Bolo Pretu (Curaçaoan Black Fruit Cake)

Instructions

1. 1

   At least 1-2 weeks ahead: combine the chopped dried fruit, candied peel, and ground almonds in a large jar. Pour in the rum and brandy, seal, and let macerate, stirring every few days.

2. 2

   On baking day, preheat the oven to 160°C (325°F) and line a deep cake pan with parchment paper.

3. 3

   Make the browning: melt the brown sugar in a saucepan over medium heat until it turns dark, almost black, and slightly bitter-smelling, about 8-10 minutes. Carefully stir in 2 tbsp hot water to loosen it, then set aside to cool.

4. 4

   Cream the butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time.

5. 5

   Whisk together the flour, baking powder, cinnamon, nutmeg, and cloves in a separate bowl.

6. 6

   Fold the dry ingredients into the butter mixture, alternating with the soaked fruit mixture and the cooled browning, until just combined.

7. 7

   Pour the batter into the prepared pan and smooth the top.

8. 8

   Bake for 1.5-2 hours, until a skewer inserted in the center comes out clean. Cover loosely with foil if the top browns too quickly.

9. 9

   Let the cake cool completely in the pan, then brush the top with a little Curaçao liqueur.

10. 10

    Wrap tightly and store in a cool place; the flavor deepens over several days to weeks.