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Aruba

Bolo di Frigidaire(Pineapple Trifle)
Prepare pan lefi as indicated, see Pan Lefi. , Beat long and hard in a big bowl: 2 cups butter ,Add a little at a time: 2 cups sugar ,Remove water from the: 2 medium can of crushed pineapple ,1 small jar of cherry (cut in tiny pieces) ,8 eggs ,Add the crushed pineapple, little pieces of cherry and the egg yolks to the mixture of butter and sugar. Beat the egg whites well till it thickens and add it to the mixture as well. Then mix them all together in the big bowl. Set water of pineapple and cherry aside for later use. Slices the pan levi in three decks with a knife moistened in a syrup at taste made of: pineapple water ,cherry water ,vanilla ,rum ,On the first deck spread the creamy mixture, sprinkle the syrup on top and close with the second deck, repeat. On top of the cake sprinkle some syrup spread the rest of the cream. Garnish with pineapple and cherry.
Bolo Pretu (Dark Fruit Cake)

Bolo Pretu, or black cake, thickly iced and aglitter with tiny silver balls, is the Aruban wedding cake. Keepsake slices, placed in small white boxes inscribed in silver with the intials of the bridal couple, are distributed to guests at the wedding reception. Without the trimmings bolo pretu is a popular everyday dessert which keeps for six months or more if refrigerated.

Chop as finely as possible in a food grinder: 2 lbs. raisins ,2 lbs. prunes ,2 lbs. currants ,1 lb. glazed lemon peel ,1 lb. glazed lime peel (1 lb. glazed papaya may be substituted) ,Place the fruits in a large earthenware bowl and mix well. Pour over them and blend in well: 2 cups dark Karo syrup ,1 bottle Cherry Heering (25 ounces or about 4/5 quart) ,1/4 bottle cognac (6 ounces or 3/4 cup) ,Cover and set aside for at least two days, but preferably for one week.Chop as finely as possible in the food grinder: 1 lb. almonds (1 1/4 lb. bitter almond) ,Sift:1 lb. flour ,Set almonds and flour aside for later use.Preheat oven to 300°.Cream:1 1/2 lbs. butter ,1 lb. brown sugar ,2 tsp. cinnamon ,2 tsp. nutmeg ,1 tsp. ground cloves ,Beat and add to the creamed mixture: 20 eggs ,Add the fruits and the almonds. Stir in the flour.
Grease two baking pans. They should be at least 2 1/4" deep and 10" in diameter. Cover them with greased brown paper. Divide the batter equally between the two pans. Bake for one hour, then test with a toothpick at fifteen minute intervals to determine when the cakes are done. The toothpick should be free of batter when withdrawn from the center of the cakes. When thoroughly cooled, wrap cakes in aluminium foil and store in airtight containers, preferably in the refrigirator. Sprinkle a bit of cognac over them from time to time.
Calco Stoba (Conch Stew)
Clean, peel, and pound well with a wooden mallet ,2 lbs Conch Meat ,Then rub it with ,1/2 cup white wine vinegar ,Cut the conch into bite size pieces. Sauté in three tablespoons butter ,1 large onion, finely chopped ,1 medium green pepper, finely chopped ,Add ,2 large tomatoes, peeled and chopped ,2chicken bouillon cubes dissolved in 1/2 cup water ,Dash of Tabasco sauce or minced hot pepper ,1 Tbs. Maggi or Beef extract
Simmer the stew for about twenty minutes. Add conch, cover and continue to cook until meat is tender - about ten minutes. Add seasoning as required.