Are you ready to embark on a culinary journey to the heart of Belize? This isn't your average cake; this is a Belizean Black Cake – a rich, dark, and intensely flavorful fruitcake steeped in tradition. Perfect for holidays, special occasions, or simply a decadent weekend treat, this recipe is surprisingly easy to make, despite its sophisticated taste. Get ready to impress your family and friends with this delicious homemade cooking masterpiece! This recipe offers quick dinner ideas for those wanting a special dessert, but it's also perfect for meal prepping ahead of time.
Ingredients:
- 1 lb mixed dried fruits (raisins, currants, prunes, cherries – chopped)
- 1 cup dark rum or brandy
- 1 cup strong brewed coffee, cooled
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cloves
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- Pinch of salt
- 1 cup packed light brown sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
Instructions:
Step 1: Preparing the Fruits:
In a large bowl, combine the chopped dried fruits with the rum and coffee. Stir well to ensure all the fruits are coated. Cover the bowl and let it sit overnight, or for at least 6 hours, to allow the fruits to plump up and absorb the liquid. This step significantly enhances the flavor of the cake.
Step 2: Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, cloves, cinnamon, nutmeg, allspice, and salt.
Step 3: Wet Ingredients:
In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Step 4: Combining Wet and Dry:
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Step 5: Adding the Fruits:
Gently fold in the soaked fruits and their soaking liquid into the batter.
Step 6: Baking:
Preheat your oven to 300°F (150°C). Grease and flour a 9x13 inch baking pan. Pour the batter into the prepared pan and spread evenly.
Step 7: Baking Time:
Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it after an hour, as ovens can vary.
Step 8: Cooling and Serving:
Let the cake cool in the pan for at least 30 minutes before transferring it to a wire rack to cool completely. Once cooled, dust it with powdered sugar for an elegant touch.
Tips for the Best Belizean Black Cake:
- Soaking Time: The longer the fruits soak, the better the flavor will be. If you’re short on time, at least 4 hours is recommended.
- Don't Overmix: Overmixing the batter can result in a tough cake. Mix until just combined.
- Oven Temperature: Ovens vary, so it's best to check for doneness around the 1-hour mark.
- Storage: Store leftover cake in an airtight container at room temperature for up to a week.
Variations:
- Spice it up: Add a pinch of cayenne pepper for a subtle kick.
- Citrus Zest: Incorporate the zest of an orange or lemon for a brighter flavor profile.
- Nuts: Add ½ cup of chopped pecans or walnuts for added texture.
- Glaze: Enhance the cake with a rum-flavored glaze after it cools.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Fat: 15-20g Sugar: 30-40g Protein: 4-5g
This Belizean Black Cake recipe is a testament to the rich culinary heritage of Belize. It's a delightful blend of sweet and spicy flavors, a true celebration of simple ingredients transformed into something truly special. Enjoy this easy recipe and the delicious journey it offers. It's a surefire way to add a unique and memorable element to any occasion.