Caribbean Black Fruitcake

Caribbean Black Fruitcake
Photo by www.chow.com

Ingredients

  • ¾ cup burnt sugar
  • 2 teaspoons vanilla extract
  • 6 large eggs, at room temperature
  • 2 ¼ cups packed light brown sugar
  • 4 sticks (1 pound) unsalted butter, at room temperature
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground clove
  • + 14 more ingredients
    • ½ teaspoon ground cinnamon
    • 1 tablespoon baking powder
    • 2 teaspoons kosher salt
    • 3 cups all-purpose flour
    • For the cake::
    • ¾ cup candied orange peel, coarsely chopped
    • 1 ¼ cups currants
    • 1 ½ cups ruby port
    • 1 ½ cups raisins, coarsely chopped
    • 1 ½ cups dark rum, such as Myers's, plus 4 tablespoons for brushing
    • 1 ¾ cups prunes, coarsely chopped
    • 1 ¾ cups dried cherries, coarsely chopped
    • 1 ¾ cups whole raw almonds, coarsely chopped
    • For the fruit::

For the fruit: Combine all ingredients in a 3-quart container with a tightfitting lid and mix well. Cover tightly and store in a dark, cool, dry place for 1 week. For the cake: Heat the oven to 300°F and arrange a rack in the middle. Coat two 9-by-5-inch loaf pans with butter; set as...

View full recipe at Chow

Comments

Variations on Caribbean Black Fruitcake

  • Caribbean Black Fruitcake
    • 3/4 cup candied ginger, coarsely chopped
    • 1 cup whole raw pistachios, coarsely chopped
    • 3/4 cup burnt sugar
    • 2 teaspoons vanilla extract
    • +17 other ingredients


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