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Back Black Fruit Cake

Black Fruit Cake
Ethnic Origins:Creole, Belizean
Recipe Courtesy of:
 Zeida Young
 Tom's Hotel
3/4 lb. Margarine
1 lb Brown sugar
5 large eggs
1/2 cup Black coloring
1 lb Flour
2 tsp Baking Powder
1 tsp nutmeg
1 tsp Allspice (ground)
1/4 cup wine
1/4 cup rum
1 tsp Vanilla
1 tsp Rosewater
2 lbs mixed Fruit, nuts (chopped) if desired
1 cup brown sugar,
1 cup wine
Cream margarine and brown sugar together for about 25 minutes.
Beat eggs with a fork and gradually add to creamed margarine and sugar.
Add black coloring gradually to mixture for desired colour.
Combine flour, baking powder, nutmeg, and adllspice and add alternately with the wine mixture (1/4 cup wine, rum, vanilla, rosewater). Begin and end with flour.
Combine mixed fruit, nuts, brown sugar, 1 cup wine in a pot and bring to a boil. This should be done a day ahead so that fruits are softened. Fruits should be floured each time with a little flour to prevent it from sinking to the bottom of the ca

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