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

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Newfoundland Jamaican Black Christmas Cake

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Newfoundland Jamaican Black Christmas Cake

Yield: 24 servings or more

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.

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Ingredients

• 2 cups pre soaked dried and/or glacé fruit (See note)
• 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

Toggle ingredient group

• 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 overmix.
10. Pour the cake batter into the prepared cake pan.
11. 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.
12. Let the cake cool completely in the pan. Using a skewer, poke holes all over the cake, pushing straight to the bottom of the pan.
13. Slowly pour on the final mixture of  1/4 cup of rum and port.
14. 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.
15. Once soaked, store in an airtight container until ready to serve.
16. A few days later you can repeat the soaking procedure to add even more boozy flavour to the cake.

Notes

The instructions to prepare tehe fruit in advance can be found here

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.

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