A recipe for Jamaican black cake begins with 1 cup each of pitted dates and dried figs and 1 1/4 cups each of port wine and white rum. It also includes 1/2 cup each of sliced almonds, brandied cherries, currants, dried prunes, candied orange peel, and golden and dark raisins.
In addition to the spirits and fruit, a Jamaican black cake recipe also includes the juice of one orange, three sticks of butter, five eggs, 1 teaspoon of molasses and 2 cups each of sifted flour and brown sugar. The remaining ingredients are 1/2 teaspoon each of ground allspice, cinnamon, cloves and nutmeg and 1 teaspoon each of browning and molasses. Place 1 cup of each of the spirits and all of the dried fruit, including the orange peel, into a food processor and process until the fruit has broken down. Add the orange juice, and chill the mixture for 2 to 3 days.
Preheat the oven to 350 degrees Fahrenheit, and line two greased cake pans with wax paper. Beat all remaining cake ingredients together in a stand mixer, slowly adding the fruit mixture until all ingredients are combined. Pour equal amounts of the batter into the prepared pans. Bake in a water bath for 90 minutes. Sprinkle the finished cake with the remaining port wine and rum.