Name: Colombian Black Cake
Prep time: 20 s
Cook time: 75 s
Total time: 125 s
Yield: 24
Ingredients: Nonstick cooking spray; 3 cups dried fruit (combination of dark raisinspitted prunesfigs with stems removed); 1 cup pecans or walnuts; 1 cup port wine; 2 cups all-purpose flour; 2 teaspoons baking powder; 1 1/2 teaspoons pumpkin pie spice; 1 cup (2 sticks) buttersoftened; 1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk; 1/4 cup molasses; 2 teaspoons vanilla extract; 5 large eggs

Make It

Step 1

Preheat oven to 350° F. Spray a 9 1/2-inch Bundt pan generously with nonstick cooking spray.

Step 2

Place dried fruit, nuts and wine in a food processor or blender; cover. Process until mixture forms a thick paste.

Step 3

Combine flour, baking powder and pumpkin pie spice in a small bowl.

Step 4

Beat butter in large mixing bowl with electric mixer for 1 minute. Add sweetened condensed milk, molasses and vanilla extract. Beat for 2 minutes. Beat in 3 eggs. Beat in half of flour mixture. Beat in remaining 2 eggs. Beat in remaining flour mixture just until incorporated. Stir in fruit and nut paste. Spread into prepared baking pan. Cover with foil.

Step 5

Bake for 1 hour. Remove foil; bake for an additional 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan. Cake tastes best after standing at room temperature overnight.