Ingredients
- To follow:
Directions
Grind combine & marinate for 1 month: lb black currants, 1 lb prunes, 1 lb dark raisins, 1/2 lb sultan raisins, 1/2 candied cherries, 1/2 lb orange rind, 1 cup dry white wine, 1 cup red wine, 2 cups dark Jamaican rum, 1 cup brandy. Preheat oven to 300F. Cream together: 2 cups butter, 2 cups brown sugar. Add: 1 tsp vanilla, 8 eggs (beaten). Sift together: 1 tsp salt, 6 cups flour, 3 tsp baking powder, 1 tsp nutmeg, 1 tsp cinnamon. Add gradually to butter mixture. Add marinate (fruite & liquors). Add colorant: 1 bottle of Cross & Blackwell liquid food colorant. Prepare 4 loaf pans: grease, then line pans with wax paper. Grease the paper. Fill pans with mixture 3/4 full. Place a pan of hot water on the bottom of oven. Bake for 3 hours. Remove pan of water after 2 1/2 hours. Remove cakes from pans when cool. Brush cakes: brandy or rum. Wrap well in wax paper. Let sit for at least 2 weeks: The longer the cake sits, the more the flavors will blend.
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Submitted 6/13/05.
Source: n/a
Submitted By: D Houseman
Caribbean Black Cake