Perfect Guyanese Black Cake Recipe Step by Step Guide

Guyanese Black Cake Recipe

In the heart of Guyana, the Christmas season is synonymous with a cherished culinary delight. The Guyanese Black Cake Known by various names like Fruit Cake or Christmas cake in other Caribbean regions, the Guyanese variant stands out with its unique texture and composition.

This rich and moist cake boasts a medley of fruits like raisins, prunes, cherries, and mixed peel, soaked for months in alcohol before Christmas. The deep, luscious color comes from caramelized sugar, while the moistness is preserved by the addition of wine or rum. It’s not just a Christmas treat, weddings in Guyana are incomplete without a slice, tradition dictating that a portion be saved for the couple’s first anniversary.

“Guyanese black cake is a rich and flavorful fruitcake that is popular during special occasions like weddings and Christmas. Here’s a traditional and easy Guyanese black cake recipe for you.”

Grandma Irma’s Touch

Grandma Irma, a master at crafting the perfect black cake, has left an indelible mark on this recipe. Her secret lies in using fresh spices, eliminating currants, and maintaining a perfect balance of sweetness. The addition of caramelized sugar, achieved through the art of making burnt sugar, imparts a dark, rich color to the cake, while the careful selection of wine and rum enhances its overall character.

Ingredients for Guyanese Black Cake Recipe

For the fruit mixture

• 2 cups mixed dried fruits (raisins, currants, prunes, cherries)
• 1 cup rum (dark rum is preferred)
• 1 cup port wine
• 1 cup cherry brandy
• 1 cup browning (burnt sugar)
• 1 cup unsalted butter
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• Zest of 1 lime or lemon
• 1 cup finely chopped nuts (optional)

For the cake batter

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon mixed spice (a combination of cinnamon, nutmeg, and allspice)
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 6 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

For the Alcohol Soak

• 1 cup cherry brandy or rum

Instructions for Guyanese Black Cake Recipe

Prepare the Fruit Mixture:

1. In a large bowl, combine the mixed dried fruits, rum, port wine, cherry brandy, browning, and vanilla extract.
2. Mix well, cover the bowl with plastic wrap, and let it soak for at least 24 hours or up to a few weeks, stirring occasionally.
3. Before making the cake, blend the fruit mixture in a food processor until it reaches a smooth consistency. You can leave it chunky if you prefer.

Preheat the Oven:

Preheat your oven to 325°F (163°C). Grease and line your cake pans with parchment paper.

Prepare the Cake Batter:

1. In a separate bowl, sift together the flour, baking powder, and mixed spice.
2. In another large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the vanilla and almond extracts.
5. Gradually add the sifted dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the blended fruit mixture and chopped nuts (if using).

Baking:

1. Pour the batter into the prepared cake pan and smooth the top with a spatula.
2. Bake in the preheated oven for 1.5 to 2 hours or until a toothpick inserted into the center comes out clean.
3. Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.

Alcohol Soak:

1. Once the cake has cooled, poke several holes in the top with a toothpick.
2. Pour the additional cup of cherry brandy or rum over the cake, allowing it to soak in. You can do this in stages, letting the alcohol absorb gradually.

Storage:

1. Wrap the cooled cake tightly in plastic wrap and store it in an airtight container.
2. Allow the cake to mature for at least a few days to a week, feeding it with additional alcohol if desired.

SOME IMPORTANT EQUIPMENT

1. Parchment Paper
2. Aluminum Foil
3. 28×3 inch pans

Alternative Fruit Soaking Methods

While the traditional method involves soaking fruits for months, a practical alternative is to ‘stew’ the blended fruits in alcohol, infusing the flavors in a shorter time. This method, endorsed by Grandma Irma, provides flexibility for those with busy schedules, allowing them to create the cake’s essence a few days before baking.

Nutrition Facts

Yield: THREE 8-INCH PANS

Calories: 679kcal

Carbohydrates: 80g

Protein: 6g

Fat: 25g

• Saturated Fat: 10g
• Polyunsaturated Fat: 5g
• Monounsaturated Fat: 5g
• Trans Fat: 5g

Cholesterol: 325mg

Sodium: 345mg

Potassium: 568mg

Fiber: 8g

Sugar: 60g

Vitamin A: 560IU

Vitamin C: 2mg

Calcium: 155mg

Iron: 5mg

Helpful Tips For Guyanese Black Cake Recipe

• Removing the chalazae from eggs eliminates any unpleasant smell, and cracking eggs separately prevents curdling.
• The absence of baking powder is justified by the richness of the egg-filled batter.
• Covering the cake with foil during the initial baking hour retains moisture, and storing the cake with a bit of rum every few days prevents it from drying out.
• Ensure your ingredients are at room temperature for a seamlessly mixed batter.
• If browning sauce is unavailable, craft it by caramelizing sugar over medium heat until it adopts a rich, dark brown colour.
• To get your black cake perfect, take it slow and bake it at a low temperature to keep it from getting too dry.

TIMETABLE

Variations

• Change up your Guyanese black cake recipe by swapping the dried fruits with chopped pecans or walnuts and opting for only dark rum.
• If you fancy a lighter option from the same region, try our Din Tai Fung Rice Cake Recipe.
• For a moist Guyanese black cake, mix in dried fruits like prunes, raisins, currants, and dates, and throw in a cup of molasses for extra juiciness.
• Give it a holiday twist by adding a teaspoon of lime zest or a generous layer of marzipan before popping it in the oven.

I trust you’ll savor the goodness of this Guyanese black cake recipe. For more delightful recipes, feel free to explore my website, “A Crispy Cookies”.

Share the Happiness!

If you adore this Guyanese black cake recipe, please consider giving it a 5-star rating and spreading the joy with your loved ones. I hope you a wonderful experience in both preparing and enjoying this delectable cake, just as my family does. Feel free to share your own family recipe stories in the comment, I’d love to hear them!

Perfect Guyanese Black Cake recipe step by step guide

Guyanese Black Cake recipe is a rich, rum-soaked delight, dark and moist. A Christmas and wedding classic, each bite unveils timeless joy.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 1

Calories 679 kcal

Equipment

• Parchment paper
• Aluminum Foil
• 28×3 inch pans

Ingredients

  

• For the fruit mixture:
• 2 cups mixed dried fruits raisins, currants, prunes, cherries
• 1 cup rum dark rum is preferred
• 1 cup port wine
• 1 cup cherry brandy
• 1 cup browning burnt sugar
• 1 cup unsalted butter
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• Zest of 1 lime or lemon
• 1 cup finely chopped nuts optional
• For the cake batter:
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon mixed spice a combination of cinnamon, nutmeg, and allspice
• 1 cup unsalted butter softened
• 2 cups granulated sugar
• 6 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• For the Alcohol Soak:
• 1 cup cherry brandy or rum

Instructions

 

• Prepare the Fruit Mixture:
• In a large bowl, combine the mixed dried fruits, rum, port wine, cherry brandy, browning, and vanilla extract.
• Mix well, cover the bowl with plastic wrap, and let it soak for at least 24 hours or up to a few weeks, stirring occasionally.
• Before making the cake, blend the fruit mixture in a food processor until it reaches a smooth consistency. You can leave it chunky if you prefer.
• Preheat the Oven:
• Preheat your oven to 325°F (163°C). Grease and line your cake pans with parchment paper.
• Prepare the Cake Batter:
• In a separate bowl, sift together the flour, baking powder, and mixed spice.
• In another large bowl, cream together the butter and sugar until light and fluffy.
• Add the eggs one at a time, beating well after each addition.
• Stir in the vanilla and almond extracts.
• Gradually add the sifted dry ingredients to the wet ingredients, mixing until just combined.
• Fold in the blended fruit mixture and chopped nuts (if using).
• Baking:
• Pour the batter into the prepared cake pan and smooth the top with a spatula.
• Bake in the preheated oven for 1.5 to 2 hours or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
• Alcohol Soak:
• Once the cake has cooled, poke several holes in the top with a toothpick.
• Pour the additional cup of cherry brandy or rum over the cake, allowing it to soak in. You can do this in stages, letting the alcohol absorb gradually.
• Storage:
• Wrap the cooled cake tightly in plastic wrap and store it in an airtight container.
• Allow the cake to mature for at least a few days to a week, feeding it with additional alcohol if desired.

Notes

Share the happiness!

If you adore this Guyanese black cake recipe, please consider giving it a 5-star rating and spreading the joy with your loved ones. I hope you a wonderful experience in both preparing and enjoying this delectable cake, just as my family does. Feel free to share your own family recipe stories in the comment, I'd love to hear them!

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