Saucepan@saucepan · Shared this recipeFollowJamaican · dessertAuthentic Jamaican Black CakeA rich, dense, boozy Jamaican dessert made with pureed rum-soaked fruit, warm spices, and wine, soaked with wine after baking.total2 hr 30 minprep30 mincook2 hrservings10Original recipe on seasonedskilletblog.comKeep this recipeAdd a copy of Authentic Jamaican Black Cake to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredients Print photoAndroid is coming soon.Ingredients10 servingsBack to 10 servings0.5 cup Salted Butter, softened to room temp. plus more for greasing baking pan1 cup Dark Brown Sugar, packed6 Large Eggs, room temp.2 tbsp Vanilla Extract5 tbsp Browning, or Homemade Browning Sauce2 tbsp Molasses1 tbsp Ground Cinnamon1 tsp Ground Nutmeg0.25 tsp Ground Allspice1.5 cup All Purpose Flour, spooned and leveled1.5 tsp Baking Powder0.5 tsp Salt2 cup Fruit for Christmas Cake0.25 cup Wray & Nephew White Overproof Rum, to be added to fruit when pureeing0.25 cup J. Wray & Nephew Red Label Wine, to be added to fruit when pureeingJuice from 1/2 LimeZest from 1/2 Lime0.5 cup J. Wray & Nephew Red Label Wine, to pour overtop cake as soon as it comes out the oven.Red Label Wine and White Overproof Rum, combined as desired, to spritz cake every few days.StepsClear checksTap an ingredient or step to check it off.1Step 1: Preheat the oven to 300°F (149°C) and prepare a 9-inch round cake pan by greasing the bottom and sides using butter. Set aside an additional cake pan of water to be placed at the bottom of the oven during the baking process.2Step 2: Add the butter and dark brown sugar to a large mixing bowl or the bowl of a stand mixer and cream on medium speed until light and fluffy (about 5 to 6 minutes). Set aside.3Step 3: Add eggs to another large bowl, and beat using a hand mixer or whisk until light yellow in colour and foamy on top (about 3 to 5 minutes). To the egg mixture add the vanilla, browning, molasses, lime juice and gently mix using low speed (about 30 seconds). Then, add cinnamon, nutmeg, allspice, baking powder, salt, and lime zest and gently mix using low speed again (about 30 seconds).4Step 4: Pour egg mixture into the butter-sugar mixture, and fold well with a wooden spoon until fully mixed (about 3 minutes). Then fold in the pureed fruit mixture, and lastly the flour.5Step 5: Pour cake mixture into prepared cake pan and place into the oven along with the additional cake pan of water underneath (on the bottom rack) to ensure the cake does not dry out. Bake for approximately 2 hours (baking times will vary), cake is ready when a toothpick comes out clean or almost clean after inserting into the center of the cake.6Step 6: Once cake done, remove from oven and place cake pan on a cooling rack. Then, pour 1/2 cup of J. Wray & Nephew Red Label wine overtop while hot. Allow to soak into cake. Then when completely cooled, remove cake from pan, slice and enjoy!getsaucepan.com/r/68de5880-d83d-47e4-8a78-4d1169c1fdc3 · Original: https://seasonedskilletblog.com/jamaican-rum-cake/
