Curaçao Black Cake (Bolo Pretu) – Rum Cake

Information

Curaçao Rum Black Cake, known locally as Bolo Pretu, is a rich traditional cake enjoyed on the island, especially during holidays, Christmas, weddings, and other celebrations. It is made with a generous mixture of dried fruits, raisins, nuts and warm spices that are soaked in rum and brandy, allowing the flavors to deepen before baking.

The cake is slowly baked until dense, moist and aromatic. For an even richer flavor, additional rum can be poured over the cooled cake and allowed to mature for several days before serving. Because of its rich texture and intense flavor, Bolo Pretu is traditionally enjoyed in small slices.

Ingredients

• 250 g dried prunes
• 200 g dried dates
• 250 g raisins
• 250 g “groenten” (ingredient in original recipe needs confirmation)
• 200 g ground cashews
• 200 g ground almonds
• 150 g candied orange peel
• 200 g candied citron peel (succade)
• 100 ml cognac or brandy
• 200 ml rum
• 1 tablespoon ground cloves
• 1/2 tablespoon ground cinnamon
• 1/2 tablespoon ground cardamom
• 1/2 tablespoon ground nutmeg
• 1 tablespoon cocoa powder
• 500 g butter
• 500 g sugar
• 8 eggs
• 500 g flour
• 1 packet baking powder
• 2 packets vanilla sugar
• 1 tablespoon almond essence
• 200 ml additional rum for soaking the baked cake (optional)

Preparation

1. Coarsely grind the dried fruits in a food processor. Do not completely purée them; small pieces can remain.
2. Add the brandy, rum, almond essence and spices. Mix thoroughly and cover the mixture.
3. Refrigerate the fruit mixture for 1 to 3 weeks. It may be left longer for an even deeper flavor.
4. On the day of baking, cream the butter and sugar together until light and fluffy.
5. Beat the eggs and gradually add them to the butter and sugar mixture.
6. Sift the flour with the baking powder and combine it with the soaked fruit mixture.
7. Add the fruit mixture to the egg, butter and sugar mixture. Mix thoroughly until evenly combined.
8. Grease a large, shallow rectangular baking pan with butter. Pour in the batter and spread it evenly.
9. The batter should form a layer approximately 2 inches (5 cm) deep. Bake at 330°F (about 165°C) for approximately 3 hours, or until the cake is thoroughly baked.
10. To help prevent the cake from drying out or becoming too dark, the baking pan may be covered with aluminum foil during baking.
11. Allow the cake to cool completely, then refrigerate it for at least 2 days so the flavors can continue to develop.
12. For a stronger rum flavor, poke small holes in the cooled cake with a skewer and slowly pour up to 200 ml of rum over it.
13. Cut the cake into small pieces because Bolo Pretu is very rich and dense. Wrap the pieces well or store them in a suitable container.
14. Note: If additional rum is added after baking, the finished cake contains alcohol and should be served to adults only.