PONQUE NEGRO COLOMBIANO

A special drunken cake that all the Colombian Pastelerias sell here, I like it because of the raisins and booze!




Ingredients

  • 1 lbs   butter
  • 1 lbs de granulated sugar
  • 1 lbs   flour
  • 12 eggs
  • 3⁄4 lbs raisins
  • 3⁄4 lbs dried plums
  • 1⁄2 lbs almonds
  • 4 teaspoon of baking powder
  • 1 bottle of sweet red wine, (porto)
  • 1 teaspoon of nutmeg
  • zest and juice of 1 orange,
  • zest of 2 lemons
  • 1⁄2 teaspoon of vanilla,
  • 1 cup of rum
  • 1 cup molasses

PREPARACIÓN


Soak  the raisins and dried plums in red wine for at least 2 ?4 days beat together sugar and butter in mixer till airy separately sift the flour with the baking powder and fold in little by little alternately with the eggs with out beating. Add the vanilla and flavorings rum and  molasses beat till incorporated.



Drain the fruits, dust the fruits in flour and set aside, they are added in in the final mix. Add the wine to part of the mixture and fold into the complete batch. Finally add in the raisins and plums, toss in the zest and mix!



Pre heat oven to 350 F and place mixture into a prepared pan that is oiled and dusted with flour cook for 40-60 minutes and prick with a knife or tooth pick till it comes out clean.




You can sprinkle with wine or liquor like cane alcohol or rum  to douse it if you like a drunken cake

Method

 

4 comments

I love it because it is fruity and boozy!

Jeremy

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I second that, TP!

Christmas cake here it comes!

Thanks Jeremy.

Yum! This is going to be my christmas cake this year. Tks, Jeremy!

Thank you for posting, Jeremy.  I am from Colombia and was so happy to find this recipe. I already baked my cake and it looks like it will be a hit for tonight. My cake turned out with a caramel color instead of black. Is this because of the rum? Or, something else? I was hoping for an authentic looking cake which is really really black in color. I don't know if the original recipe asks for dark rum or Aguardiente but being that I'm going to serve this to a bunch of Colombians I thought, well why not? I threw in the Aguardiente. I doused it with a dark rum after poking holes in it so it would absorb thoroughly. I haven't  tasted it yet but will have to wait until it's served to guests, first. Darn... I'm really temped to cut a piece out of it but would not be nice!!!

Making this was hard work, next time I'll cut the recipe in half.

 

Thank you!

A.