How to Make THE BEST Jamaican BLACK RUM CAKE /CHRISTMAS Cake 🇯🇲

Jamaican black cake / Rum cake Today I’m making my take on the Jamaican rum cake / black cake Instead of the traditional dense texture, my version is light, fluffy, soft, and unbelievably tasty, while still keeping that authentic Jamaican flavour everyone loves. 🇯🇲✨ I only use the best ingredients, because I truly believe these three make the PERFECT rum cake: 🥃 Wray & Nephew White Rum 🍷 Wray & Nephew Red Label Wine 🌿 Mc Las Vanilla Essence These three give the cake its signature aroma, rich flavour, and true Caribbean warmth. I would NEVER make my rum cake without them! Whether you’re Caribbean or just love Jamaican baking, this recipe is simple, delicious, and guaranteed to impress your family for Christmas, birthdays, or any celebration. Don’t forget to LIKE, COMMENT & SUBSCRIBE if you want more Caribbean desserts, cake decorating, or baking tips! Comment below: Do you prefer your rum cake light and fluffy or rich and dense? 👇👇👇 ⸻ Baking time-1 hour 10 Makes x2 1 pound loaf tins Ingredients- 350g butter 260g Soft dark brown sugar 1 tbs Black treacle 6 Large eggs* 270g Self raising flour 80g plain flour 400g mixed fruit (dried mixed fruit, glacé Cherries ) soaked in rum and wine min a week prior ½ cup of rum and wine mix to pour on fruit when blending 1 tsp Bicarbonate of soda 2 tsp Ground cinnamon 3 tsp Ground mixed spice 2 tsp Ground nutmeg 3 tsp Almond extract 3 tbs Vanilla extract 7 tbs browning Zest and juice ½ lime Preparing the fruit 1.) Prepare the mixed fruit by pouring the rum and wine over them in a glass bowl and soaking for a few weeks or months ahead. If pushed for time, overnight is ok. 2.) add 400g of the fruit in a high-speed blender or food processor with 1/4 cup of rum/wine mixed. The consistency will be slightly smooth to rough texture) Method 1.) Preheat the oven to 150° fan oil and line a the tins with baking paper 2.) Cream the butter until pale in colour 3.) Add the sugar to the butter and whisk until light and fluffy 4.) Beat two eggs at a time and add to the creamed mixture, mix at slow speed. 5.) Sieve the flour, bicarbonate of soda, and spices into the bowl. 6.) Mix on slow u til just combined. Then add the fruit, browning, black treacle, almond essence vanilla extract. Slowly mix for a few seconds then Fold in by hand with a spoon and scrape down the sides until it is all incorporated. 7.) Pour the mixture into the prepared tins. Bake for 1 hour 10 minutes until a skewer inserted in the middle comes out fairly clean. 8.) once out the oven pour some more rum/wine mix - appx half a cup. 9.) allow to cool down then tightly wrap with cling film. 10.) Repeat step 8-9 the day after. Add more or less rum to your desire. #jamaicanrumcake #blackcake #jamaicancake #caribbeanbaking #rumcake #jamaicanrecipes #bakingtutorial #christmasbaking #caribbeandesserts #wrayandnephew #blackcakerecipe #holidaybaking #jamaicanyoutuber #cakebaking #christmasbaking