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.