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Welcome to the Local Cuisine page! Every month we will feature a recipe
for a typical Aruban dish or delicacy. You can print out this page and start
up your own Aruban recipe book! If you're interested, you can also check out some
of the experts on Aruban cuisine.
This Month's Recipe:
Bolo Preto
By Wijkie Maduro.
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Wijkie Maduro, and
Aruba-born resident, has made a life-long commitment to preservation and preparation of
Aruban cooking. Wijkie retired from a career in politics and labor union work to open a
restaurant, now sadly closed, that offered "what our great-grandmothers cooked; the
lavish and sometimes complex Aruban cooking". His recipes have been refined over the
years from their earliest beginnings as sustenance for the first Indian settlers to the
multi-everything-and-everyone's influences that followed. |
| Reprinted
with kind permission from "Aruba Cooks" by Linda H. Shapiro,
published in 1997, page 18. Pierre Corneillestraat 1, Oranjestad, Aruba, Dutch Caribbean. |
This book is available for purchase from the Aruba Gastronomic
Association (AGA). Click
here for more information |
Yield: this special occasion cake is
usually served in very small pieces as a memento of the event, such as weddings,
anniversaries amd because the flavor is so rich.
Ingredients:
- 1 pound prunes
- 1 pound currants
- 1 pound raisins
- 1 pound dates
- 1/2 pound figs
- 1/2 pound mixed dried fruits
- 1 cup Martell Cognac
- 1 cup cherry cordial
- 1 cup Port wine
- 2 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1 pound brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 cup molasses
- 1/2 pound butter or margarine, melted
- 6 eggs, beaten
In a very large bowl, mix together prunes, currants, raisins, dates, figs and mixed fruit.
Pour Cognac, cherry cordial and wine over. Blend well.Cover and set aside to macerate for
at least 2 days, as long as a week.
In other bowl, mix together flour, baking
powder, sugar and cinnamon. Add vanilla, molasses, melted butter and eggs. Combine well.
Add to fruit mixture.
Pour into well-greased 15 1/2 x 10
1/2" baking pan or two 9" baking pans. Bake in 350? oven for 1 hour.
Note: Local cooks often
prepare the fruit and store it in large glass jars for many months to be sure it is
available for those special occasions.
Bon Appetit!
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