Babados Dark Cake

Barbadians make Black Cake for weddings, birthdays and at Christimas time. Indeed, no Christmas holiday is felt to be complete without black Cake. People from many of the islands make a similar cake. This Black Cake derived from the British Plum Pudding which is a must on their Christmas menu.

Yields:	16 servings
Rate this Recipe

	Preparation	7d
	Cooking	2 hours
	Ready In	7d

Ingredients

1	pound	raisins, seedless	seedless dark
1	pound	raisins, seedless	seedless, golden
1	pound	currants
1/2	pound	candied cherries
1/2	pound	mixed candied peel
1/2	pound	prunes	pitted
1/2	pound	dates
1	pound	almonds	skin removed
1/2	teaspoon	salt
1/2	pint	rum	dark Barbadian
1	bottle	stout beer	eg. Guiness�
1	cup	port wine
1	pound	butter	sweet
1/4	pound	butter	irish style
1/2	pound	sugar
12	large	eggs	seperated
1	pound	cake flour
1/2	teaspoon	salt
1	teaspoon	baking powder
1 1/2	teaspoons	cinnamon	ground
1 1/2	teaspoons	allspice	ground
1/4	teaspoon	nutmeg	fresh ground
1/4	teaspoon	cloves	ground
1/4	teaspoon	mace	ground
1/2	pint	molasses
1	lime	lime	fresh, juice of
1	tablespoon	lime zest	grated
1	teaspoon	almond extract
1	teaspoon	essence

Directions

Wash raisins and currents, add cherries, mixed peel, prunes, dates and almonds. Mix together and grind in a food processor. Place in a clay crock and soak in rum, stout and wine for a mininum of one week. (May soak as long as a year. Add more rum and stir occasionally if you do).

Cream the sugars and butter until light and fluffy, beat in egg yolks from the separated eggs, and add essences.

In a separate container sift together the flour, baking powder, spices and salt. Place the steeped fruit mixture into a large mixing bowl, stir in molasses. Add butter mixture to fruit mixture and then add dry ingredient gradually to the wet mixture, stirring well after each addition. Fold in beaten egg whites and lime juice.

Spoon the mixture into cake pans which have been lined well with greaseproof paper. Place a pan of boiling water on the bottom shelf of a 325 degree, and place pans with cake on top shelf.

Bake for approximately 2 hours or until tester comes out clean.

Cool in pan before removing. When completely cool, place in an airtight plastic container.

This cake will last for as much as a year without refrigeration. Pour rum or wine over cake from time to time to keep it moist. If you prefer to refrigerate, may slice and warm before serving.

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Goulash

I think that goloush is better with hamburger meat than it is with a roast

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