Newfoundland Jamaican Black Christmas Cake

Newfoundland Jamaican Black Christmas Cake. An easy and definitely different recipe that celebrates the long history of our province’s connection to the Caribbean.

Newfoundland Jamaican Black Christmas Cake.

I first got the idea for a Jamaican Black Cake from a British  TV show. The host and her brother are both still connected to their Jamaican roots

Apparently this cake is popular throughout the Caribbean. Since mentioning it on our very active Facebook Page, the reaction was immediate.

Those who know the tradition, know it well. Those just finding out, were very curious.

Since first mentioning it, I have heard from others in Jamaica, Barbados and Grenada. All greed it was an absolute Christmas essential.

Newfoundland Jamaican Black Christmas Cake

The Newfoundland connection.

Now, let’s not forget, that Newfoundland has a very strong historical connection to the Caribbean. For more years than most can remember the rum and salt fish trade was a big part of the local economy.

My own 86 year old father was a sailor on one of the ships going back and forth to Canada in his 20’s. So the connections are really well cemented.

I am told that they use something cake wine (sweet red wine) and strong local rum to soak their fruit.

As a tip of the hat to that trade I used our famous Newfoundland Screech Rum from the Caribbean, and Newmas port, another venerable local brand.

Newfoundland Jamaican Black Christmas Cake

The look and texture of this cake.

This cake baked quite well and I had no problems at all with the recipe.

When I cut into it , I initially thought it was too dense. I does look a bit like that in the photos.

However, the proof was in the eating, and a closer inspection of the cakes crumb structure. As you can see in the photo, when simply broken open by hand the texture is quite good.

Newfoundland Jamaican Black Christmas Cake

Fruitcake is generally dense and by other standards, it was actually lighter. Spouse and I both loved it. My sister Barb and best friend Terry samples some just yesterday and they whole heartedly endorsed the recipe. 

I may have to make a couple more as gifts!

Newfoundland Jamaican Black Christmas Cake

Need more Christmas dessert ideas?

Click on the photo to follow the link below to our Best Christmas Cake Recipes.

Like this Newfoundland Jamaican Black Christmas Cake recipe?

If you’re looking for other food gift ideas for the Holidays or just lots of seasonal recipe suggestions for both cooking and baking, be sure to browse our Christmas Recipes Category.

Newfoundland Jamaican Black Christmas Cake

It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram. 

Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too. 

You can also sign up for our FREE newsletter to know immediately when we add new recipes. You’ll also get weekly suggestions for great family friendly  meals and desserts too!

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Continue to Content

Yield: 24 servings or more

Newfoundland Jamaican Black Christmas Cake

Prep Time: 30 minutes

Cook Time: 1 minute 30 seconds

Additional Time: 7 days

Total Time: 7 days 31 minutes 30 seconds

Newfoundland Jamaican Black Christmas Cake. An easy and definitely different recipe that celebrates the long history of our provinces connection to the Caribbean.

Print

Ingredients

• 2 cups pre soaked dried and/or glacé fruit
• 1 whole seedless clementine
• 1/4 cup port wine
• 1/4 cup dark rum
• 1/2 cup butter
• 1 cup Dark Brown Sugar packed
• 6 Large Eggs
• 2 tbsp Vanilla Extract
• 2 tbsp unflavoured gravy browning (optionall)
• 1/4 cup Molasses
• 1 1/2 cup flour
• 4 tsp cinnamon
• 1 tsp nutmeg
• 1/4 tsp allspice
• 1/4 tsp cloves
• 2 tsp baking powder
• 1/2 tsp Salt

Additionally, you will need another

• 1/4 cup port
• 1/4 cup dark rum

Instructions

1. Preheat the oven to 300° degrees.
2. Lightly grease a 9-inch round springform pan or 3 inch deep cake pan and line the bottom with parchment paper.
3. Puree the soaked fruit along with the whole clementine and the 1/4 cup each of rum and port.
4. Sift together the flour, cinnamon, nutmeg, allspice, cloves, baking powder and salt. Set aside.
5. Cream together the butter and dark brown sugar until light and fluffy.
6. Add eggs one at a time, beating well after each addition.
7. Next add the  vanilla, browning, molasses, and mix well until blended.
8. Then fmix in the pureed fruit/clementine/rum/port mixture. Blend together well.
9. Finally fold in the dry ingredient mixture just until the flour is well incorporated. Don't overmixPour the cake batter into the prepared cake pan.
10. Bake for about 90 minutes. Ovens and individual baking pans vary, so this may take a little more or less time. I generally check it every 10 to 15 minutes until a toothpick inserted in the center comes out clean.
11. Let the cake cool completely in the pan. Using a skewer, poke holes all ober the cake, pushing straight to the bottom of the pan.
12. Slowly pour on the final mixture of  1/4 cup of rum and port.
13. A squeeze bottle is ideal to control the flow of liquid. I like to do this in about 3 additions, waiting 15 minutes between soaks. This allows for more even absorption into the cake.
14. Once soaked, store in an airtight container untiu ready to serve.
15. A few days later you can repeat the soaking procedure to add even more boozy flavour to the cake.

Nutrition Information

Yield

24

Serving Size

1
Amount Per Serving Calories 194Total Fat 6gSaturated Fat 3gUnsaturated Fat 3gCholesterol 58mgSodium 189mgCarbohydrates 29gFiber 1gSugar 15gProtein 3g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Did you like this recipe?

Do you love our "Real food recipes for real people'? Share the recipe on Facebook to let your friends know about us. They'll thank you for it.