Authentic Jamaican Black Cake: The Rich, Boozy Tradition Your Holidays Need

The first time I tasted a slice of Jamaican Black Cake—also known as Jamaican Christmas Cake or Dundee Cake—it felt less like a dessert and more like an event. Forget those dry, dusty fruitcakes you joke about; this is something entirely different. It’s dense, moist, deeply flavored with a luxurious blend of dried fruits, warming spices, and sweet red wine.

This cake is the cornerstone of celebrations in the Caribbean, especially during Christmas and at weddings. It’s a labor of love, yes, but the payoff is an intensely rich, almost brownie-like cake that literally gets better the longer it sits, absorbing the wine poured over it. If you’re looking for a new holiday tradition that will impress every single person at your table, this is it.

Why I Love This Recipe

This Jamaican Black Cake recipe is the one I spent years perfecting after receiving a base recipe from a family friend. What makes it special?

1. The Fruit Blend: Unlike quick fruitcakes, this recipe requires the fruit to soak for a minimum of five days (and up to several months!). This extended soak in sweet red wine is the secret to the cake’s incredibly deep, complex flavor and signature moistness.
2. The Texture: We use a combination of all-purpose flour and plain breadcrumbs. This might sound unusual, but the breadcrumbs are essential for achieving that dense, fudgy texture that defines a great Black Cake.
3. Ease of Finishing: After baking, the cake is doused with a final soaking of wine. There’s no fancy frosting or decorating needed—the beauty is in its rustic, dark appearance. It’s effortless elegance, and it means the cake stays moist for weeks.

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Ingredients

Fruit Blend

Ingredient	Quantity	Notes
Pitted Dried Prunes	8 oz (about 141​ cup)	Provides richness and depth.
Raisins	5 oz (about 1 cup)	Use standard dark raisins.
Golden Raisins	5 oz (about 1 cup)	Adds a subtle sweetness.
Dried Cherries	5 oz (about 1 cup)	An optional, delicious addition for color and flavor.
Sweet Red Dessert Wine	243​ cups, separated	Something like a Port, Sherry, or a rich Moscato.

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For the Cake

Ingredient	Quantity	Notes
All-Purpose Flour	1 cup
Plain Breadcrumbs	1 cup	Must be plain, unseasoned breadcrumbs.
Baking Powder	1 Tablespoon
Cinnamon	1 teaspoon
Nutmeg	43​ teaspoon	Freshly grated is always best.
Allspice	41​ teaspoon
Salt	41​ teaspoon
Butter (2 sticks)	21​ lb, softened
Dark Brown Sugar	141​ cups	Pack it firmly.
Large Eggs	5	At room temperature.
Lime Juice and Lime Zest	1 Tablespoon	Fresh is essential for brightness.
Vanilla Extract	1 teaspoon
Almond Extract	1 teaspoon
Browning	2 Tablespoon	A key Caribbean ingredient for color. Find it in most international sections.
Burnt Sugar	2 Tablespoon	Also used for color and deep flavor.

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Swaps and Notes

• Sweet Red Wine: If you don’t use alcohol, you can use grape juice or cherry juice for the fruit soak and final douse. However, the unique flavor of the Black Cake truly comes from the wine/rum combination.
• Breadcrumbs: Do not substitute for Panko or seasoned breadcrumbs. Plain is non-negotiable for texture. If you can’t find breadcrumbs, you can pulse day-old white bread in a food processor until fine.
• Browning/Burnt Sugar: These are non-negotiable for the cake’s signature deep, dark color and molasses-like flavor. Look for browning sauce (sometimes labeled caramel color) in the international aisle or online.
• Nuts: Some recipes add chopped walnuts or pecans. If you like nuts in your cake, fold in 21​ cup along with the fruit mixture. You could pair this nicely with the flavors of my favorite make-ahead holiday dessert, Pecan Pie Barsonce you’ve finished the cake.

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Directions

Step 1: Make the Fruit Blend Mixture

1. Combine the prunes, raisins, golden raisins, dried cherries, and 221​ cups of sweet red wine in an airtight container.
2. Cover and let it sit for at least 5 days, or up to a few months. The longer it soaks, the better the flavor.
3. Note: If you are storing it longer than a few days, you will need to occasionally add more wine to the mixture to ensure the fruits remain covered, as the fruit will soak up the liquid over time.
4. When you are ready to bake, add the mixture (including the wine liquid) to a blender or food processor and blend until smooth. Set aside.

Step 2: Prepare the Cake Batter

1. Preheat the oven to 250°F (121∘C). This low, slow bake is crucial for moisture.
2. Prepare a 10-inch baking pan by lining the bottom with parchment paper and greasing the sides. Set aside.
3. In a medium bowl, whisk together the all-purpose flour, plain breadcrumbs, baking powder, cinnamon, nutmeg, allspice, and salt. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and dark brown sugar until fluffy (about 3 minutes on medium speed).
5. Mix in the eggs, one at a time, scraping down the bowl between additions.
6. Add the lime juice and zest, vanilla extract, and almond extract to the butter mixture and mix until just combined.
7. Gradually mix in the flour mixture on low speed until combined.
8. Fold in the blended fruit mixture, the browning, and the burnt sugar until the batter is a uniform, deep dark brown color.
9. Pour the mixture into the prepared baking pan.

Step 3: Bake and Finish

1. Bake in the preheated oven for about 221​ hours. The cake is done when a toothpick inserted into the middle comes out clean.
2. Allow the cake to cool in the pan for 20 minutes.
3. Remove the cake from the pan and place it on a cooling rack. Immediately pour the remaining 41​ cup of sweet red wine over the warm cake.
4. Allow the cake to continue cooling overnight. The liquid will be completely absorbed, leaving you with an incredibly moist, flavorful cake.

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Tips for Success

• Low and Slow is Key: The 250∘F temperature is not a typo. Baking this cake at a lower temperature for a longer time is essential to prevent it from drying out and to develop the deep, complex flavors.
• Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This allows them to emulsify correctly with the sugar, creating a smooth, even batter.
• Blend the Fruit Properly: Don’t just chop the fruit—it needs to be blended until smooth into a paste-like consistency. This is how the fruit fully incorporates into the cake to give it that dense, moist texture.
• The Soaking Process: Traditionally, Jamaican Black Cake is “fed” for weeks with more wine or rum to keep it moist and intensify the flavor. After the initial cooling, you can wrap it tightly and add a splash of wine every few days if you want a deeply boozy cake.

Serving Suggestions and Pairings

Jamaican Black Cake is rich enough to stand alone, but a simple accompaniment elevates the experience:

• Ice Cream: A scoop of high-quality vanilla ice cream or even a scoop of my Big Family Banana Pudding is the perfect cool contrast to the warm spices of the cake.
• Cream Cheese Frosting: A simple, tangy cream cheese frosting cuts through the richness beautifully.
• Hot Beverages: Serve with a strong cup of coffee or a mug of hot chocolate for a classic holiday treat.
• Wine Pairing: Pair a slice with a glass of the same sweet red wine you used in the recipe, or a small glass of Dark Rum.

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Nutritional Information Per Serving (Estimate)

Please note: This is a rough estimate and will vary significantly based on the type of wine used, the exact quantity of fruit, and serving size.

Nutrient	Estimate
Calories	380 kcal
Total Fat	15g
Saturated Fat	9g
Cholesterol	75mg
Sodium	150mg
Total Carbohydrate	55g
Dietary Fiber	3g
Total Sugars	38g
Protein	5g

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Storage and Leftover Tips

This cake is practically designed for storage!

• Cool Completely: Ensure the cake is fully cooled before storing.
• Airtight Container: Wrap the cake tightly in plastic wrap, then aluminum foil, and store it in an airtight container. This helps seal in the moisture.
• Shelf Life: Stored at room temperature, the cake will last for 2-3 weeks.
• Refrigeration/Freezing: You can refrigerate the cake for up to a month or freeze it for 3-4 months. When freezing, make sure it is doubly wrapped to prevent freezer burn. Thaw it overnight at room temperature.
• Feeding the Cake: For traditionalists, every few days or once a week, unwrap the cake and sprinkle a tablespoon or two of sweet red wine or dark rum over the top before rewrapping it tightly. This keeps the cake incredibly moist and intensifies the flavor.

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More Recipes You Will Love

If you enjoyed the deep, rich flavors of this traditional cake, you might enjoy diving into some other complex or crowd-pleasing recipes:

• For another rich, decadent dessert, try The Best Peanut Butter Brownies I’ve Ever Made (And I’ve Made A Lot).
• If you’re looking for a savory, warming dish, This Cajun Chicken Sausage Gumbo is My Favorite Bowl of Southern Comfort.
• For a sweet treat that’s perfect for a party, nothing beats my Big Family Banana Pudding Is My Favorite Classic Dessert to Feed a Crowd.
• Looking for an appetizer that’s always a winner? Try my Easy Cheesy Chicken Sliders with Marinara Garlic Butter.

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Final Thoughts

Baking a Jamaican Black Cake is more than just following a recipe; it’s participating in a rich, delicious cultural tradition. Don’t be intimidated by the long soaking time—that’s just the recipe working its magic! Trust the process, and you’ll be rewarded with a cake that truly tastes like celebration.

Have you ever baked a Black Cake before? I’d love to hear your tips and traditions! Leave a comment below, and don’t forget to follow me on Instagram for more holiday baking inspiration!