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Bajun Black Cake

cakes, christmas

1 cup raisins
1 cup quartered pitted prunes
1/2 cup currants
1/2 cup diced mixed candied fruit
1/2 cup halved candied cherries
2/3 cup dark rum; approximately
2/3 cup cherry brandy; approximately
1/2 cup stout
1 cup butter; softened
1 cup firmly packed dark brown sugar
5 eggs
1 teaspoon vanilla
1 teaspoon almond extract
1 3/4 cups all-purpose flour
1/2 cup ground almonds
1/2 teaspoon (each) ground allspice cloves and cinnamon
1/4 teaspoon nutmeg
1/4 cup gravy browning
1 1/2 teaspoons grated lime rind

.One month ahead: In large bowl, combine raisins, prunes, currants, mixed candied fruit and cherries; pour in 1/2 cup each of the rum and cherry brandy and stout. Cover and let soak at room temperature, stirring occasionally, for 1 month. In food processor, purée soaked fruit until a coarse paste. In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla and almond extract. Stir in flour, ground almonds, allspice, cloves, cinnamon and nutmeg; mix in fruit paste, gravy browning and lime rind. Line bottom and sides of 9- x 5-inch (8 cup) loaf pan with double layer of parchment or waxed paper; grease paper. Spoon in batter; tap pan gently on counter. Place pan in larger pan; pour in enough hot water to come halfway up sides of loaf pan. Bake in centre of 350°F oven for 2 hours or until cake tester inserted in centre comes out clean. With skewer, poke deep holes all over top of cake. Mix together remaining rum and cherry brandy; pour evenly over hot loaf. Let cool in pan on rack. Remove from pan; discard paper. Wrap in plastic wrap then foil; store in cool place for up to 2 months, unwrapping and brushing with more brandy and rum every few weeks. TIP: If there is not enough time to soak the fruit, bring mixture to boil in a heavy pot; reduce heat to medium-low and simmer for 30 minutes. Let cool before puréeing.

Contributor: Canadian Living - December, 1999

Yield: 1 loaf

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