Black cake, a rich, molasses-spiced cake filled with drunken dried fruits, is a part of Christmas festivities throughout the Caribbean. ... The cake likely evolved from holiday plum pudding recipes British colonizers brought to the West Indies in the 18th century.
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 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
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.