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Everyday Recipes
Everyday Recipes

Colombian Black Cake

Colombian Black Cake
20 min
1 hr 15 min
24 servings

Key Ingredients

A white can of sweetened condensed milk with blue labels beside the La Lechera logo and a plate of flan.
Condensed Milk

Sweetened Condensed Milk 14 oz Can

14 oz. Can


  • Nonstick cooking spray

  • 3 cups dried fruit (combination of dark raisins, pitted prunes, figs with stems removed)

  • 1 cup pecans or walnuts

  • 1 cup port wine

  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1 1/2 teaspoons pumpkin pie spice

  • 1 cup (2 sticks) butter, softened

  • 1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk
  • 1/4 cup molasses

  • 2 teaspoons vanilla extract

  • 5 large eggs

Make It

Step 1

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

Step 2

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

Step 3

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

Step 4

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.

Step 5

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.

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