~1 cup red wine; ~1 cup rum; 1 lime zest; 2 tbsp Benjamin's vanilla extract; 1 tbsp Madagascar vanilla extract; 2 tbsp mixed essence; ~2 tbsp Lasco browning; ~¼ cups burnt sugar syrup; ~1 tsp allspice; ~6-8 cups hot water

⏱ 180 min

This is a traditional Jamaican black cake, also known as rum cake. This rich, moist cake is an important part of Jamaican culture and tradition, commonly made for holidays, weddings, and special occasions. The recipe uses generous amounts of butter, sugar, eggs, and rum-soaked dried fruits, combined with flour and breadcrumbs, and flavored with vanilla, burnt sugar, cinnamon, and allspice.

Adapted from a video by Deddy's Kitchen

How to make THE BEST Jamaican BLACK RUM CAKE! | Deddy’s Kitchen

Watch on YouTube

Ingredients

unsalted butter3 lb
granulated sugar6 cups
eggs36
all-purpose flour6 cups
baking powder2 tsp
salt1½ tsp
ground cinnamon1 tbsp
breadcrumbs3 cups
raisins~2 cupsest.
currants~1½ cupsest.

Steps

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1
Remove unsalted butter from the refrigerator the night before and bring to room temperature. Place 3 lbs of butter and 6 cups of granulated sugar in a mixer bowl.
2
Mix the butter and sugar in the mixer until light, pale, and smooth, about 30 minutes.
3
Butter the inside and sides of baking pans using the reserved butter paper, then lightly dust with flour, tapping to coat evenly. Shake out excess flour.
4
Add eggs one at a time to the butter-sugar mixture, allowing each egg to incorporate before adding the next. Use a hand mixer or whisk by hand, mixing until fully combined.
5
Zest one lime and add to the batter to remove any raw egg taste.
6
In a separate bowl, combine 6 cups all-purpose flour, 2 teaspoons baking powder, 1.5 teaspoons salt, 1 tablespoon cinnamon, and 3 cups breadcrumbs.
7
Fold the dry ingredients into the egg-butter mixture in three batches using a cutting motion, incorporating three scoops at a time and stirring gently to keep air incorporated.
8
Use the pre-soaked fruit mixture (raisins, currants, prunes, mixed dried fruits, cherries) that has been soaking in red wine and rum for at least two weeks. Blend a portion lightly with some wine and rum, keeping some whole fruit pieces intact.
9
Pour the prepared fruit mixture into the cake batter while stirring to incorporate fully. Repeat with additional batches of blended fruit as desired.
10
Add 1 teaspoon allspice, 2 tablespoons Benjamin's vanilla extract, 1 tablespoon Madagascar vanilla extract, and 2 tablespoons mixed essence.
11
Add browning and burnt sugar syrup to the batter, stirring as you add to achieve the desired dark color. Adjust to your preference.
12
Divide the batter among the prepared pans. Tap gently to remove air bubbles and level the batter.
13
Place a pan of hot water in the oven (water bath) to steam the cakes. Position the filled baking pans on racks above the water bath.
14
Bake at 325°F (160°C) for 2.5 to 3 hours. Replenish the hot water in the water bath as needed during baking to keep cakes moist and steaming.
15
Test the center of each cake with a toothpick or skewer to ensure fully baked with no wet batter.
16
Let the baked cakes cool in their pans for at least 30 minutes before removing. Cool completely before serving or storing.

Jamaican Black Rum Cake

Ingredients

Steps

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