Black Fruit Cake Small Batch Recipe

This Black Fruit Cake Small Batch Recipe for a 9-inch wide Candied Fruit Cake is a celebration, featuring a medley of stewed fruits soaked in brandy and spices that evoke Belize’s warm, tropical climate. Indulge in the sweet tradition of Belize with this Candied Black Fruit Cake recipe. Perfect for celebrations or a cozy night in, this cake is a blend of rich flavors and festive spirit. Packed with stewed fruits and a hint of stout, it’s a treat that brings warmth to any occasion.

We also have a large batch recipe for the Belizean Black Fruit Cake and a version for the White Fruit Cake. This recipe was specially made for those who want to make a single cake. Truthfully, we never make anything but the large batch since we want to make fruit cakes enough to share with friends and family.

Black Fruit Cake Small Batch Recipe Ingredients:

• 1 ½ cups fruitcake mix/candied fruits, diced
• ½ cup prunes, diced
• ¼ cup raisins
• ½ cup brown sugar
• ½ cup brandy
• 1 stick margarine (8 tablespoons)
• 1 cup brown sugar
• 2 eggs
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon orange zest
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon allspice
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
• ¼ cup stout beer
• 4 tablespoons caramel browning (can add more up to 8 tablespoons)

Alternative Ingredients:

• For a non-alcoholic version, substitute brandy with apple juice or a non-alcoholic liquid of choice.
• Vegan substitutes: Use plant-based margarine and egg replacements.
• Gluten-free option: Replace all-purpose flour with your preferred gluten-free flour blend.

Black Fruit Cake Small Batch Recipe Instructions:

1. Preheat your oven to 300°F (150°C). Grease and flour a 9-inch cake pan and line it with wax paper.
2. In a saucepan, stew the fruitcake mix, prunes, raisins, and ½ cup brown sugar in brandy over medium-low heat for 15 minutes. Allow to cool.
3. Toss the stewed fruits with ½ cup flour to coat them evenly. This prevents them from sinking to the bottom of the cake.
4. Cream the margarine and 1 cup brown sugar until light and fluffy.
5. Beat the eggs one at a time, ensuring each is well incorporated before adding the next.
6. Mix the remaining dry ingredients: flour, baking powder, orange zest, cinnamon, nutmeg, allspice, and salt.
7. Gradually add the dry ingredients to the creamed mixture, alternating with the stout beer. Mix until just combined.
8. Stir in the vanilla extract and caramel browning to achieve the desired color.
9. Gently fold the floured fruits into the batter. Over-stirring will cause the fruit to settle instead of being evenly distributed in the batter.
10. Pour the batter into the prepared cake pan and bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
11. Allow the cake to rest in the pan for at least 5 minutes before transferring it to a wire rack to cool completely.

Serving Suggestions:
Serve this delightful cake as a centerpiece for special occasions or slice it up for a comforting treat alongside a cup of Belizean tea or coffee. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.

Nutritional Information (per serving, approximately):

• Calories: 350
• Protein: 4g
• Fat: 14g
• Carbohydrates: 53g
• Fiber: 1g
• Sugar: 35g
• Sodium: 150mg

Tips and Tricks:

• For a moist cake, ensure not to overbake. Keep an eye on it after the 60-minute mark.
• If the cake is browning too quickly, cover it with aluminum foil during the last 15 minutes of baking.
• Experiment with different fruit combinations or add nuts for added texture.
• Adjust the amount of caramel browning to lighten or darken the color to your preference.

Did you give this recipe a try? We’d love to hear how it turned out for you! Share your photos and thoughts in the comments section below. We also have other amazing Belizean baking recipes and several other cakes including Belizean Rum Cake and Belizean 7UP Cake recipes.