robert@denelcor.UUCP (Robert Sparks) (12/21/83)
In an attempt to elicit more christmas recipes, here is one for
BLACK CAKE
(also known as rum cake, etc.)
1 lb. sugar 1 1/4 lb. flour 1 lb. butter
1 lb. currants 1 lb. raisens 1 lb. prunes
1/4 lb. mixed peel 1 lb. almonds (or other chopped nuts)
1 egg 1/4 tsp. ground spice mixed essence(to suit taste)
grated lime rind (1 green lime) 1 cup sweet red wine
1/2 cup rum
Grind fruits with rum & wine, add ground spice. Cream butter & sugar. beat
eggs until light, add to creamed butter & sugar. Add lime rind & ground fruit
mixture, then add flour, essence, nuts and mix batter well. Put mixture into
greased & floured cake tin. Bake at 350' (f) until cake leaves sides of tin.
P.S.
This recipe comes originally from Trinidad. My wife has used a similar recipe
for rum cake which soaks the fruit & peel mixture for at least a couple of
months, preferably at least 1 year (start next years cake now). You add more
rum (& a little wine) every 3 to 6 weeks. If anyone has something closer to
the original recipe, please post it. (Is Trinidad on the net ?)
{brl-bmd, hao} denelcor!robert (Robert Sparks)