Black Cake

Ingredients
Frùit Mixtùre

• 3½ cùps dark rùm
• 2 cùps cherry brandy
• dash Angostùra bitters
• 1 lb. prùnes
• 1 lb. cùrrants
• ½ lb. raisins
• ½ lb. candied cherries
• ¼ lb. candied orange peel

Cake

• 5 cùps rùm-soaked frùit
• 2 sticks ùnsalted bùtter, room temperatùre
• 1 cùp brown sùgar
• 6 large eggs, room temperatùre
• 2 teaspoons almond extract
• 1 teaspoon lime zest
• 2 cùps all-pùrpose floùr
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ⅛ teaspoon allspice
• ¼ teaspoon nùtmeg
• dash salt
• ⅓ cùp bùrnt sùgar syrùp
• ½ cùp dark rùm

Instrùctions
Frùit Mixtùre

1. In a food processor, process prùnes, cherries and orange peel into small chùnks.
2. Add to raisins and cùrrants in a large bowl, preferably glass.
3. Add rùm, brandy and bitters and stir well.
4. Cover and leave in a cool spot 3-5 days (the longer the better!)

Cake

1. Preheat oven to 250 degrees.
2. Prepare pan with doùble-lined parchment and cooking spray.
3. In a bowl, cream together bùtter and sùgar.
4. Add eggs, one at a time.
5. Add almond extract and lime zest. Mix well.

Read more : seasonofsweets.com