Holidays & Special Occasions
Belizean Black Fruit Cake
Ingredients
- - 500g (3 cups) mixed dried fruit (raisins, currants, prunes, cherries), finely chopped
- - 250ml (1 cup) dark rum, plus extra for soaking the cake after baking
- - 125ml (1/2 cup) red wine or port
- - 250g (1 cup) butter, softened
- - 250g (1 1/4 cups) brown sugar
- - 4 large eggs
- - 300g (2 1/2 cups) all-purpose flour
- - 1 tsp baking powder
- - 1 tsp ground cinnamon
- - 1/2 tsp ground nutmeg
- - 1/2 tsp ground allspice
- - 1 tbsp browning sauce or dark molasses, for colour
Method
- At least 2 weeks before baking, combine the chopped dried fruit with the rum and red wine in a large jar.
- Seal and let soak, stirring occasionally, ideally for several weeks to develop full flavour.
- When ready to bake, preheat the oven to 150C (300F) and line the cake tin with parchment paper.
- Cream the butter and brown sugar together until light and fluffy, about 4-5 minutes.
- Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg and allspice.
- Fold the dry ingredients into the butter mixture in two additions, alternating with the soaked fruit mixture (including any remaining liquid) and the browning sauce, mixing just until combined.
- Pour the batter into the prepared tin and smooth the top. Bake for 1 3/4 to 2 hours, until a skewer inserted in the centre comes out clean, covering loosely with foil after 1 hour if the top browns too quickly.
- Cool in the tin for 20 minutes, then turn out onto a wire rack. While still warm, brush generously with a little extra rum, and repeat every few days if storing for an extended period before serving.
Introduction: No Belizean Christmas table is complete without black fruit cake: a deeply rich, dark cake made from fruit soaked in rum and wine for weeks or months in advance, a tradition inherited from British colonial fruitcake customs and given a distinctly Caribbean depth of flavour.
Cultural Background: No Belizean Christmas table is complete without black fruit cake: a deeply rich, dark cake made from fruit soaked in rum and wine for weeks or months in advance, a tradition inherited from British colonial fruitcake customs and given a distinctly Caribbean depth of flavour.
Tips: The longer the fruit soaks before baking, from a couple of weeks up to several months, the deeper and richer the finished cake will taste. Feeding the finished cake with spoonfuls of rum every few days while it rests further improves both flavour and keeping quality.
Variations: A lighter version reduces the rum-soaking time to 3-4 days for a milder, quicker take on the classic. Chopped candied citrus peel can be added to the fruit mixture for extra brightness.
Storage: Wrap tightly in parchment and foil and store at room temperature for up to a month, or refrigerate for up to 3 months, feeding with rum periodically.
Reheating: Not applicable; this cake is served at room temperature.
Nutrition: Approx. 380 kcal, 4g protein, 14g fat, 52g carbohydrate per slice
FAQs:
Q: Can I make this cake without alcohol? A: Substitute the rum and wine with strong brewed tea or fruit juice for soaking, and use a splash of vanilla extract in the batter to replace some of the depth of flavour. Q: How far in advance should I start soaking the fruit? A: At least 2 weeks is recommended, though many Belizean families begin soaking their fruit months in advance for the richest, most traditional flavour.
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