I just returned from Belize where we sampled a traditional Christmas cake. Does anyone have a recipe or know where I can find one? Thanks & Happy New Year.

What was the cake like? Give us details!!

The cake was a dense cake made with molasses and dates and other fruit. It looked like chocolate cake in color but didn't taste of chocolate.

Sounds good - I'm a freak as I actually like fruitcake !!!

It is black fruit cake and, you are right, it does not have chocolate in it...the color comes from a product of Belize called carmel coloring (I think it is brown sugar cooked until carmelized).
I have the recipe somewhere around here but I don't bake and usually just get someone to make me one in Belize.
The best ingredient is when the cake is done (Robert - you'll like this!) they smother it in Belizean rum or brandy and the cake will last for a long time after the holidays are over.

Normally, when you smother something in Rum, it doesn't last very long at all

Gail - Nice meeting you at the pub crawl and now giving me ideas for a decadent cake. Now if I can find someone to make one. Guess I'll have to go back to Belize darn it! That would make an awesome birthday cake!

Here's the actual recipe from the site MA Gaffney posted. Thanks for the recipe!

Belizean Black Cake
2 lbs. flour
1 ½ lbs. brown sugar
1 lb. butter
1 pint, stout

1 pint blackening (brown sugar that has been melted down in a tiny bit of water until it literally turns black)
½ lb. each of raisins, prunes, dates, pecans, cherries and other fruits

1 pint strong rum (diluted to give 1 quart and used to steep fruits)
1 tsp. baking powder
1 nutmeg grated
2 tsp. cinnamon or 3 tsp. allspice
8 - 10 eggs
1 cup syrup or brown sugar for stewing fruits
1 cup flour for fruits

Stew fruits from the night before, using ¼ - ½ lb. of brown sugar for stewing fruits. Let fruits simmer for 5 - 10 minutes. The next day, grease cake tins with shortening and line them with a brown paper bag. Set aside. Cream the butter or margarine with remaining sugar. Add eggs, one at a time. Mix well. Add flour alternately with black coloring. Mix well with each addition. Add stout and mix well. Cover fruits with 1 cup of flour. Add to mixture and fold in fruits. Bake for 2 - 3 hours in a 300 degree oven or until cake is dried.

Yields two 9" cakes.

Hola RobertE, I too am crazy about fruitcake! I have lusted after a good Texas fruitcake every Christmas for years! This Belizean Cake sounds scrumptuous!! I am gonna have to try to make it... So when is your Birthday?? (now don't lie and say tomorrow ) I may have to give it more than one try...