Fruit Cake
This Fruit Cake is a classic rum cake from Belize. It's a cake with preserved fruits cooked in that's kept for a few days after being drenched in dark local or Caribbean rum. Connoisseurs of Belize fruit cake like a cake that has been made to perfection, is moist on the inside and has a brown crust with no obvious cracks on the surface, and has been matured for at least one week.
This method blends the various components into a delicious fruit cake that may be paired with a glass of locally produced wine or a soft drink, ideally lemonade.
The combination of a sweet cake and Caribbean rum is likely to be a fantastic way to cap off a fantastic meal — tipsy or not. The classic Black Fruit Cake is laced with caramel coloring, whereas the White Fruit Cake is lighter and does not include caramel. Belize Fruit Cake is a must-have for each Belizean Christmas.
Ingredients
- 2 pounds flour, 12 pounds brown sugar, 1 pound butter, 1 pint blackening, 1 nutmeg grated, 1 teaspoon baking powder, 2 teaspoons cinnamon or 3 teaspoons allspice, 8 to 10 eggs, 1 cup syrup or brown sugar for simmered fruits, 1 cup flour for fruits
Instructions
- Using ¼ - ½ lb. of brown sugar to stew the fruit the night before.
- Fruits simmer
- Line cake pans with a brown paper bag after greasing them with shortening.
- Combine the remaining sugar and the butter or margarine in a mixing bowl.
- One by one, crack the eggs into the mixture.
- Alternate adding flour and black food coloring.
- Fold in the fruits after adding them to the mixture.
- In a 300°F oven, bake for 2–3 hours, or until cake is dry.
