Jamaican Traditional Rich Fruit Cake (Black Cake)

Preparation time: 30 min

Cooking time: 2.5 hr

By Grace Foods Kitchen

Grace Foods Kitchen

Oct 22, 2026

Method

Ingredients

Method

Jamaican Traditional Rich Fruit Cake (Black Cake)

Step 1: SOAK FRUITS (2+ weeks)

Process dried fruits in a food processor to a rough paste. Combine with Rum and red wine in a sealed jar. Shake daily. Soak minimum 2 weeks — many Jamaican cooks soak for months. The patience is rewarded.

Step 2: CREAM BUTTER AND SUGAR

Beat butter and dark brown sugar together until very pale and fluffy — at least 8 minutes with an electric mixer. Proper aeration is critical for the cake's texture.

Step 3: ADD EGGS AND BROWNING

Beat in eggs one at a time. Add vanilla extract. Add Grace Browning Sauce gradually until the batter is near-black — a very dark mahogany colour is what you want.

Step 4: FOLD IN FLOUR AND FRUITS

Gently fold in sifted flour and mixed spice. Fold in all soaked fruit and remaining soaking liquid until evenly distributed. The batter will be very thick and dark.

Step 5: BAKE LOW AND SLOW

Spoon into a double-lined 25cm / 10-inch tin. Bake at 150°C / 300°F for 2–2.5 hours until a skewer comes out clean. Cool completely. Wrap in foil and pour extra Rum over monthly.

Serving instructions

Great black cake demands time — no shortcuts. Grace Dark Rum gives the authentic Caribbean character and Grace Browning Sauce delivers the essential deep colour and flavour. This cake feeds 20+ at a celebration and keeps for months if fed with rum.

Serving instructions

Ingredients

Servings

Grace Dark Rum, x3.3 cup

Grace Browning Sauce, x0.33 cup

Mixed dried fruits (raisins, prunes, currants, cherries, mixed peel), x4.13 lb

Red wine, x3.25 cup

Butter, softened, x1.65 lb

Dark brown sugar, x1.65 lb

Eggs, beaten, x12.0 count

Plain flour, x1.65 lb

Mixed spice, x1.8 tbsp