This recipe requires some preparation at least a week ahead, but for those who have a sweet tooth and a taste for rum, this fragrant, fruity cake is well worth the wait.
Ingredients
For 1 lb (1/2 kg) of fruit mix, sufficient for one cake:
- 1/4 cup peeled almond
- 1/4 cup hazelnut (peeled)
- 1/2 cup nuts
- 1/4 cup orange (crystallized with sugar)
- 1/2 dried prunes – seedless
- Chop all ingredients above very small
- 1/3 cup of rum
- 2/3 cup of black beer
- 1/2 teaspoon of ground cloves
- 1/2 teaspoon of ground Cinnamon
- 1/4 teaspoon of nutmeg, grated
- 1/4 teaspoon of fresh ginger, grated
For the cake :
- 500 g 2 cups of the fruit mix prepared before
- 175 g of salted butter, 12 scoops
- butter to grease the cake pan
- 1/2 teaspoon of salt
- 1-2/3 cup of sugar
- 5 eggs
- 2 cups of flour
- 1 teaspoon of baking powder
- Everything at room temperature
Instructions:
For the fruit mix:
- One or two weeks before at least, prepare the fruits for the cake, mix together all the ingredients in a bowl. The measurements indicated are sufficient for one cake.
- Cover the bowl (airtight) and put it in the refrigerator until the day that you will prepare the cake.
For the cake :
- Take out from the refrigerator the bowl with the fruit, around three (03) hours before making the cake batter. Keep it covered until it becomes room temperature.
- Preheat oven at 374 F.
- In a round baking pan (25 cm diameter / 9.8 -in) and 8 cm deep (3 -in). Grease the baking pan and sprinkle with flour. Set aside.
- Place butter and salt in a large bowl of electric mixer and beat until light in color and creamy consistency. Continue mixing and add sugar and continue beating for 5 more minutes. Add eggs, one by one, and beat it for 5 minutes again.
- Sift together flour and baking powder. Set aside.
- Finally, add equal parts of the flour + baking powder mixture and the fruit mixture alternately. Use a wooden spoon to mix after every addition. The process should end with flour. Mix everything together very well.
- Pour the cake mix in the greased and floured baking pan.
- Bake the cake for 50 minutes or until you introduce a knife in the center of the cake and it comes out clean. To prevent browning the top too much, you may have to cover the cake at the end with wax paper.
- Remove the baking pan from the oven. Let it cool for a few minutes but while the cake still hot turn the cake on the cake plate or where you plan to display it. Decorate as you wish.
Recipe from: https://en.petitchef.com/recipes/dessert/venezuelan-black-cake-or-christmas-cake-torta-negra-fid-1212406
