Torta negra from Colombia or Venezuela is the equivalent to German stollen, it is made a few weeks in advance. The cake can also be served fresh, however, it will develop more flavor over time. In Colombia and Venezuela the dried fruit soak in rum or wine for a year! Apparently it is common to use the preparation that was made a year before and immediately make a new batch, which is then going to be used in a year. Crazy, right? I didn’t do that, I soaked the dried fruit for a week and it was just as delicious. Torta negra has similarties with the British fruit cake. It is a heavy batter with dried fruits. However, unlike fruit cake from Britain, this one contains burnt sugar (quemado or dulce de panela), which has a slightly bitter caramel flavor. The dried fruits are local, so you may find mango, pineapple, and papaya. In addition, chopped nuts are a must. But just like British fruit cake, it is also soaked in alcohol, traditionally rum or wine, but you may also find wine. It is often served for weddings or birthdays. My husband’s grandfather, who was the baker of a Colombian village, made this cake often a month in advance for weddings.
