-
1
To macerate the fruit: Mince all of the fruit in a food processor, 2 cups at a time. The fruit will become sticky and ball up around the blade, but just use a wet spatula to release it. Transfer to a 6-quart glass bowl or crock.
-
2
When all of the fruit is finely minced and in the bowl, add the wine and rum to the bowl. Stir well to distribute.
-
3
Cover the bowl with plastic wrap. Place in a dark place in a pantry or corner of the kitchen and let macerate for 14 days. Stir every three or four days. The fruit will absorb all the alcohol.
-
4
To make the cake: Preheat oven to 350u00b0 and assemble all of the ingredients. Prepare two 9 x 2-inch and one 10 x 2-inch cake pans by misting with Baker's Spray and lining each with a round of parchment paper. Spray parchment with Baker's Spray.
-
5
In a large mixer, beat the butter and slowly add the dark brown sugar.
-
6
Add the vanilla and eggs, one at a time, beating after each addition. Stop from time to time to scrape down the sides of the bowl with a spatula.
-
7
Beat in the liquid caramelized sugar.
-
8
Place the above mixture in an 8-quart bowl to which you add the macerated fruit (if you do not have such a large bowl, you can divide mixture between two smaller bowls).
-
9
Now begin adding the flour, the baking powder, salt and cinnamon. Use a large whisk to blend.
-
10
Spoon the batter into the three prepared pans. Place in the preheated oven and bake for approximately 75 to 80 minutes. When a cake tester comes out moist but clean, the cakes are ready. Remove the pans from the oven and let cool for 20 minutes.
-
11
Unmold the cakes onto racks to cool further. When the cakes are completely cool, wrap them in foil and store in the refrigerator for at least 2 weeks before icing.
-
12
Slices of black cake are great on gift plates alongside holiday cookies. Yields 3 cakes; 9-inch cake serves 12, 10-inch cake serves 14
