Colombian Black Cake

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This black cake recipe is ideal for celebrating any event, from weddings, birthdays, baptisms, or any party, that is, if I recommend preparing it at least five days in advance. So you can enjoy its delicious flavor.

Prep Time20

Cook Time2

Total Time2 20

Course: Breads

Cuisine: Colombian

Keyword: black cake, wedding cake, wrapped cake

Servings:

Calories: 842kcal

Author: Angela Giraldo

Ingredients

1 cup of seedless prunes.
1 cup of raisins.
¾ cup of sweet wine.
¼ cup of rum.
1 cup of figs soaked in sugar.
½ lb of butter.
½ lb of sugar.
6 eggs.
½ lb of flour.
1 teaspoon of baking powder.
½ teaspoon of ground cinnamon.
¼ teaspoon of ground nutmeg.
¼ teaspoon of ground cloves.
1 teaspoon of vanilla essence.
1 ½ tablespoons of molasses or burnt sugar syrup.

Instructions

Four days before preparing the cake, place the raisins, prunes, and figs in a plastic container with half of the wine and rum. Set aside until you're ready to make the cake.
Preheat the oven to 180°C (350°F) and grease the cake pan with oil, then lightly flour.
Blend/process the reserved raisins.
Now mix the dry ingredients (flour, baking powder, cinnamon, cloves, and nutmeg).
Cream the butter with the sugar until it becomes a creamy texture. About 8 or 10 minutes after starting, add the vanilla and the eggs one by one.
Reduce the mixer speed and gradually add the dry ingredients. Add the blended raisins mixture and finally add the molasses or burnt sugar syrup. Mix until fully combined.
Pour the mixture into the previously greased and floured pan and bake for about 40 to 50 minutes. Test by inserting a toothpick into the cake; if it comes out clean, it's ready. Perform this test to see if it needs more baking time.
Remove from the oven, let it rest for about 10 minutes, then unmold the cake.
Moisten the cake with the remaining rum and wine, cover it with plastic wrap and let it sit until you're ready to slice or decorate.

Enjoy your meal!

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