BLACK FRUIT CAKE
A traditional element of Christmas for Belizeans both young and old is the availability of the classic Black fruit cake and the ever popular concoction, rumpopo (recipe available). For those that always wondered how to make this delicious Christmas cake, we’ve put together this step by step guide. We hope you make use of this recipe this Christmas! Spread the love…
This cake takes a couple of days to make!
WHAT YOU NEED:
1 pound butter
1 pint stout
1 quart Rum
2 pounds flour
1 teaspoon allspice
1 pound brown sugar for stewing fruit
1 pound each of: raisins, prunes, currants, citron, dates and cherries. Chop and mixed together.
2 pounds brown sugar
½ pint caramel coloring
1 teaspoon baking powder
1 teaspoon nutmeg
*Stew all the chopped fruit along with 1 pound brown sugar and rum, until the liquid becomes a thick syrup. *Allow to completely cool overnight.
*Mix together the stout and caramel coloring and set aside.
* Mix together the flour, baking powder and spices and set aside.
*In a large mixing bowl, cream butter with 2 pounds brown sugar.
*Add eggs one at a time and mix in.
*Add the flour mixture, alternating with the stout/coloring mixture
*Finally, fold the stewed fruit in.
*Line cake pans with brown paper. Fill pan to about ¾ full.
*Bake slow in a 275F oven for about 3 hours.
This cake can be made as early as September or October. Store in a tin can with a lid. About once a month, open the can and add some rum to preserve. Cake will last a year or more as long as rum is occasionally added to retain it moistness.