Jamaican Rum Cake (Fruit Cake/ Black Cake)

1 lb Butter or margarine, softened
1 lb Dark brown sugar
1 doz eggs
1 lb Flour
2 tsp Vanilla extract
2 tsp Baking powder
2 tsp Baking soda
2 tsp Burnt sugar/ Molasses (found in Caribbean markets)
2 tbsp Cinnamon
1 tbsp nutmeg to taste
1 cup Rum
2 cups fruit mixture
1/2 lb Prunes
1/2 lb Raisins
1/2 lb Currants
1/2 lb Cherries
2 cups red wine (Get Jamaican Red Label Wine if possible)

For best results, fruits should be soaked in wine for at least 3 weeks.

Use a combination of raisins currants, golden raisins, prunes, and dried cherries, or any dried fruit of your preference.

Additional wine and rum can be brushed onto cake as needed to keep moist.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round cake pans.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs, then add rum, lime juice, vanilla, almond extract, and lime zest. Stir in mixed fruit, wine, and molasses. Sift together flour, baking powder, nutmeg, allspice, cinnamon, and salt.

Fold into batter, being careful not to over-mix. Pour into prepared pans.

Bake in preheated oven for 80 to 90 minutes, or until a knife inserted into the center comes out clean.

Let cool in pan for 10 minutes then pour 1/4 cup rum over the cake to remoisten it. Leave cake in pan until it's completely cook and has absorbed all the rum.


Serving Size: 24

Number of Servings: 24

Recipe submitted by SparkPeople user SIMONEKP.