Ingredients
Method
Prepare the fruit mixture
- Grind the soaked fruits and mixed peel with the rum and cherry brandy to your preferred texture. If you already have ground fruit soaking, see Note 1.
Preheat the oven
- Preheat the oven to 225°F. Grease two 8-inch baking pans.
Make the cake batter
- Cream the butter, brown sugar, and peanut butter until smooth.
- Beat in the eggs one at a time, mixing well after each addition.
- Gradually add the cassava flour in batches. See Note 2.
- Fold in the ground fruit mixture using a wooden spoon or spatula.
- Stir in the stout, mixed essence, and browning until fully combined.
- Divide the batter evenly between the prepared pans, filling them about three-quarters full. Smooth the tops.
Bake
- Bake for 2 to 2½ hours, or until a toothpick or the edge of a knife inserted into the center comes out clean.
Nutrition
Notes
- Note 1: If you already have ground fruit soaking, use 4 pounds of ground fruit for this recipe.
- Note 2: Cassava flour is very light. Add it in batches with your mixer on low speed to prevent it from puffing up everywhere.
- Note 3: 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 if you need the entire cake to be gluten-free.
Recipe Printed From ThisBagoGirl.com
