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A Black Colombian Cake is a traditional, rich delicacy made with an assortment of dried fruits, nuts and molasses. A perfect accompaniment to a strong espresso.
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Original reipce makes 2 dozen Change Servings
SOAK raisins, prunes and figs in wine overnight.
PREHEAT oven to 350° F.
SPRAY an 8-inch Bundt pan with cooking spray. Set aside.
COMBINE wine/dried fruit mixture, almonds and ¼ cup pecans in blender or food processor; cover. Blend until a thick, grainy paste forms. Set aside.
COMBINE flour, baking powder, cinnamon, nutmeg, cloves and salt in a large bowl. Whisk until thoroughly mixed. Set aside.
PLACE butter in large mixer bowl. Beat at medium speed.
ADD dulce de leche; continue mixing for 3 minutes.
ADD vanilla extract, coffee mixture and grated lemon peel. Continue mixing at medium speed.
DECREASE mixer speed to low; add 2 eggs and half of the flour mixture.
ADD remaining 3 eggs; add remaining flour mixture. Continue mixing and scraping inside of bowl with a silicone spatula until everything is well incorporated. Add molasses; mix for 30 seconds.
ADD dried fruit paste to batter along with remaining ¼ cup pecans. Using your hands, stir until ingredients are thoroughly mixed.
POUR batter into prepared Bundt pan. Cover with foil.
BAKE for 1 hour. Remove foil; bake for an additional 20 minutes or until wooden pick inserted in cake comes out clean.
COOL for 1 hour in Bundt pan. Unmold and serve.
|Calories from Fat||120|
|Total Fat 13g||20%|
|Saturated Fat 6g||31%|
|Total Carbohydrate 36g||12%|
|Dietary Fiber 3g||11%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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