Bolo Pretu (Curaçao black cake)

Instructions

1. The day before, or several days ahead, cut the prunes into small pieces and mix them with the raisins and cherries. Cover with rum and leave to soak in a cool place, stirring from time to time.
2. Preheat the oven to 160 °C and butter a 25 cm loaf tin, lining it with baking paper.
3. In a large bowl, beat the butter and brown sugar until pale and creamy, then mix in the molasses.
4. Add the eggs one at a time, beating well between each addition.
5. Mix the flour, baking powder, cocoa, spices and salt, then fold them gently into the mixture.
6. Add the soaked fruit along with its liquid and mix until you have a uniform, deep-coloured batter.
7. Pour into the tin and bake for about 1 h 45, until a knife inserted in the centre comes out dry.
8. Let it cool, then brush with dark rum and store wrapped in a cloth for at least one week.