Jamaican Black Cake (Rum Cake) 3‑lb Version

Ingredients

• 3 lb Unsalted butter (Room temperature, cut into cubes)
• 6 cup Granulated sugar (2 cups per pound of butter)
• 36 pcs Large eggs (Room temperature)
• 6 cup All‑purpose flour (2 cups per pound of butter)
• 6 tsp Baking powder (2 teaspoons per pound of butter)
• 6 tbsp Ground nutmeg (2 tbsp per pound of butter)
• 3 tbsp Ground cinnamon (1 tbsp per pound of butter, adjust to taste)
• 1.5 tsp Salt (Half tsp per pound of butter)
• 3 cup Plain breadcrumbs (1 cup per pound of butter; adds body)
• 2 cup Mixed dried fruit (raisins, currants, prunes, dried cherries) (Wash in cold water before use; soak in rum/wine for at least 2 weeks)
• 2 cup Dark rum (Use a good Jamaican rum; part of fruit soaking and batter)
• 1 cup Red wine (sweet or semi‑sweet) (Adds depth to fruit soak)
• 1 cup Walnuts, chopped (Optional, adds crunch)
• 1 lime Lime zest (Grated fine; reduces raw egg flavor)
• 2 tbsp Benjamin (or other) vanilla extract (Adds classic vanilla flavor)
• 1 tbsp Madagascar vanilla extract (Optional, for extra depth)
• 2 tbsp Mixed spice essence (all‑spice blend) (Contains allspice, clove, nutmeg, etc.)
• 2 tbsp Food‑grade browning (e.g., Lasco) (Gives the characteristic dark color)
• 2 tbsp Burnt sugar (caramelized sugar) (Adds deep caramel notes; can be homemade)

Instructions

1. Cream butter and sugar

   Place the room‑temperature butter cubes in the mixer bowl. Add the 6 cups of granulated sugar. Beat on medium speed until the mixture is pale, fluffy, and the sugar is fully dissolved (about 5 minutes).

   Time: PT5M

2. Prepare the baking pans

   Line each pan with parchment paper. Butter the parchment and the sides of the pan, then dust lightly with flour, tapping out excess. Set aside.

   Time: PT5M

3. Incorporate the eggs

   Add the eggs one at a time to the butter‑sugar mixture, letting each egg fully incorporate before adding the next. This prevents the batter from curdling.

   Time: PT10M

4. Add lime zest

   Grate the zest of one lime directly into the batter and mix briefly.

   Time: PT2M

5. Combine dry ingredients

   In a separate bowl whisk together the flour, baking powder, ground nutmeg, cinnamon, salt, and breadcrumbs. Gradually add this dry mixture to the batter, mixing on low speed until just combined.

   Time: PT5M

6. Prepare fruit‑rum mixture

   Take the pre‑soaked dried fruit (including any nuts) and lightly blend – you want pieces to stay chunky. Add the 2 cups dark rum, 1 cup red wine, and a splash of the soaking liquid if needed. Stir gently.

   Time: PT5M

7. Flavor the batter

   Fold the fruit‑rum mixture into the batter. Add the vanilla extracts, mixed spice essence, food‑grade browning, and burnt sugar. Mix just until evenly distributed.

   Time: PT5M

8. Fill the pans

   Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Tap the pans gently on the counter to release large air bubbles.

   Time: PT5M

9. Bake low and slow with steam

   Pre‑heat the oven to 300°F (150°C). Place a shallow roasting pan filled with hot water on the lower rack to create steam. Position the cake pans on the middle rack. Bake for 2 hours 30 minutes, checking after 1 hour to replenish the water if it has evaporated.

   Time: PT2H30M

   Temperature: 300°F

10. Cool the cakes

    Remove the pans from the oven and let the cakes cool in the pans for 15 minutes, then turn out onto a cooling rack and cool completely (about 30 minutes).

    Time: PT30M

11. Serve

    Slice the cake and serve plain or with a scoop of pistachio ice cream. Store leftovers as described below.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

5 g

Carbohydrates

70 g

Fat

20 g

Fiber

3 g