No Caribbean wedding is complete without a black cake coated with white icing. My mother's wedding was where I had the most delicious tasting black cake I had ever eaten (until I started making my own that is). I remember how everyone was fighting to get just a sliver of cake to take home.
Rum cake is one of the only desserts I know that people will steal if no one is looking. There are stories of cakes being hidden away at parties so that you have to know someone who knows someone just to get a slice. Any one who has had a great slice of Jamaican black cake will always remember the taste the texture and the aroma. They will always crave that next encounter with rum cake. There is just something so unique about the texture of an authentic black cake. It should be soft and moist (not gummy or dry). It should be so smooth it melts away on your tongue. You should definitely be able to taste the aromatic sweet spices like, nutmeg, cinnamon, and allspice and importantly the rum & wine. To be fair some folks prefer a chunkier textured cake, in my opinion that is considered a fruit cake. There is nothing wrong if that is your preference but a Wedding black cake is better off smooth and moist and deep black color. The color of cake should have a wow factor against the white icing.