If you happen to be visiting Belize during the holiday season, you might be lucky enough to sample this Christmas treat. Often served with rum popo, a sort of Belizean eggnog, the Belizean black fruit cake is chock full of dried fruit, spices and nuts. It’s hue (thanks to stout and caramel coloring) is just as deep and rich after baking low and slow; the dense cake gets a punchy dash of Traveller’s Gold Rum or wine on top while still warm. It’s a guaranteed festive mouthful.
The dense black fruit cake gets a punchy dash of Traveller’s Gold Rum or wine on top while still warm.
Belize isn’t the exception to this traditional holiday recipe. Black Cake—with a similar version called Caribbean Rum Soaked Fruit Cake—is saved for special occasions in the Caribbean, like the Christmas season and even for weddings.
This tradition dates back to the middle of the 17th century when English settlers brought over a tradition of the ‘English pudding.’ Over time, that was radically modified by African slaves and their descendants who evolved it into this densely rich and moist rum cake, with a potent mix of finely ground raisins, cherries, and nuts which were soaked for months or stewed in overproof rum.
It smells like Christmas is in the air.
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