Caribbean Christmas Cake (Known As Black Cake) |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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I worked with a woman from Guyana many years ago, and she brought a Black Cake to a Christmas party one year; it was fabulous. Ingredients:
1/2 lb butter, softened |
1 cup sugar |
2 tablespoons browning sauce (helps to darken the cake, especially if you don't use dark rum in the cake) (optional) |
1 teaspoon vanilla |
1 1/2 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon cinnamon |
1/2 teaspoon allspice |
1/2 teaspoon salt |
4 large eggs |
1 cup dark rum (brandy can be substituted, as can red wine) |
1/4 lb mixed peel |
1/4 lb cherries |
1/4 lb mixed nuts (unsalted) or 1/4 lb nuts, of your choice |
1/2 lb prune, chopped |
1 lb raisins |
1 lime, zest of, freshly grated |
1 lemon, zest of |
Directions:
1. Preheat oven to 325°F; spray a nine-inch cake pan with nonstick cooking spray and set aside.
2. In a mixing bowl, beat together the butter, sugar, vanilla and browning until soft and creamy.
3. In a separate bowl, sift together the dry ingredients.
4. In a third bowl, beat the eggs with the rum.
5. Add egg mixture to butter mixture and thoroughly combine, then stir in zest, fruit and nuts.
6. Fold in flour mixture; do not overbeat.
7. Put batter into prepared pan and bake in preheated oven for approximately 90 minutes, or until cake tests done; may need longer.
8. Remove cake from pan when cool.
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