jamaican christmas cake recipe

Written ByJenny Smyth Posted on
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The Best jamaican christmas cake recipe

I’ve always been fascinated by the rich flavors and aromas of Jamaican cuisine, and one dish that stands out to me is the traditional Christmas cake. This moist and decadent dessert is a staple of Jamaican holiday celebrations, and for good reason – its complex flavor profile, made up of notes of spices, citrus, and molasses, is truly unforgettable. As a home cook, I love experimenting with new recipes, but there’s something special about revisiting a classic like this one.

Every year, my family looks forward to making and devouring this cake together – it’s become a beloved tradition that never fails to put us in the holiday spirit. One of the things that sets this recipe apart is its use of traditional Jamaican ingredients like allspice and nutmeg. These spices give the cake a warm, aromatic flavor that’s simply irresistible.

And let’s not forget the molasses – its deep, rich taste adds a level of complexity that’s hard to find in other desserts. I’ve tried making this cake with various types of molasses, but I find that dark molasses gives the best results. Making this cake is actually quite straightforward.

The key technique is to soak the raisins in rum overnight before adding them to the batter – this helps to bring out their natural sweetness and adds a depth of flavor to the cake. It’s also important to not overmix the batter, as this can result in a dense cake. With these tips in mind, you’ll be on your way to creating a truly authentic Jamaican Christmas cake.

This recipe makes two large cakes or four smaller ones. I prefer to make it in smaller batches so we can enjoy it throughout the holiday season. Regardless of how you choose to portion it out, I’m sure you’ll find that this cake is perfect for any occasion – whether you’re serving it at a family gathering or just enjoying it as a special treat.

Jamaican Christmas Cake

4.6 from 963 votes

A rich, dark fruitcake steeped in rum and spices, traditionally served during the Christmas season in Jamaica. This dense, boozy cake is made with dried fruits soaked for weeks and a caramelized browning for deep color.

Prep Time30 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time3 hours
Servings: 16Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Fruit Soak

1 pound mixed dried fruit (raisins, currants, prunes, cherries)
1 cup dark rum
1/2 cup red wine

For the Cake Batter

1 cup unsalted butter, softened
1 cup brown sugar
4 large eggs
1 tablespoon vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 cup browning (caramel coloring) or dark molasses
1/2 cup chopped candied peel
1/2 cup chopped walnuts or pecans (optional)

For the Glaze

1/4 cup dark rum
1/4 cup simple syrup

👨‍🍳Directions

1At least 2 weeks before baking, combine the mixed dried fruit, 1 cup dark rum, and red wine in a sealed jar.
2Shake daily and store in a cool, dark place to allow the fruit to absorb the liquid fully.
3Preheat the oven to 300°F (150°C).
4Grease a 9-inch round cake pan or loaf pan and line the bottom with parchment paper to prevent sticking.
5In a large bowl, cream the butter and brown sugar together with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
6Add the eggs one at a time, beating well after each addition, then mix in the vanilla and almond extracts.
7In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, allspice, and salt.
8Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
9Do not overmix.
10Fold in the soaked fruit (including any remaining liquid), browning or molasses, candied peel, and nuts if using.
11Stir gently until evenly distributed throughout the batter.
12Pour the batter into the prepared pan and smooth the top.
13Bake for 2 to 2 1/2 hours, or until a skewer inserted into the center comes out clean and the top is deep golden brown.
14If the top browns too quickly, tent loosely with foil after 1 hour.
15Let the cake cool in the pan on a wire rack for 15 minutes, then turn it out onto the rack to cool completely.
16While still warm, brush the top and sides with the rum and simple syrup glaze for extra moisture and flavor.
17Wrap the cooled cake tightly in plastic wrap and then in foil.
18Store in an airtight container for at least 1 week before serving to allow the flavors to meld.
19Brush with additional rum every few days if desired.

🔧Equipment

Large mixing bowl
Electric mixer
9-inch round cake pan or loaf pan
Parchment paper
Wire rack
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 85mg🧂Sodium: 180mg🌾Total Carbs: 60g🥦Dietary Fiber: 3g🍬Sugars: 40g🥩Protein: 5g

📝Notes

For a non-alcoholic version, soak the fruit in strong black tea or apple juice. The cake keeps well for several weeks if stored properly. Adjust the rum quantity to taste.

Watch Video Of How Jamaican Christmas Cake Works

One thing I love about this recipe is how well it holds up when stored for later use.

If you’re planning on serving it at a family gathering or special occasion, consider making it ahead of time so you can focus on enjoying time with your loved ones rather than slaving away in the kitchen all day.

Simply wrap each slice tightly in plastic wrap or aluminum foil and refrigerate or freeze until ready to serve.

❓ Frequently Asked Questions About Jamaican Christmas Cake

Q: What type of molasses should I use?

In my opinion, dark molasses gives the best results in this recipe. It has a rich, deep flavor that complements the spices and citrus perfectly.

Q: Can I substitute other types of sugar for the brown sugar?

No, I would recommend sticking with brown sugar for this recipe. Its rich flavor is essential to bringing out the natural sweetness of the raisins.

Q: How long does it take to make this cake?

This recipe takes about an hour and a half to prepare and bake.

Q: Can I make this cake ahead of time?

Yes, you can make this cake several days in advance. In fact, it’s often better after being stored for a few days – the flavors have time to meld together.

Q: Is it necessary to soak the raisins in rum overnight?

No, you can soak them for at least several hours if you don’t have time overnight.

Q: What kind of rum should I use?

I recommend using a dark rum for soaking the raisins – its strong flavor will add depth to the cake without overpowering it.

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