A Belizean tradition and one that you are sure to come in contact with if you visit Belize in December: White and Black Fruit Cake. One of the highlights of visiting any country is the food. Experiencing culture is more than just being it is about feeling and indulging. Belize, a former British colony continues many of the English traditions, with a twist, including the Christmas fruitcakes.

The fruitcakes can be found in every household in Belize and are on the shelves at the supermarket starting in December. The Black fruitcake is one of my favorites. You may be tempted in thinking it is made with chocolate – but it is not! The cakes are usually moist as one of the main ingredients is the Belizean rum and the stout it carries.

Here is a recipe for the famous Belize’s Black Fruit Cake:

Ingredients:

• 2lb flour
• 1lb butter
  3lb brown sugar(set 1lb of sugar aside for stewing fruit)
  1pt. stout
  1/2 pt. caramel colouring
  1 qt. rum
  1lb raisins
  1lb currants
  1lb citron
  1lb dates
  1lb cherries
  1lb mixed peel
  1lb pecans/walnuts
  8   eggs
  1tsp. baking powder
  1tsp allspice
  1tsp nutmeg

Method:

The fruits will need to be soaked in rum and sugar at least 7 days before making cake.  Put aside a little flour to flour the fruits before adding to batter.  This keeps fruits from settling at the bottom of the cake.

Cream butter and sugar until light and fluffy.  Add eggs one at a time, beating constantly.  Add flour, baking powder and spices into the butter, sugar and eggs mix with a spoon. Then add stout and colouring to the mixture. Beat for about 4 minutes at high speed.  In a separate dish pour the rum off the fruits.(The rum should be kept to add to the finished cake after cooling)  Flour fruits and add to the batter.

Heat oven to 300ºF.  While the oven is heating just let batter “settle” a while.  Line baking pan with aluminum foil or wax paper.  Grease lightly with butter.  Spoon batter evenly into the buttered pan about 3/4 full.  Bake in slow oven for about 3 hours.  Insert toothpick in center and it should come out clean when done.

When cake is completely cool sprinkle rum all over.  The cake can also be garnished with cherries and walnuts.

Flavouring improves with storing.  You can sprinkle cake again with rum, brandy or wine before storing.

If you are great at baking go ahead and try this recipe. However, if you are like me, simply visit Belize in December and purchase your authentic Belizean Fruit cake.