Black Cake

  • 6lbs mixed dried fruits (raisins,currants, prunes, can­died cherries).black-cake-
  • ½ lb mixed cit­rus peel
  • 1 cup sweet red wine
  • ½ cup rum
  • ½ cup falurnum
  • 1 bot­tle Gui­ness stout
  • 2 lbs brown sugar
  • 1½ tbsp mixed spice (cin­na­mon, clove, nut­meg etc)
  • 1 lb unsalted butter
  • 12 eggs
  • 1 tsp vanilla essence
  • 1¼ flour
  • 1 lb almonds grounded
  • 1 tsp. salt
  • Browning

Com­bine fruit with wine, rum, falur­num, Gui­ness and spices. Mix ingre­di­ents well and put in a jar, cover and allow mix­ture to steep for 3 weeks or more.

When ready to bake:

Heat oven to 250 degrees F. and line 3 cake pans with waxed paper. In a large bowl, cream but­ter and sugar until and fluffy, and in a seper­ate bowl, com­bine 2 table­spoons water to egg and essence. Whisk until light, then add to the but­ter mixture.

Com­bine the remain­ing dry prod­ucts (flour, salt and ground almonds) in another bowl. Grad­u­ally stir flour mix­ture and fruit alter­nately into but­ter mix­ture. Add brown­ing to bring to a dark brown colour, sim­i­lar to chocolate.

Gen­tly pour or spoon mix­ture into pre­pared cake pans and cover with foil. Fill the pan ¾ full. Bake for 2 ½ hours, reduce heat to 150 degrees F and bake for another 2 hours. Allow to cool before remov­ing from pans. Keep left­overs stored in an air­tight container.

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About Bar­ba­dos

Cur­rent Edi­tion of Caribbean Dreams Magazine

Photo orig­i­nally from caribbean​pot​.com

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