In honor of Miss Colombia – Torta Negra recipe

Yesterday Miss Colombia was crowned Miss Universe. Yay! In honor of Colombia I have decided to bring to you a recipe that is traditional to all Colombians. Torta Negra
is usually at every celebration in Colombia. I had always heard about this cake and one day decided to ask someone for the recipe and make it. This recipe is of an old neighbor I had, Senora Ana and this was the way she made the cake. There are many versions and many people have different substitutions for the fruit. I have made and tried this cake 3 times and every time the cake was devoured at home. Since Colombia is definitely in celebration mode, I bet there are hundreds of these cakes being made today. Let’s join in the celebration and make our own Torta Negra cake. Here it is hope you all enjoy it and let me know how it turned out.
Now this cake requires some advance prep work, 2 weeks to be exact. And is best to be served 3 days after it is baked.

Ingredients:
• 2 cups prunes (without seeds)
• 2 cups raisins
• 1 cup Port Wine (Portuguese fortified wine)
• ½ cup dark wine
• 2 cups figs
• 2 cups granulated sugar
• 2 cups of butter
• 12 large eggs at room temperature
• 3 1/3 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. salt
• 1 tsp. ground cinnamon
• ½ tsp. ground nutmeg
• ½ tsp. ground cloves
• 1 tbsp. vanilla extract
• 3 tbsp. molasses or burnt sugar color
Preparation:
1. 2 weeks prior, place the prunes, raisins, ¼ cup of the rum and ½ cup of the wine in a glass bowl.
2. Preheat the oven to 350°F
3. Grease 2 8 inch round cake pans.
4. Place the contents of the previously prepared fruit and the figs in a food processor for about 60 seconds and set aside.
5. In a large bowl, whisk together the flour, baking powder, cinnamon, cloves and nutmeg and set aside.
6. In an electric mixer cream together the butter and sugar, scrap the sides down and add the vanilla and eggs, one at a time.
7. Add the flour mixture and mix at low speed for about a minute. Add the molasses or sweet burnt sugar and mix for another minute.
8. Take the bowl out of the electric mixer and add the processed fruit and incorporate everything well.
9. Divide the batter evenly between the 2 greased pans and bake for about 90 minutes or until am inserted tester comes out clean. Remove from oven and let sit for 5-10 minutes.
10. Unmold the cakes and brush with the remaining rum and wine. Wrap the cake in plastic wrap and then again in foil paper. Let stand at room temperature for at least 3 days before serving or up to 3 weeks in the fridge before decorating.
Happy baking everyone! And please share your Torta Negra results.

What is Dulce de Leche?

Dulce de Leche or as I called it growing up, Manjar, is a sweet delicious, luscious, smooth, milky, caramel like spread. Commonly know in Chile and Argentina, Dulce de Leche was and still is a staple ingredient in many  delicious South American pastries and cakes. Many say the best Dulce de Leche comes from Argentina but you will find many Chileans argue that claim. Being from Chile myself, I find the one from Chile tastes best, but that is probably my patriotic side speaking because Argentina's is just as delicious. I have known of this sinful delight ever since I could remember, but it has not been for the last few years that this spread has become more known. It is still not available for purchase just anywhere but it can be found in supermarkets like Loblaws, Superstore, Bulk Barn and of course in Latin mini markets. Although the spreads found in the major supermarkets are great, they lack in the authentic back home taste. You can however find the same ones being sold in Chile and Argentina in the Latin ethnic mini markets. Whatever the choice your pastries will definitely come to life if you use it. As this favourite treat of mine gains in popularity, I will keep you all informed of excellent ways to use Dulce de Leche in a variety of recipes as well as introduce you to other Latin baked treats that are just as scrumptious as is anything with Dulce de Leche. Once you try this spread you'll wonder how you could have ever baked with out.