Jamaican Wedding Cake: A Tropical Treat For Your Special Day

Jamaican wedding cake, also known as black cake, is a rich, dense, and boozy Caribbean dessert. It is made with dried fruit soaked in rum, warm spices, and wine. The technique used to make this cake is critical to achieving the perfect texture and flavour. The cake is baked at a low temperature, and the batter includes a blend of dried fruits, rum, wine, and spices. The cake is then soaked in additional alcohol after baking to enhance its flavour and extend its shelf life.

Ingredients:

- 330g (1.39 cups) of mixed dry fruits

- 236.59ml (1 cup) of white rum

- 354.88ml (1.5 cups) of red label wine

- 384g (3 cups) of plain flour

- 200g (0.88 cups) of unsalted butter

- 200g (0.91 cups) of soft dark brown sugar

- 1 teaspoon of cinnamon powder

- 1/2 tablespoon of vanilla extract

- 5 tablespoons of browning sauce

- 5 tablespoons of molasses (optional; use more browning sauce to replace)

- 59.15ml (0.25 cups) of white rum

- Lemon zest from one whole lemon

Instructions:

1. Add the mixed fruit to a glass kitchen container and pour the rum and wine over it. Cover and let it soak for at least a week.

2. On baking day, pour the soaked fruit into a blender and pulse until the fruit is no longer recognisable but not smooth. Set aside.

3. Grease a 10-inch round cake tin and line it with baking parchment paper.

4. Preheat the oven to 150°C fan or 325°F or gas mark 3.

5. In a bowl, sift the plain flour and baking powder. Add and combine ground allspice, cinnamon powder, and freshly grated nutmeg. Set aside.

6. In a mixing bowl, whisk together the butter and dark brown sugar until creamy.

7. Whisk together the eggs, lemon juice, and lemon zest. Add this mixture a little at a time to the creamed butter and sugar.

8. Add the flour mixture a little at a time, folding it in with a wooden spoon. Do not overwork the batter, or the fruit cake will be dense.

9. Add the blended fruit, vanilla extract, rose water, browning sauce, molasses, and the rest of the rum. Combine without overworking the batter.

10. Pour the mixture into the prepared baking pan and bake for about 2 hours, or until a toothpick inserted into the centre comes out clean.

11. Remove the cake from the oven and place it on a rack to cool. Once cool, spray the cake with 1/4 cup/100ml of rum and wine. The ratio of rum to wine is up to you.

Soak dried fruits in rum and wine for several weeks or months

Jamaican wedding cake, also known as black cake, is a rich, dense, and boozy Caribbean dessert made with dried fruit soaked in rum and wine. The process of making this cake is extensive and can take weeks to months, which is why it is usually reserved for holidays and celebrations. Here are some detailed instructions on how to soak dried fruits in rum and wine for several weeks or months:

Step 1: Choose Your Dried Fruits

Select a variety of dried fruits such as pitted prunes, raisins, golden raisins, dried cherries, currants, or mixed fruit peel. You can use a single type of dried fruit or a combination of your favourites.

Step 2: Prepare the Soaking Liquid

For the soaking liquid, you will need rum and wine. Traditional Jamaican rum cake uses Wray & Nephew White Overproof Rum and J. Wray & Nephew Red Label Wine. However, you can also use dark or white rum in combination with a sweet fruit or dessert wine. If you want to add more rum to the cake, you can reduce the amount of wine and use rum to soak the fruit.

Step 3: Combine the Fruits and Soaking Liquid

In a clean glass container with a tight-fitting lid, combine your chosen dried fruits with the rum and wine. Make sure the fruits are completely covered by the liquid. The fruits will absorb the liquid and become plumped and flavourful.

Step 4: Soaking Time

The minimum soaking time for the fruits is about three weeks to a month. During this time, the fruits will absorb the alcohol, becoming softer and more flavourful. Stir the mixture every few days to ensure even soaking. Some bakers even soak the fruits for up to six months or a year! The alcohol acts as a preservative, allowing for extended soaking times.

Step 5: Additional Tips

• You can add more wine or rum to the mixture as needed if the fruits absorb too much liquid and start to become exposed.
• If you want to speed up the soaking process, you can boil the fruits in the wine for 1 to 1.5 hours before soaking. This will plump up the fruits and reduce the soaking time.
• Always store the covered container in a cool, dark place to prevent spoilage.
• If you want to add even more flavour to your cake, you can soak the fruits in a combination of rum and wine, or you can use different types of rum or wine to experiment with different flavours.

Combine dry ingredients: flour, breadcrumbs, baking powder, cinnamon, nutmeg, allspice, and salt

To make a Jamaican wedding cake, also known as a black cake, you'll need to combine the following dry ingredients: flour, breadcrumbs, baking powder, cinnamon, nutmeg, allspice, and salt.

Here's a detailed breakdown of each ingredient and its role in the cake:

Flour

All-purpose flour is the foundation of this cake, providing structure and stability. It's essential for the cake's texture and rise.

Breadcrumbs

The addition of plain breadcrumbs might seem unusual, but they serve a crucial purpose. Breadcrumbs act as a moisture retainer, ensuring your cake stays deliciously moist.

Baking Powder

Baking powder is a leavening agent, meaning it helps the cake rise and gives it a light and airy texture. It's crucial for achieving the perfect fluffy crumb.

Cinnamon, Nutmeg, and Allspice

These warm spices are what give the Jamaican wedding cake its distinctive flavour. They add depth and complexity to the cake, enhancing the sweetness of the other ingredients.

Salt

Salt is often referred to as a "flavour enhancer." When used in the right proportion, it balances and intensifies the other flavours in the cake, making them pop.

To combine these dry ingredients effectively, you'll want to mix them together in a separate bowl before incorporating them into the wet ingredients. This ensures they are evenly distributed throughout the batter.

Now, let's move on to the next step: combining the dry and wet ingredients to create a beautifully balanced batter.

Cream butter and sugar until fluffy

To cream butter and sugar until fluffy, you'll need to follow these steps:

Step 1: Prepare the Butter and Sugar

Add the butter and dark brown sugar to a large mixing bowl. If you have a stand mixer, you can use that instead. The amount of butter and sugar will depend on the size of your cake. For a 9-inch cake, you'll need 1/2 cup of butter and 1 cup of dark brown sugar. For a larger cake, you can double the recipe.

Step 2: Cream the Butter and Sugar

Use a hand mixer or stand mixer to cream the butter and sugar on medium speed. Mix until the mixture is light and fluffy, which should take around 3 to 5 minutes. Set the mixture aside when you're done.

Step 3: Understand the Importance of This Step

Creaming the butter and sugar is a crucial step in baking. It incorporates air into the batter, creating a light and fluffy texture. This step also helps ensure that the butter and sugar are evenly distributed throughout the batter, resulting in a consistent cake with a fine crumb.

Step 4: Tips for Success

• Ensure your butter is softened to room temperature before creaming. This will make it easier to mix and achieve the desired fluffy texture.
• Don't skimp on the mixing time. It may take a few minutes to get that light and fluffy consistency, so be patient and keep mixing!
• If you're using a stand mixer, use the paddle attachment for best results.
• For an extra touch of flavour, you can add a pinch of salt to the mixture while creaming. This enhances the flavour and helps bring out the sweetness of the sugar.

By following these steps and tips, you'll achieve a beautifully creamed butter and sugar mixture, which is the foundation for a delicious Jamaican wedding cake!

Mix in eggs, lime juice, zest, vanilla extract, and almond extract

Now, it's time to add the eggs, lime juice, zest, vanilla extract, and almond extract to the mixture. This is a crucial step in the process of making a Jamaican wedding cake, as it will help bind all the ingredients together and add a burst of flavour.

First, grab a large bowl and add two eggs at a time. Use a hand mixer or a whisk to beat the eggs until they turn a light yellow colour and become foamy on top. This should take around 5 minutes.

Next, add the vanilla extract, lime juice, and zest to the egg mixture. Mix everything gently using low speed for about 30 seconds. Then, it's time to add the spices: cinnamon, nutmeg, allspice, baking powder, and salt. Give everything a good mix again, using low speed, for another 30 seconds.

Your egg mixture is now ready! Pour it into the butter-sugar mixture and combine everything well with a wooden spoon. Keep mixing until everything is fully incorporated, which should take about 3 minutes.

Now, it's time to add the star of the show: the pureed fruit mixture. Go ahead and fold it into the batter. Finally, add the flour and gently mix it in.

Your cake batter is now ready to be poured into the prepared cake pan. Place it in the preheated oven, along with the additional cake pan of water underneath, to ensure your cake stays nice and moist.

Bake for approximately 2 hours, but keep in mind that baking times may vary. The cake is ready when a toothpick inserted into the centre comes out clean or almost clean.

Once the cake is done, remove it from the oven and place the cake pan on a cooling rack. Then, pour 1/2 cup of red wine over the top while it's still hot, allowing the cake to soak up all that delicious goodness.

And there you have it! You've successfully mixed in the eggs, lime juice, zest, vanilla extract, and almond extract, and your batter is ready for the oven. Now, it's time to let the oven work its magic and transform your batter into a mouth-watering Jamaican wedding cake!

Fold in blended fruit, browning, and burnt sugar

Folding in the blended fruit, browning, and burnt sugar is a crucial step in achieving the distinct colour and flavour of a Jamaican wedding cake, also known as a black cake. This step not only adds depth to the cake's appearance but also infuses it with a rich, boozy flavour. Here's a detailed guide on how to fold in these ingredients:

Preparing the Blended Fruit:

Before folding in the blended fruit, it's essential to soak the dried fruits in advance. Combine dried fruits such as prunes, raisins, cherries, and mixed peel with rum and red wine. Allow this mixture to soak for at least three weeks, stirring it occasionally. This process ensures that the fruits absorb the alcohol, becoming moist and flavourful. When you're ready to bake, blend the soaked fruits until smooth. Set this blended fruit mixture aside.

Browning and Burnt Sugar:

The browning and burnt sugar are responsible for giving the cake its characteristic dark hue. You can make your own burnt sugar by heating brown sugar in a heavy-bottomed frying pan until it melts and turns dark brown. Allow this to cool before using. Alternatively, you can purchase burnt sugar or browning sauce from specialty markets or online. Just be cautious when using store-bought browning, as too much can make the cake bitter.

Folding In:

Now, it's time to fold in these ingredients! In a separate bowl, cream the butter and dark brown sugar until light and fluffy. Gradually add the eggs, followed by the vanilla extract, lime juice, and zest. Mix well. Combine the dry ingredients, including the flour, baking powder, cinnamon, nutmeg, and allspice, in a separate bowl.

Gently fold the blended fruit mixture, browning, and burnt sugar into the batter. Be careful not to overmix, as this can affect the cake's texture. You'll notice that the batter will darken as you add the browning and burnt sugar. This step is what gives the Jamaican wedding cake its signature dark colour.

Once everything is combined, pour the batter into a prepared cake pan and bake according to the recipe instructions. Remember to allow the cake to cool before enjoying a slice of this rich, boozy treat!

Frequently asked questions