Newfoundland Jamaican Black Christmas Cake: a local take on a Caribbean classic

# What this cake is

Recipes is a hybrid: it follows the Caribbean tradition of a boozy, heavily fruited black cake while acknowledging Newfoundland's historical rum trade. The post frames the recipe as an easy, different holiday cake with local touches — specifically using Newfoundland Screech Rum and Newmas port in the fruit soak and batter.

# Why the local twist matters

The author connects the cake to Newfoundland's long history of trade with the Caribbean, where rum and salt fish were commonly exchanged. That background explains the choice to use locally iconic spirits in the recipe rather than importing a strict Jamaican version. The result is meant to taste authentic to the black cake tradition but familiar to Newfoundland kitchens.

# Key ingredients and prep

• 2 cups pre-soaked dried and/or glacé fruit (the fruit can be soaked for up to a year)
• 1 whole seedless clementine
• 1/4 cup port + 1/4 cup port added later for soaking/top-up
• 1/4 cup dark rum + 1/4 cup dark rum added later
• 1/2 cup butter, 1 cup dark brown sugar, 6 large eggs, 2 tbsp vanilla
• 1/4 cup molasses, optional gravy browning, 1 1/2 cups flour and warming spices (cinnamon, nutmeg, allspice, cloves)

The fruit is pureed with the clementine and the initial measures of port and rum. Remaining boozy liquid is reserved to brush the baked cake if desired.

# Method highlights

1. 1Preheat to 300°F and prepare a 9-inch springform or deep cake pan with parchment.
2. 2Puree the soaked fruit plus whole clementine and 1/4 cup each rum and port.

1. 1Cream butter and dark brown sugar until light. Add eggs one at a time, then vanilla, molasses, and optional gravy browning.
2. 2Mix in the fruit puree, then fold in dry ingredients until just combined. Avoid overmixing.

# Texture and flavor notes

On first sight the cake looks dense, as many fruitcakes do, but the author reports the crumb is lighter than it appears and pleasantly textured when broken open. The boozy fruit base and molasses contribute depth and the classic dark color. The gravy browning is optional and used for color and a deeper tone.

# Serving and uses

• Puree fruit with a whole clementine for citrus brightness and smoother integration.
• Bake at lower heat and allow significant time (about 90 minutes), checking for doneness to avoid overbaking.
• Reserve extra rum and port to feed or brush the cake after baking if you want stronger boozy notes.

# Where to look next

If you want other rum- or fruitcake-style holiday recipes, the post recommends browsing Rock Recipes' Christmas category and related posts like Jamaican Rum Cake and Old English Fruitcake.