Portofino Resort- Now with a new BEACH BAR!!
Topic Options
#434679 - 04/03/12 08:46 AM Black Fruit Cake
Marty Offline

Aunt Grace's Black Fruit Cake is delectable and delicious. The burnt sugar makes it rich and moist. You can make this cake sans alcohol by using grape juice to wet the cake instead of wine or alcohol.

Belize Black Fruit Cake
The most popular cake eaten during the holidays.

1 lb butter
1 pt stout
1 qt rum
2 lbs flour
1 tsp allspice
1 lb brown sugar for stewing fruit
1 lb each of: rasins, prunes, currants, citron, dates, cherries, mixed peel and pecans
2 lbs brown sugar
1/2 pt caramel coloring
8 eggs
1 tsp baking powder
1 tsp nutmeg

METHOD: Stew all fruit with 1 lb brown sugar and rum; cook until liquid becomes a thick syrup. Let fruits cool overnight.

In large mixing bowl, cream butter with 2 lbs brown sugar, and add eggs one at a time. Add flour, baking powder and spice alternately with stout and colouring. Finally, fold the stewed fruit into the mixture. Line cake pans with brown paper.Fill about 3/4 baking pan. Bake in very slow oven(270° F) for about 3 hours.

Tip: To aviod fruits from sinking, drain fruits, mix with 1 beaten egg and dredge in flour before before adding to creamed mixture.

- Betsy Canton

Belizean Pride

Moist Belizean Black Fruit Cake

Belizean Black Fruit Cake made with burnt sugar is the best. My Aunt Grace's Black Fruit Cake is moist and delicious. I did this one with a twist this time... I added in brandy. This recipe is simple and simply exquisite.

#434690 - 04/03/12 09:29 AM Re: Black Fruit Cake [Re: Marty]
Bear Offline
Oh god...this is such good cake...we first had it at Clarissa Falls in the early 90's and we've been hooked ever since. I have alternately praised Cheyna and cursed her when i run out and start Jonesing for more. I am constantly bringing the burnt sugar syrup home for baker friends who marvel that, try as they might, they just cant get the syrup "right" when they try to make it here.

Thanks for nothing Marty as I am sans BFC and you just woke up the monkey wink

Note: Having now watched the video it seems as if this recipe will result in a less dense, or lighter version than most of the black cake I've had. If anyone has made this recipe I'd be interested in knowing if thats the case. Although the black cakes we had have been almost as dense as a Corsicana Fruit Cake they remain incredibly moist.

Edited by Bear (04/03/12 09:39 AM)
Edit Reason: Recipe Comment

#509860 - 12/11/15 02:23 PM Re: Black Fruit Cake [Re: Marty]
Marty Offline

With only thirteen days away from Christmas we are pretty sure that most Belizean kitchens have already started preparing and baking black fruit cake, which is the season’s tradition here in the jewel.

So, our Foodie Friday segment brings you the famous black fruit cake recipe which is a must have during Christmas time in all Belize homes. But first a little history:

This tradition which spreads throughout the Caribbean dates back to the middle of the 17th century when English settlers brought over a tradition of the ‘English pudding.’ Over time that was radically modified by African slaves and their descendants who evolved it into a rich rum cake, a potent mix of finely ground raisins, cherries and nuts which were soaked for months in over proof rum.


  • 2lb flour
  • 1lb butter
  • 3lb brown sugar(set 1lb of sugar aside for stewing fruit)
  • 1pt. stout
  • 1/2 pt. caramel colouring
  • 1 qt. rum
  • 1lb raisins
  • 1lb currants
  • 1lb citron
  • 1lb dates
  • 1lb cherries
  • 1lb mixed peel
  • 1lb pecans/walnuts
  • 8 eggs
  • 1tsp. baking powder
  • 1tsp allspice
  • 1tsp nutmeg


Soak fruits in rum and sugar for at least 7 days before making cake.

Put aside a little flour to use on fruits before adding to batter. This keeps fruits from settling at the bottom of the cake.

Cream butter and sugar until light and fluffy. Add eggs one at a time, beating constantly. Add flour, baking powder and spices into the butter, sugar and eggs mix with a spoon. Then add stout and colouring to the mixture. Beat for about 4 minutes at high speed. In a separate dish pour the rum off the fruits.(The rum should be kept to add to the finished cake after cooling) Flour fruits and add to the batter.

Heat oven to 300ºF. While the oven is heating just let batter “settle” a while. Line baking pan with aluminum foil or wax paper. Grease lightly with butter. Spoon batter evenly into the buttered pan about 3/4 full. Bake in slow oven for about 3 hours. Insert toothpick in center and it should come out clean when done.

When cake is completely cool sprinkle rum all over. Garnished with cherries and walnuts.

Flavouring improves with storing. You can sprinkle cake again with rum, brandy or wine before storing to enjoy later!

Although everyone loves their black cake, the texture preference can vary: some like it soaking wet, others like it more fruity, more plain or nutty. Feel free to make changes to the recipe as you like.

Original recipe courtesy: Belize Poultry Association

Chaa Creek blog



1 lb. butter
1 pt. stout
1 qt. rum
2 lbs. flour
1 tsp. allspice
3 lbs. brown sugar
1 lb. of each fruit
½ pt. caramel coloring
8 eggs
1 tsp. baking powder
1 tsp. nutmeg

Stew all the fruit with 1 lb. brown sugar and rum. Cook the mixture until the liquid becomes thick syrup. Let the fruits cool overnight. In a large mixing bowl, cream the butter along with 2 lbs. brown sugar and add in eggs one at time. Then add flour, baking powder, all spice, stout and caramel coloring one at a time to the mixture. Lastly, fold the stewed fruit to the mixture. To avoid having the stewed fruit sink to the bottom of the mixture, drain them, mix with 1 beaten egg and dredge in flour before adding it to the batter.

Now, line your cake pans with parchment paper and fill about ¾ ways with the batter. Bake at 270˚F for about 3 hours.


Click for excellent scuba lessons with Elbert Greer!

Things to do

Daily News
Daily Weather

Classified Ads
San Pedro Sun
Ambergris Today
SP Town Council
Channel 7
Channel 5
Love FM
The Reporter
Caye Caulker

TV Newscasts
Radio Stations

Click for our
Search thousands of Belizean-only websites

Event Guides
Event Calendar
Specials & Events
Things to Do
iTravel Belize
Paradise Theater

San Pedro Scoop!
Tia Chocolate
My Beautiful Belize
I-Travel Belize
Belize Adventure
Belize Hub
Romantic Travel
Bound for Belize
Conch Creative
As The Coconuts Drop
More Blogs...
Search thousands of Belizean-only websites
Chaa Creek is an award-winning luxury Belize Resort, rated as one of the worlds best Eco Lodges. We are a pioneer in adventure travel to Belize since 1981!
White Sands Dive Shop - 5 Star PADI Dive Facility - Daily diving, SCUBA instruction and Snorkeling
Caribbean Inspired All Natural Condiments & Spice Blends, Over 100 are Gluten Free!
We manage a variety of homes, apartments, condos and commercial properties here on Ambergris Caye. Our minimum lease on ALL properties is six months.
Conch Shell Inn: All rooms are right on the beach in the heart of San Pedro, so within walking distance to anything and everything!!
Lil’ Alphonse has snorkel equipment to fit anyone as well as Marine Park Tickets and flotation devices to assist those not as experienced.
Coastal Xpress offers a daily scheduled ferry run to most resorts, restaurants and private piers on the island of Anbergris Caye. We also offer  private and charter water taxi service.
Mini Chat

Cayo Espanto
Click for Cayo Espanto, and have your own private island
More Links
Click for exciting and adventurous tours of Belize with Katie Valk!
2 3 4 5 6 7 8
9 10 11 12 13 14 15
16 17 18 19 20 21 22
23 24 25 26 27 28 29
30 31
Who's Online
0 registered (), 44 Guests and 4 Spiders online.
Key: Admin, Global Mod, Mod
Forum Stats
18,635 Registered Members
44 Forums
63,718 Topics
461,262 Posts

Most users ever online: 1,262 @ 06/10/07 02:16 PM

AmbergrisCaye.com CayeCaulker.org HELP! Visitor Center Goods & Services San Pedro Town
BelizeSearch.com Message Board Lodging Diving Fishing Things to Do History
BelizeNews.com Maps Phonebook Belize Business Directory
BelizeCards.com SanPedroDaily.com Picture of the Day

The opinions and views expressed on this board are the subjective opinions of Ambergris Caye Message Board members
and not of the Ambergris Caye Message Board its affiliates, or its employees.