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belizean black cake recipe

Belizean Black Cake Recipe

A rich, dark, and deeply flavored Belizean black fruit cake made with warm spices, sweet fruits, and a slow, gentle bake. This beginner-friendly guide shows you step by step how to make an authentic Belizean black cake recipe with simple tools and easy methods.
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Prep Time 1 hour
Cook Time 1 hour 15 minutes
Resting Time 1 hour
Total Time 3 hours 15 minutes
Servings: 12
Course: Dessert
Cuisine: Belizean, Caribbean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Fruit Mix
  • 2 cups Mixed dried fruits Chopped small Chopped small
  • 1 cup Raisins
  • 1 cup Prunes Chopped Chopped
  • ½ cup Brown sugar
  • ½ cup Wine rum, or brandy For simmering
Cake Batter
  • 1 stick Margarine or butter Room temperature
  • 1 cup Brown sugar Packed
  • 3 whole Eggs Add one by one
  • 1½ cups All-purpose flour
  • 1 tsp Cinnamon
  • 1 tsp Nutmeg
  • ½ tsp Allspice
  • 1 tsp Baking powder
  • ¼ cup Stout or wine
  • 4 tbsp Browning Adjust for color Adjust for color
  • 1 tsp Vanilla
For Feeding
  • 1 tbsp Brandy or rum Every 3–4 days

Equipment

  • 1 8-inch cake pan Greased or lined
  • 1 Mixing bowl Large
  • 1 Hand mixer For creaming
  • 1 Spatula For folding batter
  • 1 Small pot For fruit mix
  • 1 Cooling rack For resting the cake
  • 1 Toothpick ToothpickFor testing doneness
  • 1 Measuring cups
  • 1 Measuring spoons

Method
 

Prepare the Fruit Mix
  1. Place the mixed fruits, raisins, and prunes into a small pot.
  2. Add brown sugar and your choice of wine, rum, or brandy.
  3. Warm on low heat and stir now and then.
  4. Cook for 10–15 minutes until soft.
  5. Remove from heat and let the fruit cool fully.
Make the Cake Batter
  1. Cream the margarine and brown sugar in a bowl until smooth.
  2. Add eggs one by one and mix slow.
  3. Add flour, cinnamon, nutmeg, allspice, and baking powder.
  4. Pour in stout or wine and the vanilla.
  5. Add the browning for color.
  6. Fold in the cooled fruit mix gently using an under-and-over motion.
Bake the Cake
  1. Grease or line an 8-inch pan.
  2. Pour the batter in and smooth the top.
  3. Bake at 300°F (150°C) for 60–65 minutes.
  4. Test with a toothpick—if clean, the cake is done.
  5. Let the cake cool in the pan, then lift it out.
Preserve and Store
  1. After cooling, poke small holes on top.
  2. Pour 1 tablespoon of brandy or rum and let it soak.
  3. Wrap the cake and store in a cool place.
  4. Feed with alcohol every 3–4 days if aging.
  5. Freeze well-wrapped for long storage.

Notes

  • Darker cakes need more browning; adjust slowly.
  • Fruit pieces must be small to avoid sinking.
  • Lining the pan helps avoid sticking.
  • Flavor grows deeper the longer the cake rests.
  • Freezes very well.