Black Cake (Jamaican Fruitcake) Recipe

In a large bowl, mix all the fruits thoroughly with the wine and the rum; let the fruit macerate, covered, at room temperature for at least two weeks.

In a heavy skillet combine half of the brown sugar and water. Bring to a boil over moderate heat, stirring until the sugar is dissolved, and gently boil the syrup, swirling the skillet occasionally, for a few minutes, or until it is reduced to 1-3/4 cups.

Let the syrup cool; reserve.

Sift the flour, baking powder, cinnamon and nutmeg together into a bowl. In the large bowl of an electric mixer cream together the remaining brown sugar and the butter until it is fluffy; then beat in the eggs, one at a time, beating well after each addition.

Beat in the vanilla, the flour mixture, and 1-1/3 cups of the burnt sugar syrup, reserving the remaining syrup for another use.

In another large bowl, combine well the flour mixture and the fruit mixture and divide the batter between two buttered and floured 10" springform pans. Bake the cakes in the middle of a preheated 350 degrees F oven for two hours, or until a tooth pick inserted in the centers comes out with some crumbs adhering to it. (The centers of these cakes will be quite moist.)

Let the cakes cool in the pans on a rack, remove the sides and bottoms of the pans, and wrap the cakes in foil or wax paper. Let the cakes stand at room temperature for a week.

Roll out half the almond paste between sheets of plastic wrap to form a 10" round and remove the top sheet of plastic wrap. Fit the almond paste layer over one cake, trimming the edge if necessary, and remove the other sheet of plastic wrap. Roll out and fit the remaining almond paste onto the remaining cake in the same manner.

COOK'S NOTES:

This cake may be iced. Found this while looking for Dark Date/Nut Cake and thought it could be used with only the dates and nuts as well as with all the above fruit.