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Bolo Preto (Aruban Black Cake)
Bolo Preto (Aruban Black Cake) is a traditional Aruban recipe for a classic fruit cake made with frout marinated in Cognac, cherry cordial and port wine formed into a batter with butter and brown sugar that's darkened with black treacle (molasses) or burnt sugar and bound with eggs. The full recipe is presented here and I hope you enjoy this classic Aruban version of: Aruban Black Cake (Bolo Preto).
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Additional Time:
(14 days macerating and maturing)
Serves:
10
Rating: 
Tags : Aruba Recipes
Bolo Preto is the Aruban version of the cake known as
Black Cake in Trinidad. Traditionally this is made as a wedding cake or as a cake to commemorate special occasion and is typically served in small portions so that everyone has a memento of the event. This version of the cake uses treacle (molasses). However, you could substitute this with 200g sugar that's
caramelized on the stove until very dark.
Ingredients:
450g pitted prunes
450g currants
450g raisins
450g pitted dates
225g figs
225g dried mixed fruit
250ml Cognac
250ml cherry cordial
250ml Port wine
350g plain flour
1 1/2 tsp baking powder
450g brown sugar
1 tsp
cinnamon
1 tsp vanilla extract
250ml black treacle (molasses)
225g butter (or margarine), melted
6 eggs, beaten
Method:
Chop the fruit then add to a bowl along with the Cognac, cherry cordial and Port wine. Cover and set aside to infuse and macerate for at least 2 days (longer, up to a week, is preferable).
When the fruit is ready, sift the flour, baking powder and cinnamon into a clean bowl. Stir-in the sugar then add the vanilla, treacle (or caramelized sugar), melted butter and the eggs. Beat thoroughly to combine then add to the fruit mixture. Mix thoroughly then turn the batter into a large (about 38 x 25cm) well-greased baking pan (or two 22cm cake tins). Smooth the top of the batter then transfer to an oven pre-heated to 180°C and bake for about an hour, or until a skewer inserted into the centre of the cake emerges cleanly.
Allow to cool and store in a tin. Mature for at last 2 weeks (preferably longer) before using.
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