Everyday Recipes
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Everyday Recipes
Colombian Black Cake
EL MEJOR NIDO
Colombian Black Cake
Level
Easy
Prep
20 min
Cook
1 hr 15 min
Servings
24 servings
Key Ingredients
Ingredients
- ●
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.
