Estimated Nutrition (whole recipe, rough)
Counts 11 of 15 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Date | 1 date (24g) medjool | 66 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Cake | not in our table | 0 |
| Prune | not in our table | 0 |
| Fruit | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lbs flour 900g
- 1-1/2 lbs Brown Sugar 900g
- 1 lb margarine 450g
- 1 pt (2 cups) stout 500ml
- 1 pt blackening for cake (used to get desired color)
- 1/2-1 lb each of raisins, prune, date, peacan, cherries and mixed fruits 250-450g
- 1 pt strong rum (diluted to give 1 qt.) used to steep fruits
- 1 tsp Baking Powder (optional) 5ml
- 1 nutmeg (grated)
- 2 tsps cinnamon or 2 pieces Cinnamon Stick (pound in a strong, clean cloth) or 3 tsps allspice 10-15ml
- 8-10eggs
- 1 cup syrup or Brown Sugar for stewing fruits 250ml
- 1 cup flour for fruits 250ml
Directions
Stew fruits from the night before.
Use 1/4-1/2 lb brown sugar for stewing fruits. (Let fruits simmer for 5-10 minutes)
Next day, prepare cake tins. Grease with shortening and line with brown paper bag. (Set aside)
Cream margarine or butter with sugar.
Add eggs, one at a time. Mix well.
Add flour alternately with black coloring. Mix well each addition.
Add stout. (about 3/4 of a pint). Mix well.
Cover fruits with 1 cup flour. Add to mixture. Fold in fruits.
Bake for 2-3 hours in oven at 250-300 F/145 C or until cake is dried when tested. (set pan in water).
Category:Belizean Recipes
Category:Belizean Desserts