Grandma Irma's Best Guyanese Black Cake Recipe
Guyanese Black Cake recipe is a rich, rum-soaked delight, dark and moist. A Christmas and wedding classic, each bite unveils timeless joy.
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!