Belizean Black Cake Recipe
I recently discovered the deliciousness of Belizean Black Cake recipe and it has quickly become one of my favorite desserts.
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Servings: 8 Servings
Calories: 450 kcal
Equipment
- List of Pots, Pans, and Cooking Equipment:
- large bowl
- 9-inch (23 cm) round cake pan
- Parchment paper
- Mixing bowls (large and medium)
- whisk
- Electric mixer or hand whisk
- Spatula
- Wire rack
- Toothpick or cake tester
Ingredients
- 1 lb 454 g mixed dried fruit (such as raisins, currants, prunes, and mixed peel)
- 1 cup 240 ml dark rum
- 1 cup 240 ml red wine
- 1 cup 240 ml stout beer
- 1 cup 227 g unsalted butter, softened
- 1 cup 200 g brown sugar
- 4 large eggs
- 2 cups 250 g all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon vanilla extract
- 1/4 cup 60 ml browning sauce (optional)
Instructions
- In a large bowl, combine the mixed dried fruit, dark rum, red wine, and stout beer. Cover the bowl and let the fruit soak overnight or for at least 24 hours.
- Preheat your oven to 325°F (165°C). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
- In a separate large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
- In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and allspice.
- Gradually add the dry ingredient mixture to the butter mixture, alternating with small amounts of the soaked fruit mixture. Begin and end with the dry ingredients.
- Stir in the vanilla extract and browning sauce (if using), ensuring everything is well combined.
- Pour the batter into the prepared cake pan, spreading it evenly.
- Bake in the preheated oven for about 2 to 2.5 hours, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Notes
Tips and Tricks
Ensure that the dried fruit is finely chopped to distribute the flavors evenly. When creaming the butter (or vegan butter) and sugar, make sure it is softened but not melted for the best texture. Sift the dry ingredients together before incorporating them into the batter to avoid lumps. When adding the soaked fruit mixture to the batter, drain any excess liquid to prevent the cake from becoming too moist. Use a toothpick or cake tester to check for doneness. If it comes out clean or with a few crumbs, the cake is ready. Allow the cake to cool completely before slicing and serving to ensure it holds its shape.Nutrition
Calories: 450kcal | Carbohydrates: 60g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 100mg | Sodium: 150mg | Potassium: 300mg | Fiber: 2g | Sugar: 40g
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