Belizean Black Fruit Cake Christmas Tradition


Belizean Black Fruit Cake

1 lb. butter
2 lbs. brown sugar
1 pt. stout
½ pt. caramel coloring
1 qt. rum
1 lb. raisins
1 lb. prunes
1 lb. currants
1 lb. citron
1 lb. dates
1 lb. cherries
1 lb. mixed peel
1 lb. pecans
8 eggs
2 lbs. flour
1 tsp. baking powder
1 tsp. allspice
1 tsp. nutmeg 

1 lb. brown sugar for stewing fruit


Cream butter with sugar; add eggs one at a time. Add flour, baking powder and spices alternately with stout and coloring. Finally, add fruit that has been stewed well with rum and sugar. Line cake pans with brown paper. Fill about ¾ full. Bake in very slow oven (275 degrees) for about 3 hours.

As flavoring improves with storage, it is recommended to sprinkle a little rum before and after storing.

Recipe from: