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Jamaican Black Cake With Icing


For the cake

  • 1 lb wine-soaked fruits
  • 1 cup dark rum
  • 1 cup port wine
  • 1 lb brown sugar
  • 1/2 cup molasses
  • 1 lb butter
  • 12 large eggs
  • 1 jar (14oz) mincemeat
  • 2 tsp vanilla extract
  • 2 cups flour
  • 4 tsp baking powder
  • 2 tsp cinnamon
  • 2 tbsp browning

For the icing

  • 10 oz almond paste
  • 4 cups icing sugar
  • 3 tbsp meringue powder
  • 6 tbsp water
  • 1 drop almond extract
  • 1/8 tsp vanilla extract


  • Preheat your oven to 300°. Grab your fruits and the rum and wine. Place in a food processor until you have a paste. You may need to separate it into smaller batches.
  • Grab the butter, sugar, molasses, and egg yolks together and cream with a mixer. In a separate bowl, you'll need to beat the egg whites until they're foamy. Slowly add the egg whites into the butter mix. Be sure it's mixed well and fully combined. Add fruits slowly to ensure it's mixed in properly. Once all fruit has been added, you can add the mincemeat. Mix well.
  • Now add the dry ingredients. It should be looking a dark brown color. If this is not the case, try adding more molasses or browning until it reaches the correct color.
  • Line pans butter and parchment paper. Add the batter to the cake pans. Don't overfill.
  • Bake in the preheated oven for one hour.
  • After an hour is up, you'll need to increase the oven temperature to 350. Then cook for a further 30 minutes. Insert a knife into the middle of the cake. The trick to knowing your cake is done is if the knife comes out clean. If the knife isn't clean, place it back in the oven and check every 5 minutes or so, until it does.
  • Take your cakes out of the oven and leave them to cool, preferably on cooling racks. Once cool, sprinkle the cakes lightly with wine or rum of your choice. After around 2 hours, do the same again with wine or rum. Now cover the cakes and leave for a minimum of 8 hours. Now your black cake is ready to ice.

Make the icing

  • Grab the almond paste and knead for a few seconds until you have made a ball. Cover a surface with powdered sugar to ensure your paste does not get stuck. Roll the paste on the covered surface until it's around a 1/8th of an inch thick
  • Get your ready-made cake and brush with rum - this is to help the icing stick to the cake
  • Add the almond paste to the top of your cake
  • In a bowl, add the icing sugar, meringue powder, water, vanilla extract, and almond extract and mix well. Your icing is ready when fluffy
  • Spread a layer of royal icing over the paste.
  • Ice your cake. Leave the icing to harden and your cake is ready to cut!