South American Guyana is known for its Guyanese black cake. It is a fruitcake eaten at weddings, Christmas, and other celebrations.
The cake is made from raisins, currants, prunes, and cherries soaked in rum and wine for months to blend the tastes. Spiced cake batter with cinnamon, nutmeg, allspice, and cloves is added to the fruit blend.
Slowly baking at low temperature turns the cake black. It tastes best with robust coffee or tea and a rum or brandy sauce.
Guyana’s beloved black cake is passed down through the years. Guyana and the globe love this decadent dessert.
Best Guyanese Black Cake
I’m always on the lookout for unique and delicious recipes from around the world. And one dessert that has always piqued my interest is Guyanese black cake. With its rich blend of fruits, spices, and alcohol, it’s a dessert that’s sure to impress anyone who tries it.
So, after doing some research and getting some tips from friends who have made this cake before, I decided to try my hand at making a Guyanese black cake. And let me tell you, it was definitely worth the effort!
In this blog post, I’ll be sharing my step-by-step instructions for making Guyanese black cake, along with some tips and tricks to help you along the way. So let’s get started!
Guyanese Black Cake Ingredients:
- 1 lb raisins
- 1 lb currants
- 1 lb prunes
- 1 lb cherries
- 1 lb mixed peel
- 1 lb brown sugar
- 1 lb butter
- 12 eggs
- 2 cups flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground allspice
- 1 tsp ground cloves
- 1 cup rum
- 1 cup red wine
How To Make Guyanese Black Cake
Step 1: Preparing the Fruit Mixture
The first step in making Guyanese black cake is to prepare the fruit mixture. This is done by combining all of the dried fruits and mixed peel in a large bowl, along with the rum and red wine. Make sure to mix everything together thoroughly, then cover the bowl with a lid or plastic wrap and let it sit for at least a few days (or up to several months) to allow the flavors to meld together.
I chose to soak my fruit mixture for about two weeks, stirring it occasionally to make sure all of the fruits were evenly coated with the alcohol. But you can adjust the soaking time based on your personal preference – the longer the mixture sits, the more intense the flavors will be.
Step 2: Making the Cake Batter
Once your fruit mixture is ready, it’s time to start making the cake batter. In a separate bowl, cream together the butter and brown sugar until light and fluffy. Then, beat in the eggs one at a time, making sure to mix well after each addition.
In a separate bowl, sift together the flour, baking powder, and spices. Then, gradually add the dry ingredients to the butter mixture, mixing well after each addition.
Step 3: Combining the Fruit Mixture and Cake Batter
The next step is to combine the fruit mixture and cake batter. Using a spatula, gently fold the fruit mixture into the cake batter, making sure to mix everything together thoroughly.
At this point, you should have a thick, dark batter that’s bursting with fruit and spice flavors. But don’t worry if it looks a little lumpy – that’s just the fruit mixture!
Step 4: Baking the Cake
Now it’s time to bake the cake. Preheat your oven to 300°F (150°C) and grease a 9-inch cake pan with butter or cooking spray.
Pour the batter into the prepared pan, smoothing it out with a spatula. Then, cover the pan with a layer of parchment paper or aluminum foil to prevent the cake from browning too quickly.
Bake the cake for about 2 ½ to 3 hours, or until a toothpick inserted into the center of the cake comes out clean. The baking time may vary depending on your oven and the size of your cake pan, so keep an eye on it as it bakes.
Step 5: Let the Cake Cool
Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then, remove it from the pan and let it cool completely on a wire rack.
As the cake cools, you’ll notice that it becomes darker in color and develops a rich, complex flavor. This is thanks to the long soaking time of the fruit mixture, which infuses the cake with a deep, boozy aroma and taste.
Serving the Guyanese Black Cake
Once the cake has cooled, it’s ready to be served. Guyanese black cake is traditionally served with a rum or brandy sauce, which adds an extra layer of richness and sweetness to the dessert.
To make the sauce, simply mix together some sugar, butter, and rum in a small saucepan and heat it over low heat until everything is melted and combined. Then, drizzle the sauce over the cake just before serving.
Guyanese black cake is a dense, decadent dessert that’s perfect for special occasions or anytime you want to treat yourself to something indulgent. It’s a labor of love, with the fruit mixture requiring several days (or even weeks) of soaking time, but the end result is absolutely worth it.
How to Serve Guyanese Black Cake
A simple sauce made with sugar, butter, and rum or brandy is a classic pairing with Guyanese black cake. Drizzle the sauce over the cake just before serving for an extra layer of richness and sweetness.
A dollop of lightly sweetened whipped cream is a perfect complement to the dense, boozy cake.
The cool, creamy texture of vanilla ice cream is a great contrast to the warm, spicy flavors of the cake.
A lightly sweetened fruit compote made with seasonal fruits is a refreshing accompaniment to the rich cake.
Easy Guyanese Black Cake Recipe
Ingredients
- 1 lb raisins
- 1 lb currants
- 1 lb prunes
- 1 lb cherries
- 1 lb mixed peel
- 1 lb brown sugar
- 1 lb butter
- 12 eggs
- 2 cups flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground allspice
- 1 tsp ground cloves
- 1 cup rum
- 1 cup red wine
Instructions
- Step 1: Preparing the Fruit Mixture
- The first step in making Guyanese black cake is to prepare the fruit mixture. This is done by combining all of the dried fruits and mixed peel in a large bowl, along with the rum and red wine. Make sure to mix everything together thoroughly, then cover the bowl with a lid or plastic wrap and let it sit for at least a few days (or up to several months) to allow the flavors to meld together.
- I chose to soak my fruit mixture for about two weeks, stirring it occasionally to make sure all of the fruits were evenly coated with the alcohol. But you can adjust the soaking time based on your personal preference – the longer the mixture sits, the more intense the flavors will be.
- Step 2: Making the Cake Batter
- Once your fruit mixture is ready, it’s time to start making the cake batter. In a separate bowl, cream together the butter and brown sugar until light and fluffy. Then, beat in the eggs one at a time, making sure to mix well after each addition.
- In a separate bowl, sift together the flour, baking powder, and spices. Then, gradually add the dry ingredients to the butter mixture, mixing well after each addition.
- Step 3: Combining the Fruit Mixture and Cake Batter
- The next step is to combine the fruit mixture and cake batter. Using a spatula, gently fold the fruit mixture into the cake batter, making sure to mix everything together thoroughly.
- At this point, you should have a thick, dark batter that’s bursting with fruit and spice flavors. But don’t worry if it looks a little lumpy – that’s just the fruit mixture!
- Step 4: Baking the Cake
- Now it’s time to bake the cake. Preheat your oven to 300°F (150°C) and grease a 9-inch cake pan with butter or cooking spray.
- Pour the batter into the prepared pan, smoothing it out with a spatula. Then, cover the pan with a layer of parchment paper or aluminum foil to prevent the cake from browning too quickly.
- Bake the cake for about 2 ½ to 3 hours, or until a toothpick inserted into the center of the cake comes out clean. The baking time may vary depending on your oven and the size of your cake pan, so keep an eye on it as it bakes.
