Torta Negra Colombiana Colombian Black Cake Food

TORTA NEGRA COLOMBIANA -- COLOMBIAN BLACK CAKE

Steps:

• Preheat oven to 375F/190C and grease/flour an 9" cake pan.
• Combine the red wine, butter, sugar, currants, walnuts, hazelnuts, nutmeg, cloves, cinnamon, and cognac in a saucepan; bring to the boil.
• Boil for 3 minutes.
• Let mixture cool to room temperature.
• Next add the flour, the vanilla, and the baking soda that has been previously dissolved in a bit of warm water.
• Mix thoroughly and pour into a cake pan that has been buttered and floured.
• Bake for approximately 45 minutes.
• Turn the oven off and let the cake stand inside until it tests done.
• Remove from the oven and sprinkle with powdered sugar.

TORTA NEGRA COLOMBIANA (COLOMBIAN BLACK CAKE)

Steps:

• One to two weeks before you make the cake, place the prunes, raisins,1/4 cup of rum and 1/2 cup of wine in a non reactive container.
• When you are ready to make the cakes, preheat the oven to 350 degrees F.
• Butter and flour two 8 inches round cake pans and set aside.
• Place the raisins, prunes and brevas in the food processor and process for about 60 seconds. Transfer the fruit mixture to a bowl and set aside.
• In a large bowl, whisk together flour, baking powder, cinnamon, cloves and nutmeg and set aside.
• Using an electric mixer, cream together the butter and sugar. Scrape down the sides of the bowl, add the vanilla extract, and add the eggs, a couple at a time. Add the flour mixture and mix on the lower speed for about one minute. Add bakers caramel and mix for one more minute. Stir in the fruit using your hands until well combined.
• Divide the batter evenly between the two pans and bake until cakes are done on top or a tester inserted into the center comes out clean, about 1 hour and 40 minutes. Remove from oven and let them cool for about 5 to 10 minutes.
• Unmold the cakes and brush with the remaining rum and wine. Wrap cakes with plastic wrap, and then with aluminum foil. Let the cakes stand at room temperature for at least 3 days before serving or up to three weeks in the fridge before frosting.