Bajan Black Cake

This recipe is a version of the traditional fruit cakes made for Christmas but from a Caribbean point of view. This fruit cake, or variations, is served all over the Caribbean during the Christmas/New Years period. Bajan is another term for someone from Barbados.

• Ready In: 3 hrs 35 mins
• Yields: 2 cakes

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.