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Jamaican Black Cake (Rum Cake) 3‑lb Version
Recipe by Deddy's Kitchen
A traditional Jamaican black cake soaked in rum and wine, packed with dried fruits, nuts, and warm spices. This rich, moist holiday cake is baked low and slow with steam for a tender crumb and deep color. The recipe is updated for modern kitchens but stays true to the classic flavor that has been passed down through generations.
MediumJamaicanServes 12
Printable version with shopping checklist
Source Video
1h 17m
Prep
2h 30m
Cook
27m
Cleanup
4h 14m
Total
Cost Breakdown
Total cost:$64.75
Per serving:$5.40
Critical Success Points
- • Cream butter and sugar until fully dissolved
- • Add eggs one at a time to avoid curdling
- • Do not over‑mix after adding dry ingredients
- • Bake at low temperature with a water bath to keep the cake moist
Safety Warnings
- • Handle hot oven and boiling water with oven mitts.
- • Alcohol vapors can ignite; keep flame sources away from the rum.
- • Use a sharp knife carefully when cutting the cooled cake.
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