Curacao Rum Soaked Black Cake / Bolo Pretu
Curacao Rum Soaked Black Cake / Bolo Pretu
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Submitted by : Antillean Eats
Submit Date : October 8, 2017, 8:36 pm
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Information

Delicious and very flavorful cake especially made at the end of the year on the islands of Curacao, Aruba, and Bonaire.Famous for its uniquely dense texture, dark color, rich and robust taste; this is the cake that takes the cake. 


Ingredients

  • 250 gr of dried plums
  • 200 gr dates
  • 250 gr raisins
  • 250 gr of currants
  • 200 gr of ground cashew nuts
  • 200 gr of ground almonds
  • 150 gr candied lime peels
  • 200 gr Succade
  • 100 ml cognac / brandy
  • 200 ml of rum
  • teaspoon of ground cloves
  • 1/2 tablespoon of cinnamon
  • 1/2 teaspoon of cardamon powder or ground cardamon
  • 1/2 teaspoon nutmeg
  • 1 tablespoon of cocoa powder
  • 500 gr of butter
  • 500 gr sugar
  • 8 eggs
  • 500 gr of flour
  • 1 bag of baking powder
  • 2 bags of vanilla sugar
  • 1 tablespoon of almond essence


Preparation

  1. Grind the fruits coarsely in a food processor. There may small pieces remain.
  2. Add the drinks, essences and  season and cover with plastic foil.
  3. Leave it  mix 1 - 3 weeks refrigerated. Longer is also possible, shorter  not!
  4. On the day of baking you continue to stir butter and sugar until it becomes an airy mass.
  5. Beat all eggs and add them to the butter / sugar.
  6. Sift the flour and baking powder and mix this with the fruits.
  7. Mix the fruit mixture with the eggs, butter and sugar. Stir well!
  8. Spread a large, shallow and very rectangular baking tin with butter and pour the batter into it.
  9. The herd must be one layer of about 5cm. Bake the cake about 3 hours at 330 degrees F.
  10. Let the cake cool down and put it in at least 2 days refrigerator to get extra flavor.
  11. Cut the cake into small pieces (the cake is very powerful!) and wrap it in fat-free paper or nice boxes.
  12. To prevent dehydration and discoloration, you can cover the baking tin with aluminum foil (during the entire baking time).
  13. When the cake has cooled down, you can pierce small holes with a satep piercer and then pour 200 ml of rum over the cake.
  14. Note: now the cake is only suitable for adults!