Black Cake

Celebrate the holidays with a true taste of Belize by creating this exquisite Black Cake inspired by Chef Sean Kuylen. Infused with rich flavors and a touch of cultural flair, this traditional dessert is perfect for any festive gathering.

Ingredients

🍒 1 cup mixed dried fruits such as cherries, raisins, and currants
💧 3/4 cup Lemon Hart 151 Rum
🍮 1/2 cup caramelized sugar
🌾 2 cups all-purpose flour
🧂 1 teaspoon ground cinnamon
🥄 1 teaspoon nutmeg
🥛 1/4 cup milk
🧈 1 cup Kerrygold unsalted butter
🍬 1 cup Muscovado brown sugar
🥚 4 large eggs
🍦 1 teaspoon Madagascar Bourbon vanilla extract
🍸 1/4 cup brandy
🍫 1/4 cup Brer Rabbit dark molasses
🥄 1 teaspoon baking powder
🍋 Zest of 1 lemon
🍊 Zest of 1 orange

Instructions

1- Preparation of the Pan:

• Preheat your oven to 275°F (135°C).
• Grease a 9-inch round cake pan and line it with parchment paper for easy release.

2- Soak the Fruits:

• Combine mixed dried fruits and 1/2 cup of the rum in a bowl.
• Let it soak overnight, or for at least 6 hours to ensure maximum flavor absorption.

3- Caramelized Sugar:

• Heat sugar in a pan until it turns a deep amber color.
• Slowly add water to create a syrup and let it cool.

4- Creaming Process:

• In a KitchenAid Stand Mixer, cream the butter and brown sugar until light and fluffy.

5- Egg and Flavor Addition:

• Add eggs one at a time, mixing well between each addition.
• Pour in vanilla extract, molasses, lemon zest, and orange zest.

6- Dry Ingredients Preparation:

• In a separate bowl, sieve together flour, baking powder, cinnamon, and nutmeg.

7- Combine Mixtures:

• Gradually incorporate the dry ingredients into the wet mixture, alternating with milk.
• Stir in the soaked fruits, including any liquid, and the caramelized sugar.

8- Batter Preparation:

• Pour batter into the prepared pan and smooth the top with a spatula.

9- Baking:

• Bake for 2 to 2.5 hours, or until a skewer inserted into the center of the cake comes out clean.

10- Cooling and Moisture Addition:

• Let the cake cool in the pan for 10 minutes before turning it onto a wire rack.
• While cooling, brush the top with the remaining rum and brandy to add moisture and aroma.

11- Maturation:

• For best results, wrap the cake in plastic wrap.
• Let it sit for a few days before serving to allow flavors to mature.

Prep Time: 25 minutes
Cook Time: 2.5 hours
Total Time: About 3 hours including prep
Servings: 12
Calories per serving: Approx 420
Proteins: 5g
Fats: 18g
Carbohydrates: 60g
Equipment:

• 🥣 Mixing bowls
• 🍽️ 9-inch round cake pan
• 🔥 Stove and pan for caramelized sugar
• 🍥 KitchenAid Stand Mixer
• 🧊 Wire cooling rack

Cooking Tips

• For a deeper, more complex flavor, let the cake mature for a few days before serving.
• Feel free to experiment with the quantities of fruits and the types of dried fruits used for a personal touch.

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#belizecooking

Belizean Black Cake

Posted by Waivio guest: @waivio_hivecooking