March 28, 2017

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I call this my classic Jamaican Christmas Cake recipe because, unlike black rum cake, all the fruit is visible. It’s also extremely moist much like a traditional English Christmas pudding. No self-respecting Jamaican household would be without Christmas cake at the ready during the holidays to serve unexpected guests. This recipe is perfect for those who like their fruit cake to have texture and unexpected goodies throughout. Soaked with rum and port, this moist and potent cake is best enjoyed simply sliced and served on a plate. 

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Fay

I’ve been cooking Jamaican food for my family for more than 50 years! Now I'm teaching my daughter Angela and you how to cook my treasured family recipes! I'm happy to be of service and love hearing from you so don't forget to leave a comment below.

Fay

31 Comments

  • Reply
    Marcia
    December 10, 2012

    Can I let sit for 1 week? I’m not able to make 4 days before Christmas because we r in Mexico – but wondering if I can make more than 1 week ahead.

    • Reply Cook Like A Jamaican
      December 10, 2012

      Hi Marcia,
      You can certainly make the cake ahead. See my storage tip at the end of the recipe. Blessings, Fay

  • Reply
    Paul
    December 10, 2012

    Hi,Fay I have noticed that in both of your classic.Christmas cakes recipes you didn’t put the amount of eggs. Please send the amount of eggs you have to use per recipe. Thanks.

    • Reply Cook Like A Jamaican
      December 10, 2012

      Hi Paul,
      Oops … you need 5 eggs. It will be added to the recipe now. Thanks, Angela

  • Reply
    Sharon
    December 10, 2012

    Unfortunately, eggs were omitted in the Jamaican Christmas cake recipe. However, the directions mentioned “beat in eggs one at a time”. Please advise how many eggs are used in this recipe.
    Thanks.

  • Reply
    Colette
    December 10, 2012

    What are Thompson raisins? Are they something special or different from the raisin sold in the US?

    • Reply Cook Like A Jamaican
      December 11, 2012

      Hi Colette,
      I like to use dark raisin in my fruit cake and Thompson raisins are the most common dark raisins you’ll find. If the packaging doesn’t specify they’re likely Thompson raisins. Blessings, Fay

  • Reply
    Colette
    December 10, 2012

    Me again..I answered my question.. Googled it.
    My Grandmother use to make fruit cake every Christmas. When she died,as far as I know, the recipe went with her. Thank you for giving me a piece of my childhood back. I plan on using your recipe.

  • Reply
    joy
    December 10, 2012

    Hi again fay, thanks for the Jamaican Christmas cake recipe!
    whan i was a kid my mother used to do all the Xmas cooking & baking while her little angels were asleep
    i do have her recipe! but its good that i can compare them & surly i will present a wicked Xmas cake!!!
    Thanks again. 🙂

    • Reply
      nattydred
      December 21, 2012

      Hi fay, should i let the fruit mixture cool slightly before adding to cake mixture or is it fine to add it hot?

      MERRY XMAS TO YOU AND YOUR FAMILY

      • Reply Cook Like A Jamaican
        December 21, 2012

        Let it cool… but it doesn’t have to be cold. Warm is fine.
        Happy holidays to you too!

  • Reply
    parady
    September 30, 2013

    Hi Fay, What is candied peel please? I live in london and i’m sure i’ll be able to buy it once i know what it is also known as. Thanks

    • Reply Fay & Angela
      Fay & Angela
      May 26, 2014

      Hi Parady,
      Candied peel is also called mixed peel or mixed fruit. Fay

  • Reply
    kerri
    November 3, 2013

    hi i always bake my christmas pudding with 12 eggs i normally make two cakes out of it should i use 5 instead??

    • Reply Cook Like A Jamaican
      Cook Like A Jamaican
      November 12, 2013

      Hi Kerri,
      Because I am not familiar with your recipe I can’t say how many eggs you should be using. Sorry m’dear

  • Reply
    angiejj11
    November 16, 2013

    Any gluten free recipes??

    • Reply Cook Like A Jamaican
      Cook Like A Jamaican
      November 17, 2013

      Angela has an interest in gluten-free recipe so stay tuned!

  • Reply
    Marcia
    December 15, 2013

    Hi Fay! Can I print this recipe off? Often on recipe sites there is a ‘printer-friendly’ version or pdf available to print off.
    Did get a chance to make it last year, but attempting this year. I can’t wait.

  • Reply
    Marcia
    December 19, 2013

    Thanks for the recent note on storing the cakes in tins – great idea. Unfortunately I made my as directed above in loaf tins, so my round ones won’t work this year. That’s for next year.

    I can’t wait to try my cakes. They are currently ‘resting’ on the counter.

    One final question, can the cakes be frozen?

  • Reply
    December 20, 2013

    Now I do wish I was at the house in Wisconsin so that I could make this for the holidays. At our place here in Mexico we do not have an oven, we actually do 95 percent of our cooking on an old hand made stove that outside of the main house. However I will keep the recipe in mind for when we return to the states in March.

  • Reply
    Dianna
    January 13, 2014

    Hi Fay,
    Your Classic Christmas Cake recipe is the closest that I have come across to my Mother’s. I was excited to try it this past Christmas, so glad I did. Thanks to your great instructions the cakes came out perfect. With every piece I had I was reminded of long ago Christmas’, the one’s spent in Jamaica being very special.
    Thank you for sharing your recipes.
    Dianna

  • Reply
    Zora
    March 2, 2014

    Fay, my mother always soaked her fruits for 6 months before she made her Christmas cakes. Would you recommend doing that or not?

  • Reply Cook Like A Jamaican
    Cook Like A Jamaican
    March 2, 2014

    Hi Zora,
    Thank you for getting in touch. Soaking your fruit months, or even a year, in advance is the traditional thing to do… so go ahead. My recipe shows that you can still make a rum cake without soaking the fruit if you don’t have time. Blessings, Fay

  • Reply
    Hope Clennon
    March 11, 2014

    I just made this last night after soaking the fruits for a month. It tastes great!! My friends really like it as well and I’m going to share it with my family when I go to visit. Thanks!!!

  • Reply
    Sandra Suarez-Hill
    November 9, 2014

    Hi Fay, can i make in round tins? And if so, what size please? Would the cooking times be the same? Thank you

    • Reply Fay & Angela
      Fay & Angela
      November 16, 2014

      Hi Sandra,
      Thank you for your question and patience. You can use one 9 or 10-inch round tin for this recipe and adjust the timing. I can’t say exactly how long it will take but suggest time and a half then check it every 5 or 10 minutes until it done as described in the recipe. Hope that helps! Fay

  • Reply
    Beverley
    December 12, 2014

    Miss Fay, Getting ready to do my baking this weekend and decided to try your recipe since everything I’ve tried from your site has turned out well (banana bread!!!, toto!!!). However, my fruits have been soaking since last Christmas; about how many cups of the soaked fruit should I use, would 5-6 cups be approximate to your recipe? Thanks so much,

  • Reply
    Liana
    December 14, 2014

    I can’t see the recipe? Am I missing something obvious?

    • Reply Fay & Angela
      Fay & Angela
      December 20, 2014

      Hi Liana,
      Sorry that we’ve left you confused. This recipe is one of our recipes that you can access as a gold member only. Why not try our Free 7-day trial to see what it’s all about: https://www.cooklikeajamaican.com/register

  • Reply
    Karon Brown
    January 5, 2015

    AMAZING!!!! This is the best fruit cake ever!!!! Everyone loved it! I had to make a total of 6 cakes as my friends wanted more. Love love love. Thank you Fay!

  • Reply
    Jenean Graham
    February 10, 2017

    Good day! I can’t seem to follow your rum cake receipe. Please have someone review it. (5) and (6) There are a few mistakes. Thanks
    FYI I am a gold member.

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