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Like white cake, most Belizeans don’t go without this devilishly delicious Christmas cornerstone.
- 2 lbs flour
- 1 pt (2 cups) stout
- 1 pt strong rum (diluted to give 1 qt.)
- 2 tsps cinnamon or 3 tsps allspice
- 1 cup flour for fruits
- 1-1/2 lbs brown sugar
- 1 pt blackening for cake (used to get desired color)
- 1 tsp baking powder (optional)
- 8-10 eggs
- 1 lb margarine
- 1/2-1 lb each of raisins, prunes, dates, pecans, cherries and mixed fruits
- 1 nutmeg (grated)
- 1 cup syrup or brown sugar for stewing fruits
Preparation Time: 40 - 60 mins |
Cook Time: 2 - 3 hrs
Directions
Use 1/4-1/2 lb brown sugar & rum to stew fruits the night before (Let fruits simmer for 5-10 minutes)
Grease cake tins with shortening and line with brown paper. (Set aside)
Cream margarine or butter with remainder of sugar.
Add eggs, one at a time.
Add flour alternately with black coloring (mix well with each addition).
Add about 3/4 of a stout (mix well).
Cover fruits with 1 cup flour and add to mixture. Fold in fruits.
Bake for 2-3 hours in oven at 250-300 F/145 C or until cake is dried when tested.
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