Christmas Black Cake
This dessert is not your ordinary ending to a Christmas dinner. Don’t worry about having enough dessert.
- Preparation Time: 30 minutes over 24 hours
- Baking Time: 2 - 2 ½ hours
- Serving Size: 1/24 cake
- Serves: 24
Ingredients
Fruits
¼ lb. prunes
½ lb. raisins
½ lb. currants
2/3 oz. dried lemon peel
2/3 oz. dried orange peel
2/3 oz. dried lime peel
4 oz. preserved cherries
2 oz. chopped almonds
16 oz. cherry brandy
¼-½ cup rum
1-2 tsp. AngosturaÒ bitters
2 tsp. brandy (optional)
Cake
3 ½ cups all-purpose flour
¾ cup SPLENDA® Granular
6 oz. light margarine (50% less fat &calories)
4 large eggs
1 tsp. lemon juice
2 tsp. fresh lime rind
2 tsp. natural vanilla extract
½ tsp. ground nutmeg
2 tsp. baking powder
½ bottle browning aid (Kitchen Bouquet®)
1 bottle stout beer
Directions
- The day before baking cake, fruits must be combined and marinated overnight.
- Preheat oven to 250o F.
- Beat margarine with electric beater on high speed until smooth.
- Add eggs one at a time then add essence and lime rind. Mix until combined.
- Mix and sift dry ingredients (flour, baking powder, nutmeg and SPLENDA) and gradually add to creamed mixture.
- Mix in soaked fruit, browning aid and stout beer.
- Grease a 10" cake pan and line with waxed paper.
- Pour mixture into the cake pan and bake for 1 hour and 45 minutes at 250o F. Increase oven temperature to 350o F and bake for another 20 minutes or until knife inserted comes out clean.
- Remove from oven. While cake is still warm, soak with small amount of cherry brandy and rum.
| Nutrients Per Serving | |
| Serving Size |
1/24 cake (112g) |
| Calories |
310 |
| Carbohydrates |
57g |
| Protein |
5g |
| Dietary Fiber |
3g |
|
Total Fat Saturated Fat |
4.5g |
| Cholesterol |
35mg |
| Sodium |
210mg |
|
Exchange |
|
| Starch |
2 |
| Fat |
1 |
| Fruit |
2 |
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