Are you ready to embark on a culinary journey to the heart of Belize? This isn't your average fruitcake; this is a Belizean Black Fruit Cake, a rich, intensely flavorful masterpiece perfect for holidays, special occasions, or simply indulging in a slice of paradise. This recipe delivers a moist, deeply spiced cake bursting with the sweet tang of dark fruits, making it a truly unforgettable experience. It's easier to make than you might think, perfect for those seeking delicious dishes and easy recipes for homemade cooking.
Ingredients:
- 1 ½ cups dark raisins
- 1 cup currants
- ½ cup mixed candied peel (orange, lemon, citron)
- ½ cup dried cherries
- ½ cup dried cranberries
- ½ cup dark rum or brandy (optional, but highly recommended for extra flavor!)
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups packed light brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ½ teaspoon salt
- ½ cup strong brewed black coffee or tea
Instructions:
Preparing the Fruit:
- In a large bowl, combine the raisins, currants, candied peel, cherries, and cranberries. Pour the rum (or brandy) over the fruit, stirring well to coat. Cover the bowl and let the fruit soak for at least 4 hours, or preferably overnight. This step is crucial for a moist and flavorful cake.
Making the Cake:
- Preheat your oven to 300°F (150°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy. This is best done with an electric mixer.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, allspice, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coffee (or tea), beginning and ending with the dry ingredients. Mix until just combined; don’t overmix.
- Gently fold in the soaked fruit mixture.
- Pour the batter into the prepared pan and spread evenly.
Baking and Serving:
- 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.
- Let the cake cool in the pan for at least 30 minutes before transferring it to a wire rack to cool completely.
Tips for Success:
- Soaking the fruit: Don't skip this step! Soaking the fruit in rum (or brandy) adds incredible flavor and moisture to the cake.
- Room temperature ingredients: Make sure your butter and eggs are at room temperature for optimal creaming.
- Don't overmix: Overmixing the batter can lead to a tough cake. Mix until just combined.
- Check for doneness: Use a wooden skewer or toothpick to check for doneness. If it comes out with a few moist crumbs attached, that's okay.
Variations:
- Citrus twist: Add the zest of one orange and one lemon to the batter for an extra burst of citrus flavor.
- Nutty delight: Incorporate ½ cup of chopped pecans or walnuts into the batter.
- Spice it up: Add a pinch of cayenne pepper for a subtle kick.
Nutritional Information (per serving, approximate):
This will vary based on the specific ingredients used. For a detailed nutritional breakdown, use a nutrition calculator online and input the exact ingredients and quantities used in your recipe. Generally, this cake is high in carbohydrates and sugar due to the fruit and brown sugar content.
This Belizean Black Fruit Cake is a true celebration of flavor and tradition. It's a delicious dish perfect for any occasion, showcasing the best recipes and offering a taste of Belizean culinary heritage. Enjoy!