It was custom that the "pudding should be made on the 25th Sunday after Trinity, that it be prepared with 13 ingredients to represent Christ and the 12 apostles, and that every family member stir it in turn from east to west to honor the Magi and their journey in that direction." Over time it was radically modified by African slaves and servants, and their descendants, who evolved it into a rich rum cake, a potent mix of finely ground raisins, cherries and nuts which were soaked for months in over proof rum.
2 lbs. flour
1 ½ lbs. brown sugar
1 lb. butter
1 pint, stout
1-pint blackening (brown sugar that has been melted down in a tiny bit of water until it literally turns black)
½ lb. each of raisins, prunes, dates, pecans, cherries and other fruits
1-pint strong rum (diluted to give 1 quart and used to steep fruits)
1 tsp. baking powder
1 nutmeg grated
2 tsp. cinnamon or 3 tsp. allspice
8 - 10 eggs
1 cup syrup or brown sugar for stewing fruits
1 cup flour for fruits
Stew fruits the night before, using ¼ - ½ lb. of brown sugar for stewing fruits. Let fruits simmer for 5 - 10 minutes. The next day, grease cake tins with shortening and line them with a brown paper bag. Set aside. Cream the butter or margarine with remaining sugar. Add eggs, one at a time. Mix well. Add flour alternately with black colouring. Mix well with each addition. Add stout and mix well. Cover fruits with 1 cup of flour. Add to mixture and fold in fruits. Bake for 2 - 3 hours in a 300-degree oven or until cake is dried.
N.B. Although everyone loves their black cake, the texture preference can vary: some like it soaking wet, others like it more fruity, more plain or nutty. Feel free to make changes to the recipe as you like.
Recipe courtesy of: Chef Sean Kuylen (https://www.islandexpeditions.com/belize-vacations-blog/black-christmas-cake-recipe-belize) Watch him cook it!!!