Enter for a chance to win Royal Prestige® cookware in our summer sweepstakes.
Everyday Recipes
Everyday Recipes

Colombian Black Cake

Colombian Black Cake
Level
Easy
Prep 
20 min
Cook 
1 hr 15 min
Servings
24 servings
Key Ingredients
A white can of sweetened condensed milk with blue labels beside the La Lechera logo and a plate of flan.
LA LECHERA®
Condensed Milk
Sweetened Condensed Milk 14 oz Can
14 oz. Can

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.

Reviews For This Recipe