Caribbean Christmas Cake (Known As Black Cake)

• 1/2 lb butter, softened
• 1 cup sugar
• 2 tablespoons browning sauce (helps to darken the cake, especially if you don't use dark rum in the cake) (optional)
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon salt
• 4 large eggs
• 1 cup dark rum (brandy can be substituted, as can red wine)
• 1/4 lb mixed peel
• 1/4 lb cherries
• 1/4 lb mixed nuts (unsalted) or 1/4 lb nuts, of your choice
• 1/2 lb prune, chopped
• 1 lb raisins
• 1 lime, zest of, freshly grated
• 1 lemon, zest of

1. Preheat oven to 325u0b0F; spray a nine-inch cake pan with nonstick cooking spray and set aside.
2. In a mixing bowl, beat together the butter, sugar, vanilla and browning until soft and creamy.
3. In a separate bowl, sift together the dry ingredients.
4. In a third bowl, beat the eggs with the rum.
5. Add egg mixture to butter mixture and thoroughly combine, then stir in zest, fruit and nuts.
6. Fold in flour mixture; do not overbeat.
7. Put batter into prepared pan and bake in preheated oven for approximately 90 minutes, or until cake tests done; may need longer.
8. Remove cake from pan when cool.

butter, sugar, browning sauce, vanilla, flour, baking powder, cinnamon, allspice, salt, eggs, dark rum, mixed peel, cherries, mixed nuts, raisins, lime, lemon

Taken from www.food.com/recipe/caribbean-christmas-cake-known-as-black-cake-73302 (may not work)