I’ve never had black cake that was not tasty (at least that I can remember). As I write this post, I know mom is making some for the holidays as well. I usually put my order in for one for the road. I love this cake with some hot coffee anytime of the day. Here in the US you might be able to find the blackening for this recipe at an ethnic supermarket. My family is fortunate to have it shipped directly from Belize.
This cake is a part of the Belizean culture especially around the holidays. Most will make a number of these cakes to keep year round. Some holidays I’ve seen mom pull one out of her storage cabinet which was baked a holiday ago. The taste of course will be different from the freshly baked cakes. Families tend to share and exchange this delicious dessert. This cake will last an entire year if preserved properly. It is a custom to sprinkle some type of rum once baked. The rum preserves it for quite sometime. The taste of the cake will of course change overtime but it preserves well. In Belize the common rum is the Caribbean run which is made locally. I suppose any type of rum will perform the same.
Belizean Black Cake recipe;
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 the night before, using ¼ – ½ lb. of brown sugar. Let fruits simmer for 5 – 10 minutes before using. The next day, grease cake pans with shortening and line them with a wax paper, 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.
This recipe makes two 9″ cakes.