Ingredients
Method
Prepare the fruit mixture
- Grind the soaked fruits and peel with the rum and brandy to your preferred texture. (See Note 1)
Preheat the oven
- Set your oven to 225°F. Grease two 8" baking pans.
Make the cake batter
- Cream butter, sugar, and peanut butter until smooth.
- Beat in eggs one at a time, mixing well after each addition.
- Gradually add cassava flour in batches. (See Note 2)
- Fold in the ground fruit mixture.
- Stir in the stout, mixed essence, and browning until fully combined.
- Pour the batter evenly into the prepared pans.
Bake
- Bake for 2 to 2½ hours or until a knife inserted in the center comes out clean.
Nutrition
Notes
Note 1: To make this black cake gluten-free, use a certified gluten-free stout in place of traditional stout. Guinness and most standard stouts contain barley and are not gluten-free. Also, check the labels on your mixed essence, browning, and mixed peel to ensure they are gluten-free if serving someone with celiac disease or a gluten sensitivity.
Note 2: If you already have pre-ground fruit soaking, use 4 pounds of ground fruit for this recipe.
Note 3: Cassava flour is very light—add it in batches with your mixer on low speed to prevent it from puffing up everywhere.
Note 2: If you already have pre-ground fruit soaking, use 4 pounds of ground fruit for this recipe.
Note 3: Cassava flour is very light—add it in batches with your mixer on low speed to prevent it from puffing up everywhere.
Recipe Printed From ThisBagoGirl.com
