Jamaican Christmas Cake

A rich, festive Jamaican Christmas cake with dark fruit, warm spices, and a deep rum flavor. Perfect for holiday celebrations and make-ahead gifting.

This Jamaican Christmas Cake is a deeply flavored holiday bake packed with dried fruit, warm spices, and a rich rum-soaked finish. Traditionally made ahead so the flavors can mature, it is the kind of cake that tastes even better after a day or two. Perfect for festive gatherings, gifting, or serving with coffee or dessert wine.

Ingredients

• 2 cups mixed dried fruit
• 1 cup raisins
• 1 cup currants
• 1 cup prunes, chopped
• 1 cup dark rum, plus extra for brushing
• 1 cup unsalted butter, softened
• 1 cup dark brown sugar
• 4 large eggs
• 1 cup all-purpose flour
• 1 cup breadcrumbs
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1/2 cup molasses
• 1/2 cup red wine or additional rum
• 1/2 cup chopped candied peel or mixed citrus peel
• 1/2 cup chopped walnuts or pecans

Instructions

1. Combine the mixed dried fruit, raisins, currants, and chopped prunes in a bowl. Pour over 1 cup of dark rum, cover, and let soak overnight or for at least 8 hours.
2. Preheat the oven to 325 F. Grease and line a deep 9-inch round cake pan or a similar deep cake pan with parchment paper.
3. In a large bowl, cream the softened butter and dark brown sugar until light and fluffy.
4. Beat in the eggs one at a time, mixing well after each addition.
5. Stir in the vanilla extract, almond extract, molasses, and red wine or extra rum until combined.
6. In a separate bowl, whisk together the flour, breadcrumbs, baking powder, cinnamon, nutmeg, allspice, and salt.
7. Add the dry ingredients to the wet mixture and stir gently until just combined.
8. Fold in the soaked fruit along with any remaining soaking liquid, then add the candied peel and chopped nuts.
9. Transfer the batter to the prepared pan and smooth the top evenly.
10. Bake for about 2 hours, or until a skewer inserted into the center comes out mostly clean.
11. Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
12. Brush the cooled cake lightly with extra rum, wrap tightly, and let it rest for at least 24 hours before serving for the best flavor.