Belizean Black Fruit Cake

A Dark Fruity Cake Recipe You Can’t Resist

Oh, the joys of a scrumptious fruit cake! If you’ve ever dreamt of a dessert that combines the mouth-watering flavors of exotic fruits with the comforting warmth of a homemade cake, then look no further. Belizean Black Fruit Cake is here to whisk you away on a tropical adventure, all from the comfort of your own kitchen. In this article, we’ll dive into the delightful world of this Belizean dessert, exploring its history, key ingredients, and even a step-by-step recipe to help you craft this dark cake.

A Brief History of the Belizean Black Fruit Cake

From Humble Beginnings

Belizean-style Fruit Cake, much like its Caribbean neighbors, has a history steeped in colonial influences, local traditions, and the use of native ingredients. This delectable dessert emerged as a fusion of British fruit cake recipes and the vibrant tropical flavors of Belize.

A Festive Treat

Traditionally, Belizean-style Fruit Cake is a popular choice for special occasions, particularly during the Christmas season. The cake’s rich, fruity taste and moist texture have made it a staple at holiday gatherings and family celebrations across the country.

Key Ingredients for a Belizean Black Fruit Cake

To truly capture the essence of a Belizean-style Fruit Cake, you’ll need to source some distinctive ingredients that give this dessert its unique flavor. Here’s a list of the essentials:

• Dried and candied fruits: A mix of raisins, currants, cherries, and tropical fruits such as pineapple, papaya, and mango
• Rum: A quintessential Caribbean ingredient, used for soaking the fruits and adding a delightful kick to the cake
• Brown sugar: For a rich, caramelized flavor
• Spices: Cinnamon, nutmeg, and allspice, to provide warmth and depth
• Molasses: To give the cake a beautiful dark color and moist texture
• Carmel Coloring (only found in Belize)
• 1 Belizean Belikin Stout
• Flour, eggs, and butter: The traditional building blocks of any cake

Belizean Black Fruit Cake Recipe:

Ready to whip up a tantalizing Belizean-style Fruit Cake? Here’s a step-by-step guide that’ll have your taste buds dancing with delight.

Preparation Time: 20 minutes

Cooking Time: 1 hour

Servings: 10-12

Belizean Black Fruit Cake Recipe Ingredients:

1. 2 lbs. flour (For our gluten-free friends, consider using almond flour or gluten-free all-purpose flour)
2. 1 ½ lbs. brown sugar (Vegans can opt for coconut sugar)
3. 1 lb. butter (Dairy-free? Use coconut oil or vegan butter)
4. 1 pint stout (For a non-alcoholic version, use non-alcoholic stout)
5. 2 cups blackening (melted brown sugar with a touch of water until it turns black)
6. ½ lb. each of raisins, prunes, dates, pecans, cherries, and other fruits of your choice
7. 2 cups strong rum (diluted to 1 quart for steeping fruits)
8. 2 tsp baking powder
9. 1 freshly grated nutmeg
10. Spices: 2 tsp. cinnamon, 1 tsp. allspice, 1 tsp. cloves
11. 1 tsp salt
12. 10 eggs (For a vegan version, use flax eggs)
13. 1 cup syrup or brown sugar for stewing fruits
14. 1 cup flour for coating fruits

Belizean Black Fruit Cake Recipe Instructions:

1. Preparation of Fruits: Stew fruits the night before. Use ¼ – ½ lb. of brown sugar and a quart of diluted rum. Let the fruits simmer for 5-10 minutes, infusing them with the rich flavors of Belizean rum.
2. The next day, prepare your cake tins. Grease them with shortening and line them with brown paper bags. This is a traditional Belizean method, ensuring your cake doesn’t stick!
3. In a large mixing bowl, cream the butter with the remaining sugar. This is where the magic begins!
4. Gradually add eggs, one at a time, mixing well after each addition.
5. Gently fold in the flour, spices, and baking powder, alternating with the stout beer. Remember, fold, don’t beat!
6. If you’re not using black coloring, dark molasses is a great alternative. Mix it in well.
7. Coat the fruits with an egg and 1 cup of flour. This ensures they are distributed evenly in your cake.
8. Gently fold the fruits into the cake mixture.
9. Pour the mixture into your prepared tins and bake in a preheated oven at 350°F (175°C) for 1 hour. Test for doneness with a toothpick.

Frequently Asked Questions about Belizean Black Fruit Cake (FAQs)

Can I use different types of dried fruit in my Belizean-style Fruit Cake? Absolutely! Feel free to experiment with different combinations of dried and candied fruits to suit your taste preferences. Just be sure to maintain the overall proportion of fruit to ensure the cake’s texture remains consistent.

What can I use as a substitute for rum in this recipe? If you prefer a non-alcoholic version of the Belizean-style Fruit Cake, you can substitute the rum with apple juice or a combination of orange and pineapple juice.

How should I store my Belizean-style Fruit Cake? Once your cake has cooled completely, store it in an airtight container at room temperature. For added flavor, you can also periodically brush the cake with a bit more rum to keep it moist and enhance the taste. Our favorite storage is an old cookie can. We line the bottom with waxed paper.

Can I make this cake ahead of time? Belizean-style Fruit Cake is known to develop even richer flavors over time. You can make this cake a few days in advance, allowing the flavors to meld and deepen.

Can I make just one fruit cake instead of several? Belize News Post has a small batch version of this black fruit cake recipe for those who would like to make a single cake.

Can I make a lighter or white version of this Belizean Fruit Cake? Yes, we have a recipe for Belizean-style White Fruit Cake.

Belizean Black Fruit Cake is a tantalizing tropical dessert that combines Central America’s rich, fruity flavors with the comforting warmth of a homemade cake. Perfect for special occasions or simply as a delightful treat to enjoy with your afternoon tea, this cake is sure to impress your friends and family. So why not roll up your sleeves and give this delectable Belizean dessert a try? You won’t be disappointed!