The Black Venezuelan Christmas Cake, a sumptuous holiday tradition, is a festive treat laden with diverse flavors and rich textures. The cake’s preparation begins with a medley of dried and candied fruits — including prunes, figs, raisins, and currants — that are generously soaked in dark rum and red wine overnight. This step ensures that the fruit is plump and infused with deep, boozy notes.
Once the fruits are ready, the baking process starts with preheating the oven to 325°F (160°C) and preparing a cake pan. The foundational elements of the cake are crafted by creaming butter with a blend of white and brown sugar until fluffy. The addition of eggs and vanilla extract enriches this mixture further. The dry ingredients, a fragrant mix of flour with baking powder, baking soda, cinnamon, cloves, nutmeg, and allspice, bring a warm, festive aroma to the batter.
As the molasses is integrated into the butter mixture, it imparts a molasses-rich caramel flavor that underpins the cake’s distinctive taste. The dry ingredients are then gradually folded into the wet mixture, forming a thick, spicy batter that serves as the perfect canvas for the star of the show — the soaked fruits.
After folding in the fruit mixture, the batter is transferred to the prepared cake pan and baked for 1.5 to 2 hours until it passes the toothpick test. Cooling the cake in the pan briefly before moving it to a wire rack allows it to maintain its structure.
The final masterpiece, wrapped in plastic wrap or aluminum foil, benefits from aging for a few days, during which its flavors meld and deepen. Optionally, brushing the cake with additional rum or wine can enhance its moistness and complex flavor. This traditional cake is a testament to Venezuela’s rich culinary history and is a must-have for festive celebrations.
Ingredients
2 cups of flour
1 cup of sugar
1 cup of brown sugar
1 cup of butter
4 eggs
1 tsp of baking powder
1 tsp of baking soda
1 tsp of cinnamon
1 tsp of ground cloves
1 tsp of ground nutmeg
1 tsp of allspice
1 tsp of vanilla extract
1 cup of molasses
1 cup of dark rum
1 cup of red wine
1 cup of prunes, chopped
1 cup of raisins
1 cup of currants
1 cup of dried figs, chopped
1 cup of candied fruits, chopped
1 cup of almonds, chopped
1 cup of walnuts, chopped
Directions
### Black Venezuelan Christmas Cake Recipe
1. **Prepare the Fruits:**
– Chop the prunes, dried figs, and candied fruits.
– In a large bowl, combine the chopped prunes, raisins, currants, dried figs, candied fruits, chopped almonds, and chopped walnuts.
– Pour the dark rum and red wine over the fruit mixture. Cover and let it soak overnight, or for at least 8 hours, to allow the fruits to absorb the liquid.
2. **Preheat the Oven:**
– Preheat your oven to 325°F (160°C). Grease and flour a 9-inch cake pan, or line it with parchment paper.
3. **Cream the Butter and Sugars:**
– In a large mixing bowl, cream together the butter, sugar, and brown sugar until light and fluffy.
4. **Add Eggs and Vanilla:**
– Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. **Combine Dry Ingredients:**
– In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, ground cloves, ground nutmeg, and allspice.
6. **Mix the Molasses:**
– Gradually add the molasses to the butter mixture, mixing well.
7. **Combine Wet and Dry Ingredients:**
– Gradually add the dry ingredients to the wet mixture, mixing until just combined.
8. **Add the Soaked Fruits:**
– Fold the soaked fruit mixture, including any remaining liquid, into the batter until evenly distributed.
9. **Bake the Cake:**
– Pour the batter into the prepared cake pan, smoothing the top with a spatula.
– Bake in the preheated oven for 1.5 to 2 hours, or until a toothpick inserted into the center of the cake comes out clean.
10. **Cool the Cake:**
– Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
11. **Store the Cake:**
– Wrap the cooled cake in plastic wrap or aluminum foil. For the best flavor, let it age for a few days before serving. Optional: periodically brush the cake with additional rum or wine to keep it moist.
Enjoy your Black Venezuelan Christmas Cake!