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.