Servings: 12 | Preparation time: 30 minutes | Bake + standing: 2 hours
Ingredients
- 2 cups mixed dried fruits (raisins, currants, prunes, cherries)
- 1 cup dark rum
- 1 cup unsalted butter, softened
- 2 cups British Class brown sugar, packed
- 6 large eggs
- 3 cups all-purpose flour
- 1 tsp British Class baking powder
- 1 tsp Cool Runnings ground cinnamon
- 1/2 tsp Cool Runnings ground nutmeg
- 1/2 tsp Cool Runnings allspice
- 1/2 cup breadcrumbs
- 1 cup Cool Runnings browning sauce (or burnt sugar)
- 1 cup molasses
- 1 cup stout beer
Directions
1. Preheat oven to 300°F (150°C). Grease and line a cake pan. Soak dried fruits in dark rum for at least 24 hours.
2. Cream butter and brown sugar until fluffy. Beat in eggs one at a time.
3. In a separate bowl, mix flour, baking powder, and spices. Add to wet ingredients along with breadcrumbs.
4. Stir in browning, molasses, and stout until smooth. Fold in soaked fruits with rum.
5. Pour into pan and smooth top. Bake for 2–2.5 hours or until a toothpick comes out clean.
6. Cool in pan for 15 minutes, then transfer to a rack to cool completely.
Jamaican Black Cake Recipe Card
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