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September 1998 Recipe:
Bolo Pretu (Dark Fruit Cake) 
     

Bolo Pretu, or black cake, thickly iced and aglitter with tiny silver balls, is the Aruban wedding cake. Keepsake slices, placed in small white boxes inscribed in silver with the intials of the bridal couple, are distributed to guests at the wedding reception. Without the trimmings bolo pretu is a popular everyday dessert which keeps for six months or more if refrigerated.

Chop as finely as possible in a food grinder:

• 2 lbs. raisins
• 2 lbs. prunes
• 2 lbs. currants
• 1 lb. glazed lemon peel
• 1 lb. glazed lime peel (1 lb. glazed papaya may be substituted)

Place the fruits in a large earthenware bowl and mix well. Pour over them and blend in well:

• 2 cups dark Karo syrup
• 1 bottle Cherry Heering (25 ounces or about 4/5 quart)
• 1/4 bottle cognac (6 ounces or 3/4 cup)

Cover  and set aside for at least two days, but preferably for one week.

Chop as finely as possible in the food grinder: 

• 1 lb. almonds (1 1/4 lb. bitter almond)

Sift:

• 1 lb. flour

Set almonds and flour aside for later use.
Preheat oven to 300?.
Cream:

• 1 1/2 lbs. butter
• 1 lb. brown sugar
• 2 tsp. cinnamon
• 2 tsp. nutmeg
• 1 tsp. ground cloves

Beat and add to the creamed mixture:

• 20 eggs

Add the fruits and the almonds. Stir in the flour.
Grease two baking pans. They should be at least 2 1/4" deep and 10" in diameter. Cover them with greased brown paper. Divide the batter equally between the two pans. Bake for one hour, then test with a toothpick at fifteen minute intervals to determine when the cakes are done. The toothpick should be free of batter when withdrawn from the center of the cakes. When thoroughly cooled, wrap cakes in aluminium foil and store in airtight containers, preferably in the refrigirator. Sprinkle a bit of cognac over them from time to time.

(Hand drawn illustrations by Lisa Tromp)

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[ This page was last updated on Friday, January 04, 2008 ]

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