Jamaican Black Cake Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A richly spiced Jamaican black cake with fruit soaked in port wine and rum, yielding a moist, deeply flavored cake. This complex dessert is a traditional Caribbean favorite for celebrations.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 6 ounces pitted dried prunes (roughly chopped)
- 4 ounces raisins
- 4 ounces golden raisins
- 4 ounces dried cherries
- 1 ½ cup port wine
- 1 cup white rum
- 1 cup all-purpose flour
- ¾ cup almond flour
- 2 teaspoons baking powder
- ¾ teaspoon freshly grated nutmeg
- ½ teaspoon ground allspice
- 1 cup unsalted butter (room temperature)
- 1 cup dark brown sugar
- 4 large eggs
- 2 teaspoons fresh lime juice
- 1 teaspoon lime zest
- 1 tablespoon vanilla extract
- 2 teaspoons almond extract
- 1 tablespoon browning sauce (like Kitchen Bouquet)
At a glance
PER SERVING · TIME 210M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 2h
- Sodium
- 291mg
- Total sugar
- 41g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 362mg
- Calcium
- 288mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 291MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.