Dessert

Step aside, fruitcake – this Jamaican black cake recipe is our new festive favourite

Name: Jamaican black cake recipe
Prep time: 30 min
Cook time: 140 min
Total time: 170 min
Yield: 12
Ingredients: 380g pitted prunes; 170g raisins; 100g dried cranberry; 500ml sherry; 130g salted butter, at room temperature; 200g dark brown sugar; 3 large eggs, at room temperature; 80ml caramel; 2 tsp vanilla bean paste; Finely grated zest of 1 lime; 150g plain flour; 1 1/2 tsp baking powder; 3 tsp ground cinnamon; 1 tsp freshly grated nutmeg; 1 tsp ground allspice; 60ml rum; Berries, to serve (optional, we used frozen red currants and cranberries)

Rate now

30m

2h 20m

Jump to recipe

by Lucy Nunes

Delicious Team

Oct 20, 2025

If you thought fruit cakes couldn’t be richer or boozier, be ready to stand corrected and meet our take on the Jamaican rum black cake. It’s loaded with so much dried fruit macerated in sweet wine that it’s almost a fruit paste. Serve with berries and whipped cream, or cut a few slices and offer alongside a cheese platter with a glass of port.

You’ll need a 22cm springform pan, and you’ll need to start this recipe at least 5 days ahead.

380g pitted prunes
1 cup (170g) raisins
2/3 cup (100g) whole dried cranberries
2 cups (500ml) Pedro Ximénez sherry (see recipe notes)
130g salted butter, at room temperature
200g dark brown sugar
3 large eggs, at room temperature
1/3 cup (80ml) cooking caramel (see recipe notes)
2 tsp vanilla bean paste
Finely grated zest of 1 lime
1 cup (150g) plain flour
1 1/2 tsp baking powder
3 tsp ground cinnamon
1 tsp freshly grated nutmeg
1 tsp ground allspice
1/4 cup (60ml) dark rum
Berries, to serve (optional, we used frozen red currants and cranberries)

Method

1.

Place the dried fruit and sherry in a large bowl and stir to combine. Cover with plastic wrap, ensuring wrap is touching the surface of the fruit. Cover the bowl with another sheet of plastic wrap and set aside in a cool, dark place for at least 5 days (see recipe notes).
2.

Preheat oven to 150°C/130°C fan-forced. Grease a 22cm springform pan and line base and sides with 2 layers of baking paper.
3.

Transfer the fruit and sherry to a blender and whiz until almost smooth, stopping to scrape down sides of the blender several times.
4.

Beat the butter and sugar in a stand mixer fitted with the paddle attachment until pale and well combined. Add eggs, one at a time, beating until combined. Add cooking caramel, vanilla and lime zest and beat until combined. Add the processed dried fruit and mix until combined. Sift over the flour, baking powder and spices and beat until combined. Spoon into prepared pan and level surface with a spatula. Place in the oven and arrange a baking tray filled with water on a lower rack underneath the cake pan to create steam. Bake for 2 hours 20 minutes, or until a skewer inserted in centre comes out clean. Immediately brush rum slowly over top of hot cake, giving it time to absorb between each addition. Stand the cake on a wire rack to cool completely.
5.

Serve with berries, if using.

Rate now

Recipe Notes

Taking the time to soak the dried fruit in alcohol really gives this cake depth. If going for longer than 5 days, just pop the bowl in the fridge until ready to assemble and bake. This cake is traditionally made with J. Wray & Nephew Red Label Wine instead of sherry and J. Wray & Nephew White Overproof Rum.

Cooking caramel is found in Asian grocers. We used this instead of caramelised brown sugar and burnt sugar, which are traditionally used to make this cake.

The cake will keep wrapped in plastic wrap in the fridge for up to 1 month.