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Black Fruit Cake (Black Cake, Belize style!) Recipe

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This recipe for Black Fruit Cake (Black Cake, Belize style!), by , is from A Taste of Heaven!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sr. Joan Flores, SSF


1Cup butter
2 Cups brown sugar
1 Cup brandy or rum
5 Eggs, separated
3 1/2 Cups all-purpose flour
3 Teaspoons baking powder
1 Teaspoon nutmeg or all spice
2 Ounces dry cherries
1 Teaspoon cinnamon
2 Pounds mixed fruit
1/2 Pound raisins
8 Ounces molasses or burnt sugar

Soak the mixed fruit and raisins in brandy a few hours prior to preparing the recipe. Add a little water.

Preheat oven to 350

Cream butter and sugar until fluffy.
Add egg yokes one by one.
Sift dry ingredients (flour and baking powder)

Mix in the remainder of the eggs. Stir in the flour gradually.

Add mixed fruit and raisins.

Add molasses (or burnt sugar). Make sure all ingredients are well mixed.

Place mixture in a medium baking pan.

Bake for one hour.

Personal Notes:
Personal Notes:
Sr. Joan Flores was born in Seine Bight, Beliz. She entered the Community is August, 1959.

Black fruit cake can be made anytime during the year, however, it is usually made around Christmas. People make it or order it as gifts for friends, family, or benefactors.

Whenever anyone at the convent received a black fruit cake from family or friends, she usually shares it with the other Sisters.




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