Black Cake (a Kwanzaa Fruitcake)
Celebrate Kwanzaa with this moist, flavorful black cake recipe. The fruitcake is best served in small slices.
Yield: Makes 1 (10-inch) fruitcake
- 1 3/4 cups currants
- 1 1/2 cups raisins
- 1 1/2 cups pitted prunes
- 1 (8-ounce) package candied cherries
- 1/2 (7-ounce) package mixed dried fruit
- 2 cups dark rum
- 6 large eggs
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 pound butter
- 1/2 pound dark brown sugar
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 cup burnt sugar syrup
- 2 cups tawny port wine
- Whipped cream (optional)
- Combine first 6 ingredients in a large bowl; cover fruit mixture and chill 8 hours or up to 1 week.
- Process fruit mixture, in batches, in a food processor until smooth, stopping to scrape down sides; set aside.
- Whisk together eggs, cinnamon, and nutmeg until foamy.
- Beat butter and dark brown sugar at medium speed with an electric mixer until creamy. Add egg mixture, beating until blended. Add fruit puree; blend well.
- Combine flour and baking powder; stir into fruit mixture. Stir in burnt sugar syrup. Spoon batter evenly into 1 greased and floured 10-inch springform pan.
- Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 1 hour; remove from pan, and cool completely on wire rack.
- Pour 1 cup port wine evenly over top of cake, and let stand 10 minutes. Pour remaining 1 cup wine over cake. Wrap cake with cheesecloth; place in a covered container. Let stand 2 to 3 days. (Do not refrigerate.) Serve with whipped cream, if desired.
- Note: Burnt sugar syrup is available by mail order from Eve Sales Corporation. Contact them at 945 Close Avenue, Bronx, NY 10473; or call (718) 589-6800. The syrup costs $1.75 plus shipping.
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