Colombian Black Cake

Colombian Black Cake

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20 mins. to Prepare

75 mins. Cooking Time

30 mins. Standing Time cooling

125 mins. Total

Servings: 24 servings


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PREHEAT oven to 350° F. Spray a 9 1/2-inch Bundt pan generously with nonstick cooking spray.

PLACE dried fruit, nuts and wine in a food processor or blender; cover. Process until mixture forms a thick paste.

COMBINE flour, baking powder and pumpkin pie spice in a small bowl.

BEAT butter in large mixing bowl with electric mixer for 1 minute. Add sweetened condensed milk, molasses and vanilla extract. Beat for 2 minutes. Beat in 3 eggs. Beat in half of flour mixture. Beat in remaining 2 eggs. Beat in remaining flour mixture just until incorporated. Stir in fruit and nut paste. Spread into prepared baking pan. Cover with foil.

BAKE for 1 hour. Remove foil; bake for an additional 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan. Cake tastes best after standing at room temperature overnight.

Amount Per Serving
Servings: 24 servings
Calories from Fat120
%Daily Value*
Total Fat 14g21%
Saturated Fat 7g33%
Cholesterol 70mg23%
Sodium 130mg5%
Carbohydrates 39g13%
Dietary Fiber 1g6%
Sugars 26g
Protein 5g
Vitamin A6%
Vitamin C0%
* Percent Daily Values are based on a 2,000 calorie diet.
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