Name: Goan Black Cake/ Goan Fruit Cake recipe by Sweta Shet at BetterButter
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 6
Ingredients: For black syrup-; Sugar - 1/2 cup; Water - 6-7 tbsp; For Cake -; All purpose flour - 1 cup; Baking powder - 1 tsp; Sugar - 2 tbsp; Butter - 100 gms/ one stick; Eggs - 2; Vanilla essence - 1 tsp; Dry fruits- 1 cup; Orange juice - 1 cup optional

Instructions

Soak the dry fruits in fresh orange juice and leave in the refrigerator for 24 hours. The dry fruits include a tbsp each of raisins, cherries, dried papaya, pineapple and apricots, cranberries, tutti fruiti, candied ginger and candied orange peel. This step is optional but it makes the cake super moist.
For the black syrup, in a heavy bottomed pan, heat sugar and 3 tbsp of water on a low flame.
Stir with a wooden spatula if required. The syrup should start turning black. Do not burn. Put off flame then add another 2-3 tbsp of water. This is to be done very slowly as it will splutter, just add a few drops first and stir slowly. Then add rest of the water. Let it cool slightly then check, if it is thick then add another tbsp of water.
Then let it cool completely. In the meanwhile, keep the cake ingredients ready at room temperature. Start only when the syrup has cooled.
For the cake, cover a cake tin with butter paper and grease it as well. I have used an 8 inch round pan.
Sieve flour and baking powder 2-3 times and keep aside. Preheat oven to 190 degrees C.
In a bowl, beat soft butter and sugar till creamy. Use a handheld mixer, if required. Add one egg at a time and beat till nicely mixed. Add the vanilla essence, black syrup and the dry fruits. Mix well with a spatula.
Add the flour and baking powder mixture. Fold gently. Pour into cake pan and bake for 30-35 mins. Start checking after 25 mins.
Cool and enjoy. Very rich as it is so no fancy decoration required.

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