Cognac black cake

Directions

1. Chop the fruit then add to a bowl along with the Cognac, cherry cordial and Port wine.

2. Cover and set aside to infuse and macerate for at least 2 days (longer, up to a week, is preferable).

3. When the fruit is ready, sift the flour, baking powder and cinnamon into a clean bowl.

4. Stir-in the sugar then add the vanilla, treacle (or caramelized sugar), melted butter and the eggs.

5. Beat thoroughly to combine then add to the fruit mixture.

6. Mix thoroughly then turn the batter into a large (about 38 x 25cm) well-greased baking pan (or two 22cm cake tins).

7. Smooth the top of the batter then transfer to an oven pre-heated to 180°C and bake for about an hour, or until a skewer inserted into the center of the cake emerges cleanly.

Rate this recipe, leave comments, suggestions and ask questions in the space below!

Want to try this recipe? Sign up and save it in your recipe box!