My hair dresser had an open house at her salon for Christmas and she invited me to come out. I was excited about the invitation and about trying the Christmas desserts. She had her daughter bring me out a small slice of each cake so that I could sample both the black fruit cake and plain white cake.
The black cake is called that because there is a food coloring they use to make it dark...and the fruits inside are soaked in rum weeks before the cake is baked. Doing an internet search led me to recipes for both of them along with some other holiday dishes enjoyed here in Belize.
Here is a copy of the white cake recipe for you to enjoy!
White CakeNo Belizean Christmas is complete without plain white cake being offered at EVERY house you visit.
- 1 lb cake flour (16 ozs)
- 1 lb white sugar (16 ozs)
- 6 eggs
- 3 tsps baking powder (level)
- 1 nutmeg grated
- 2-3 tsps lemon & pineapple essence
- 8 Ozs + 1 tsblsp margarine (1cup or 2 sticks)
- 1 Sm Evaporated Milk (diluted) with equal amounts of water to make 1 ½ cups
Prepare cake tins. Preheat oven to 350F
Sift flour, nutmeg & baking powder (Set aside)
Cream margarine and sugar until light & fluffy
Beat eggs one at a time until very frothyAdd margarine and sugar. Mix well after each addition. If an electric mixer is used, mix at medium speed.
Add essence. Mix well.
Before adding flour, decrease speed of mixer to low.
Add sifted flour alternately with milk. Begin and end with flour.Bake for 40 minutes 350 or until a tester inserted in cake comes out dry. Cool before moving cake from tin.