Black Cake Recipe

INGREDIENTS

Butter - 1/2 lb

Granulated Sugar - 1/2 lb

Eggs - 4 L

Lemon Essence - 1/2 tsp

Lemon Zest - 1/2 tsp

Almond Essence - 1/2 tsp

Vanilla Essence - 1 tsp

Flour - 1/2 lb

Baking Powder - 4 tsp

Cinnamon - 1 tsp

Nutmeg - 1/2 tsp

Fruit Base:

White Oak Rum - 1 cup

Prunes - 1/2 lb

Raisins - 1/2 lb

Currants - 1/2 lb

Cherry Brandy - 1 cup

Browning:

Brown Sugar - 1/2 lb

Boiling Water - 1/4 cup

METHOD

Chop all fruit and let soak in rums for at least 1 week.
On the day pour fruit mixture in a blender and blend until a thick mixture is formed.
Set aside.
Brown sugar in a pot then slowly add boiling hot water.
Set aside and let cool.
Preheat oven to 325°F.
Cream butter and sugar.
Gradually add eggs.
Add lemon zest and essences.
Add flour, baking powder & spices. Sift in a bowl.
Gradually add dry ingredients.
Mix in fruit mixture and browning.
Pour into two (2) greased and floured cake pans.
Bake for 2 - 2 1/2 hours.
Immediately pour 3/4 cup of cherry brandy into cake as soon as it's out of the oven.