Taste of Belize - Christmas Edition
Black Fruit Cake
- 2lbs. Flour 1 tsp. Baking powder (Optional)
- 11/2 lbs. Brown sugar 1 Nutmeg
- 1 lb. Margarine 2 tsp. Cinnamon or 3 tsp. all spice
- 1 pt. stout 8-10 eggs
- 1pt blackening for cake (use to get desired color)
- ½ - 1 lbs. each of raisins, prunes, dates, pecans, cherries, all mixed fruits
- 1 pt strong rum (diluted to give 1 qt) used to steep fruits.
- 1 cup syrup or brown sugar for stewing fruits
- 1 cup flour for fruits

Method

1. Wash hands.

2. Collect all ingredients and equipment.

3. Stew fruits from the night before.

4. Use ¼ - ½ lb. brown sugar for stewing fruits (let fruits simmer fro 5-10 min.).

5. Next day, prepare cake tins, Grease with shortening and line with brown paper bag (set aside).

6. Cream Margarine or butter with sugar.

7. Add eggs, one at time. Mix well.

8. Add flour alternately with black coloring. Mix well each addition.

9. Add stout. (About ¾ of a pint). Mix well.

10. Cover frits with 1 cup flour. Add to mixture. Fold in fruits.

11. Bake for 2-3 hours in oven at 250-300 degrees F/ 145 degree C until cake dried when tested. (Set pan in water).

Nutritional Information/ Food Preparation Tips

1. Fruits can be steeped in rum or wine for several weeks before it is used.

2. Black color can be added after creaming margarine and sugar (i.e. after step 5). Then continue recipe