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Torta Negra

Torta negra is a Colombian cake prepared with dried fruits macerated in alcohol, that is very popular during Christmas throughout Latin America.

Prep Time
30 mins
Cook Time
30 mins
Rest Time
15 d
Total Time
1 hr 20 mins
Servings: 8 people
Course: Dessert
Cuisine: South American , Colombian

Ingredients

For the fruits
  • ¼ cup almonds , blanched and roughly chopped
  • ¼ cup hazelnuts , peeled and roughly chopped
  • ¼ cup walnuts , roughly chopped
  • ⅓ cup candied orange peel , chopped
  • ⅓ cup candied lemon peel , chopped
  • ¼ cup prunes (pitted), minced
  • 2 tablespoons instant coffee (dissolved in 1 tablespoon hot water)
  • 2 teaspoons vanilla extract
  • ¼ teaspoon ground clove
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon grated nutmeg
  • ¼ teaspoon grated fresh ginger
  • ½ teaspoon orange zest
  • ½ teaspoon lemon zest
  • 1 cup rum
  • ½ cup sweet red wine
  • ¼ cup black molasses
For the cake
  • Previously prepared macerated fruit , drained
  • ¾ cup unsalted butter
  • ¼ teaspoon salt
  • ¾ cup sugar
  • 6 eggs
  • 4 cups flour , sifted
  • 1 teaspoon baking powder
Equipment
  • Stand mixer
  • 1 (10 inch) Round cake tin

Instructions

Fruits
    Cup of Yum
  1. Marinate the mixture at least 15 days before the day of preparation.
  2. Add all the ingredients into a glass container that can be tightly covered. Place in the refrigerator.
  3. Stir occasionally and add rum and wine if the mixture dries up.
Cake
  1. About 3 hours before the beginning of the cake preparation, remove the fruits from the refrigerator and set aside at room temperature.
  2. Drain the fruits and reserve the maceration liquid.
  3. Preheat the oven to 375 F / 190 C.
  4. Grease and dust with flour a round cake tin about 10-inch (25 cm) in diameter 3 inches (8 cm) deep, or a rectangular tin about 9 x 5 x 3 inches ( 22 x 12 x 8 cm).
  5. In the bowl of a stand mixer, add the butter and salt and beat until reaching the consistency of cream.
  6. Add the sugar and continue beating for about 5 minutes.
  7. Add the eggs one by one and beat for 5 minutes.
  8. Separately, mix the flour and baking powder.
  9. Using a spatula, alternately add a little flour and a little macerated fruit, stirring gently until the flour is fully incorporated.
  10. Mix well and pour the mixture into the mold.
  11. Bake for 50 minutes or until a toothpick is inserted and comes out dry. It may be necessary to cover the mold at the end so that the cake does not brown too much.
  12. Take the cake out of the oven and let it rest for 5 minutes before unmolding it on a wire rack.
  13. Sprinkle the cake with the reserved maceration liquid before serving it.