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Jamaican Black Cake
With five pounds of dried fruit and multiple dosings of dark rum, this aged Jamaican Black Cake is a fruitcake for serious fruitcake fans only.
👥 9 Servings👤 Millie Peartree📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●pan
- ●saucepan
- ●oven
- ●bowl
- ●whisk
- ●spatula
- ●knife
📝 Preparation Steps
1
Dried Fruit
2
Toss 1½ lb. unsweetened dried cranberries, 1 lb. dark raisins, 1 lb. dried mango, 1 lb. pitted prunes, and 8 oz. golden raisins in a large airtight container to combine. Pour in 2 cups dark rum and 1½ cups red wine; firmly press down on fruit to submerge. Cover and let sit at room temperature at least 2 days and up to 1 week.
½ lb. unsweetened dried cranberries1(375 g) all-purpose flour3 cups(packed; 200 g) dark brown sugar1 cup(2 sticks) unsalted butter, room temperature1 cup. dark raisins1 lb. dried mango1 lb. pitted prunes1 lb. golden raisins8 ozdark rum, plus more for brushing2 cups½ cup dark rum
3
Working in batches, pulse soaked fruit in a food processor until a coarse paste forms.
4
Cake and Assembly
5
Place a rack in middle of oven; preheat to 250°. Coat two 9"-diameter cake pans with nonstick vegetable oil spray and line bottoms with parchment paper rounds. Bring ½ cup dark rum and ½ cup robust-flavored (dark) molasses to a simmer in a medium saucepan over medium and cook, stirring often, until thick enough to coat a spoon and reduced to ½ cup, 7–⏱️ 10 minutes. Let cool until barely lukewarm, about ⏱️ 10 minutes.
Nonstick vegetable oil spray(375 g) all-purpose flour3 cups(packed; 200 g) dark brown sugar1 cup(2 sticks) unsalted butter, room temperature1 cupdark rum, plus more for brushing2 cups½ cup dark rum
6
Meanwhile, whisk 3 cups (375 g) all-purpose flour, 2 tsp. baking powder, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 1½ tsp. ground allspice, 1 tsp. freshly grated nutmeg, and 1 tsp. ground cinnamon in a medium bowl to combine.
(375 g) all-purpose flour3 cups. baking powder2 tsp(packed; 200 g) dark brown sugar1 cup(2 sticks) unsalted butter, room temperature1 cup. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tsp½ tsp. ground allspice1. freshly grated nutmeg1 tsp. ground cinnamon1 tsp
7
Beat 1 cup (packed; 200 g) dark brown sugar and 1 cup (2 sticks) unsalted butter, room temperature, in a large bowl with an electric mixer on medium speed until pale and fluffy, about ⏱️ 4 minutes. Reduce speed to low and add 8 large eggs, room temperature, one at a time, beating well after each addition and scraping down sides of bowl occasionally (batter may look curdled—that’s okay). Turn off mixer and add zest of 1 orange, zest of 1 lime, 2 tsp. fresh lime juice, 2 tsp. vanilla extract, 1 tsp. Angostura bitters (if using), and ½ tsp. almond extract. Beat on low speed until incorporated, about ⏱️ 1 minute. Add dry ingredients in 3 additions, beating on low speed until just combined after each addition.
(375 g) all-purpose flour3 cups(packed; 200 g) dark brown sugar1 cup(2 sticks) unsalted butter, room temperature1 cuplarge eggs, room temperature8Zest of 1 orangeZest of 1 lime. fresh lime juice2 tsp. vanilla extract2 tsp. Angostura bitters (optional)1 tsp
8
Using a rubber spatula, fold dried fruit paste and cooled rum mixture into batter, scraping down sides and bottom of bowl, until combined. Divide batter evenly between prepared cake pans (batter will come up to the top of pan); smooth top with a small offset spatula.
9
Bake cakes until a tester inserted into the center emerges with few moist crumbs attached (an instant-read thermometer inserted into the center should register 190°), 2½–⏱️ 3 hours. Transfer pans to a wire rack; immediately brush cakes with rum. Let cakes cool in pans, brushing with rum every ⏱️ 10 minutes for the first ⏱️ 30 minutes (4 times in all), about ⏱️ 2 hours.
10
Run a small knife around edges of cakes to loosen, then invert onto rack. Wrap each cake tightly with parchment paper, then plastic wrap. Let sit at cool room temperature at least 2 weeks and up to 1 month.
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