Auntie Joan’s Black Cake

Ingredients

The Dried Fruit

3-4 cups of dried fruit (dark & golden raisins, currants, cherries, pitted prunes) covered in 1 cup J. Wray & Nephew White Rum & J. Wray & Nephew Red Label Wine

***Soak in an airtight Jar 3 month to 1 year Yes, I’m serious!! ***

Wet & Dry Ingredients

• 1 lb salted butter
• 1 lb sugar
• 10 eggs
• 1 lb all-purpose flour
• 2 tsp. baking powder
• 1 whole nutmeg grated
• 1 tsp cinnamon
• 1 tsp allspice
• 1 ½ tbls vanilla extract
• 4 tbls of browning sauce or Molasses
• 1 tsp salt
• Zest of 1 lemon
• 2 tbls Lemon juice
• ½ teaspoon almond extract

Procedure: Cake and Assembly

1.  Step 1 After fruits have soaked, chop the fruit or pulse in food processor for a few seconds.  You want to have some pieces of fruit visible. Do not puree!!  Keep all the liquids!!
2. Step 2 Meanwhile, whisk all-purpose flour,  baking powder, salt, allspice, nutmeg, and cinnamon in a bowl. Place to the side.
3.  Step 3 Remove the eye of the egg*, then beat the eggs, lemon zest, lemon juice, vanilla extract & almond extract in a separate bowl. Place to the side.
4. Step 4 Cream room temperature butter for approximately 3 minutes. Then add sugar to the creamed butter and continue to beat until fluffy.
5. Step 5 Then slowly add small portions of the wet ingredients ( approximately ½ cup at a time) to the butter and sugar and mix until everything is well blended and creamy. 
6. Step 6 Add your fruits and mix in well approximately ½ cup at a time.
7. Step 7 Place a rack in middle of oven; preheat to 325°.  Grease two 9″ cake pans with butter and cover the bottom of the pan with parchment paper. In the bottom rack of the oven place a pan with water.  This will prevent the cake from getting dry while baking
8. Step 8 Add your dry ingredients approximately ½ cup at a time. This should be folded in with a spatula. Then add your browning or molasses to your desired color.
9. Step 9 Place batter in cake pans. Don’t fill to the top!  “Tap” the pans on the counter to remove any air bubbles. Cover pans with foil. Bake for approximately 1 hour. Check if done with a toothpick or knife. If it is still wet leave for another 30mins.  Check again.
10. Step 10 Take cakes out of the oven. Pour small amount, 2 Tablespoons of Wine & Rum (premixed) over the cake with a spoon. Let cakes cool in pans. Do not serve until cool. Best if served the next day.