Jamaican Cookery News

Jamaican Black Christmas Cake is a beloved holiday dessert that carries rich flavors and cultural significance. It’s a cake that’s steeped in tradition, made with dark rum, rich fruit, and a blend of spices that makes it the perfect festive treat. A key step in making this cake is preparing the mixed fruits—prunes, raisins, cherries, mixed peel, and more—and soaking them in a delicious combination of Red Label Wine and overproof white rum to infuse maximum flavor.

In this post, I’ll walk you through how to blend the fruits and prepare them for baking your Jamaican Black Christmas Cake. It’s a simple process, but one that requires a bit of patience, as the fruits need time to soak and soak up the boozy goodness.

Ingredients:

• Mixed dried fruits:

  • Prunes (1 cup)
  • Raisins (1 cup)
  • Glacé cherries (1/2 cup)
  • Mixed peel (1/4 cup)
  • Other optional dried fruits (e.g., currants, dried apricots, sultanas)

• Liquids:

  • 1 1/2 cups Red Label Wine (a popular Jamaican wine brand)
  • 1/4 cup overproof white rum (Jamaican overproof rum works best, but you can use any white rum if you prefer)

Equipment:

• Food processor
• Glass jar or stainless steel pot with a lid
• Fridge for storage

Step 1: Prepare the Fruit Mix

Start by gathering all your dried fruits. In Jamaica, the mix typically consists of prunes, raisins, cherries, and mixed peel, but you can add or subtract based on your personal preference.

1. Chop the Fruit: If the prunes and cherries are large, chop them into smaller pieces to ensure even blending. The mixed peel can also be chopped, especially if it’s in larger pieces.

2. Blend the Fruits: Add all the fruits to a food processor. Pulse until the mixture is finely chopped, but not pureed. You want the fruits to still have some texture, as this will contribute to the cake’s delicious fruitiness.

Step 2: Add Red Label Wine and Rum

Once the fruits are chopped, it’s time to add the magic ingredients—the Red Label Wine and overproof white rum.

1. Pour in the Wine: Add the Red Label Wine to the blended fruit mixture. The wine adds depth and richness to the fruit, and its slightly sweet flavor complements the rum-soaked fruit in the cake.

2. Add the Overproof Rum: Add the overproof white rum for that signature Jamaican kick. The rum helps preserve the fruit mixture and infuses it with flavor over the next few days.

3. Mix Together: Stir the mixture well to ensure all the fruit is evenly coated with the wine and rum.

Step 3: Store the Fruit Mixture

Now that your fruit is properly blended and soaked, it’s time to store it for the next few days.

1. Transfer to a Container: Place the fruit mixture in a glass jar or a stainless steel pot with a tight-fitting lid. A glass jar is ideal for long-term storage as it allows you to easily see the fruit soak in the alcohol and ensures freshness.

2. Refrigerate: Store the jar or pot in the fridge for at least 4 days. This allows the fruit to absorb the flavors of the wine and rum, intensifying the flavor and creating a moist, boozy base for your Christmas cake.

Step 4: Get Ready to Bake

After your fruit mixture has had time to marinate, you’re ready to bake your Jamaican Black Christmas Cake. Just pull the blended fruit from the fridge when you’re ready, and proceed with your cake recipe, which usually includes butter, sugar, eggs, flour, baking spices (like cinnamon, nutmeg, and allspice), and sometimes a little bit of browning for color.

A Few Tips:

• Time and Patience: For the best flavor, try to soak your fruit for a week or even longer. The longer it soaks, the richer and more intense the flavor becomes, making for a more decadent cake.

• Adjust Liquids: If you notice that the fruit mixture is too dry as it soaks, feel free to add a bit more wine or rum. The mixture should be slightly wet, but not swimming in liquid.

• Make Extra: If you’re making multiple cakes or want to ensure a plentiful supply of soaked fruit for future holiday seasons, this fruit blend can be stored in the fridge for up to several months.