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Receta Black Cake (A Kwanzaa Fruitcake)
by Global Cookbook

Black Cake (A Kwanzaa Fruitcake)

Serve this moist, flavorful cake in small slices. Serve with whipped cream, if you like. 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.

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  Estados Unidos American
  Raciónes: 12

Ingredientes

  • 1 3/4 c. currants
  • 1 1/2 c. raisins
  • 1 1/2 c. pitted prunes
  • 1 pkt candied cherries - (8 ounce)
  • 1/2 pkt mixed dry fruit - (7-ounce pkg)
  • 2 c. dark rum
  • 6 lrg Large eggs
  • 1/8 tsp grnd cinnamon
  • 1/8 tsp grnd nutmeg
  • 1/2 lb butter
  • 1/2 lb dark brown sugar
  • 2 c. all-purpose flour
  • 1 1/2 tsp baking pwdr
  • 1/4 c. burnt sugar syrup
  • 2 c. tawny port wine Whipped cream (optional)

Direcciones

  1. Combine currants, raisins, prunes, cherries, mixed fruit and rum in a large bowl.
  2. Cover fruit mix and refrigerate 8 hrs or up to 1 week.
  3. Process fruit mix, in batches, in a food processor until smooth, stopping to scrape down sides; set aside.
  4. Whisk together Large eggs, cinnamon, and nutmeg until foamy.
  5. Beat butter and dark brown sugar at medium speed with an electric mixer until creamy.
  6. Add in egg mix, beating till blended.
  7. Add in fruit puree; blend well.
  8. Combine flour and baking powder; stir into fruit mix.
  9. Stir in burnt sugar syrup. Spoon batter evenly into 1 greased and floured 10-inch springform pan.
  10. Bake at 300 degrees for 1 hour and 40 min 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.
  11. Pour 1 c. port wine evenly over top of cake, and let stand 10 min. Pour remaining 1 c. wine over cake.
  12. Wrap cake with cheesecloth; place in a covered container. Let stand 2 to 3 days. (Don't chill.)