Belize Black Fruit Cake The most popular cake eaten during the holidays.
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1 lb butter
1 pt stout
1 qt rum
2 lbs flour
1 tsp allspice
1 lb brown sugar for stewing fruit
1 lb each of: rasins, prunes, currants, citron, dates, cherries, mixed peel and pecans
2 lbs brown sugar
1/2 pt caramel coloring
8 eggs
1 tsp baking powder
1 tsp nutmeg
METHOD: Stew all fruit with 1 lb brown sugar and rum; cook until liquid becomes a thick syrup. Let fruits cool overnight.
In large mixing bowl, cream butter with 2 lbs brown sugar, and add eggs one at a time. Add flour, baking powder and spice alternately with stout and colouring. Finally, fold the stewed fruit into the mixture. Line cake pans with brown paper.Fill about 3/4 baking pan. Bake in very slow oven(270° F)
for about 3 hours.
Tip: To aviod fruits from sinking, drain fruits, mix with 1 beaten egg and dredge in flour before before adding to creamed mixture.
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