Bajan Black Cake

Name: Bajan Black Cake
Ingredients: 5 lbs mixed dried fruit (raisins, currants, prunes, cherries); 1/4 lb nuts, chopped (almonds, pecans, walnuts); 1/2 lb mixed citrus peel, chopped (lemon, lime, orange); 1/4 lb pineapple jam; 2 lbs brown sugar, divided; 2 tablespoons mixed spice (cinnamon, clove, nutmeg, allspice); 1 tablespoon vanilla essence; 1 tablespoon almond essence; 1 cup dark rum (Barbados); 10 eggs; 12 ounces flour; 1 teaspoon baking powder; 1 lb butter or 1 lb margarine; 1 teaspoon salt; 1 cup port wine; 1 cup dark rum (Barbados); 1 cup water; browning sauce (Kitchen Bouquet is preferred)

18 ingredients

6 steps

Ingredients

5 lbs mixed dried fruit (raisins, currants, prunes, cherries)
1/4 lb nuts, chopped (almonds, pecans, walnuts)
1/2 lb mixed citrus peel, chopped (lemon, lime, orange)
1/4 lb pineapple jam
2 lbs brown sugar, divided
2 tablespoons mixed spice (cinnamon, clove, nutmeg, allspice)
1 tablespoon vanilla essence
1 tablespoon almond essence
1 cup dark rum (Barbados)
10 eggs
12 ounces flour
1 teaspoon baking powder
1 lb butter or 1 lb margarine
1 teaspoon salt
1 cup port wine
1 cup dark rum (Barbados)
1 cup water
browning sauce (Kitchen Bouquet is preferred)

Directions

1

Mince the fruit and soak in 1 cup of rum with spices, essences, nuts, jam and 1/4 lb sugar. Mix ingredients well and put in a jar, cover and allow mixture to steep for 3 weeks or more.
2

When ready to bake, cook fruit over a low heat with 1 cup of water for 15 minutes. Cream the butter/margarine and remaining sugar well and add eggs beating in one at a time. Add this to the fruit mixture. Stir in enough browning to make the mixture dark brown in color. Add the flour and baking powder last.
3

Preheat oven to 300 degrees F. Place mixture into 2 baking pans that are greased and lined with 2 sheets of waxed paper. Fill the pans 3/4 full.
4

Bake for 2 1/2 to 3 hours. Test with skewer before removing from oven.
5

As soon as cakes are removed from oven, prick all over with skewer and pour slowly over them a mixture of rum and wine which the cakes will absorb.
6

Allow to remain in baking pans for 2 to 3 days to fully absorb liquor before serving.