Bolo Preto
Ingredients
- 1 pound prunes
- 1 pound currants
- 1 pound raisins
- 1 pound dates
- 1/2 pound figs
- 1/2 pound mixed dried fruits
- 1 cup Martell Cognac
- 1 cup cherry cordial
- 1 cup Port wine
- 2 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1 pound brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 cup molasses
- 1/2 pound butter or margarine, melted
- 6 eggs, beaten
Directions
In a very large bowl, mix together prunes, currants, raisins, dates, figs and mixed fruit. Pour Cognac, cherry cordial and wine over. Blend well. Cover and set aside to macerate for at least 2 days, as long as a week. In other bowl, mix together flour, baking powder, sugar and cinnamon. Add vanilla, molasses, melted butter and eggs. Combine well. Add to fruit mixture. Pour into well-greased 15 1/2 x 10 1/2" baking pan or two 9" baking pans. Bake in 350 oven for 1 hour.
Note: Local cooks often prepare the fruit and store it in large glass jars for many months to be sure it is available for those special occasions, this special occasion cake is usually served in very small pieces as a memento of the event, such as weddings, anniversaries and because the flavor is so rich