Guyanese Black Cake is a rich, dark fruit cake traditionally prepared for Christmas and other special celebrations. It is made with a generous mixture of dried fruits, such as raisins, currants, prunes, and cherries, which are finely chopped or blended before being combined with a buttery cake batter. Brown sugar and burnt-sugar colouring give the cake its distinctive deep colour and rich caramel flavour.
This festive cake is known for its moist texture and intense fruit flavour. Many traditional versions use fruit soaked in rum or wine for an extended period, sometimes months in advance. This recipe offers an alcohol-free alternative using grape juice and citrus juice while keeping the characteristic richness and festive flavour of Guyanese Black Cake.
1. Soak the Fruits: Combine raisins, currants, prunes, cherries, and candied peel in a bowl. Add grape juice and orange juice. Cover and refrigerate overnight, stirring occasionally.
2. Prepare the Fruit Mixture: Blend or finely chop the soaked fruits into a thick mixture. Set aside.
3. Prepare the Oven: Preheat the oven to 150°C (300°F). Grease a deep 8-inch cake tin and line it with baking paper.
4. Cream Butter and Sugar: In a large bowl, beat softened butter and brown sugar until light and creamy.
5. Add the Eggs: Add the eggs one at a time, beating well after each addition. Stir in vanilla extract and orange zest.
6. Combine the Dry Ingredients: In a separate bowl, sift together flour, baking powder, salt, mixed spice, cinnamon, and nutmeg.
7. Make the Batter: Gradually fold the dry ingredients into the butter mixture. Add the blended fruit mixture and burnt-sugar syrup. Mix until evenly combined.
8. Fill the Cake Tin: Pour the batter into the prepared tin and smooth the surface. Gently tap the tin to remove large air pockets.
9. Bake the Cake: Bake for approximately 1 hour 30 minutes to 2 hours. Check the centre with a skewer; it should come out without wet batter. If the top browns too quickly, cover loosely with foil.
10. Cool Completely: Remove the cake from the oven and let it cool in the tin for about 20 minutes. Transfer to a wire rack and allow it to cool completely before slicing.
11. Serve: Cut into small slices and serve with tea, coffee, or as part of a festive dessert table.
All-purpose flour – 2 cups, Butter – 250 g
Brown sugar – 1 cup, Eggs – 4
Mixed dried fruits – 2 cups, Cherries – ½ cup
Browning sauce – 2 tbsp, Mixed spice – 1 tsp
Cinnamon – ½ tsp, Nutmeg – ½ tsp
Baking powder – 1 tsp, Vanilla extract – 1 tsp
Lime zest – 1 tsp, Fruit juice – ¼ cup
No valid video found.
Mango Kulfi is a creamy and refreshing Indian frozen dessert made with ripe
30 To Be Ready
Available
Peanut Butter Parfait is a creamy and indulgent layered dessert made with sm
30 To Be Ready
Available
Available
