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5.0 from 6 votes

Guyanese Black Cake

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings: 14
Calories: 979 kcal
Course: Others

Ingredients

  • 1 lb dried currants
  • 1 lb Dried prunes
  • 1 lb raisins
  • ½ lb Maraschino cherries
  • ½ lb candied citrus peel
  • Bottle of spiced rum
  • 4 sticks of butter
  • 2 cups brown sugar
  • 10 eggs
  • 1 tsp vanilla
  • 3 ½ cups flour
  • ¾ tsp salt
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground cloves

Instructions

    Cup of Yum
  1. All ingredients ready? Let's begin!
  2. To soak the fruit: Grind all the fruit using a food processor or strong blender. Add 2 cups of rum and place in an airtight container. Store in a dry, dark place for a minimum of two weeks. It can be kept like this for several years if desired. Alternatively, you can soak the fruit in the rum and blend it all together after it's soaked.
  3. Before baking, make sure to leave all ingredients out at room temperature.
  4. Preheat the oven to 275F and prep 2 9-inch baking dishes, circular or square, it doesn't matter.
  5. To make the burnt sugar: Put all the sugar in a pan over low heat. Stir constantly with a wooden spoon until it melts. Keep stirring as it darkens to a dark brown then add 3 tbsp of rum and remove from heat. Stir together to mix well.
  6. In a large mixing bowl, add all the eggs. Whisk to combine. Add the vanilla and whisk again.
  7. In a new large mixing bowl add the flour, salt, baking powder, cinnamon, nutmeg, and cloves. Whisk together until combined. Set aside.
  8. Use the bowl of a stand mixer with a paddle attachment (or use a hand-held mixer or your own strength and a spatula). Add the room temperature butter into the bowl and beat until light and fluffy.
  9. Slowly add the egg mixture and beat after each one until incorporated.
  10. Add three cups of the fermented fruit mash, about ½ a cup at a time, mixing well after each addition. Add the flour about 1 cup at a time and use a spatula to fold in until combined.
  11. Add spoonfuls of the burned sugar and fold in until you get a nice dark color. It will darken further after baking as well. You will probably need at least 4 tbsp, but I like to use more.
  12. Make sure everything is mixed together before evenly pouring into the cake tins and smoothing the top with a spatula.
  13. Bake in the oven for an 1 ½ -2 ½ hours, checking periodically. It is difficult to visually tell when the cake is done due to the color, so check by inserting a skewer or fork. If it comes out clean, the cake it ready to remove from the oven.
  14. After removing the cake from the oven, without waiting for it to cool, pour a cup of rum over each cake and use a brush to make sure it spreads evenly.
  15. Allow the cake to cool completely before removing from pan.
  16. Store the cake in a closed container for several days before serving. Depending on your preferences, you should add more rum every few days so the flavor continues to infuse and the cake doesn't dry out.
  17. After a few days serve and enjoy!

Nutrition Information

Calories 979kcal (49%) Carbohydrates 146g (49%) Protein 10g (20%) Fat 30g (46%) Saturated Fat 18g (90%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 186mg (62%) Sodium 482mg (20%) Potassium 891mg (25%) Fiber 8g (32%) Sugar 77g (154%) Vitamin A 1274IU (25%) Vitamin C 4mg (4%) Calcium 176mg (18%) Iron 5mg (28%)

Nutrition Facts

Serving: 14Serving

Amount Per Serving

Calories 979

% Daily Value*

Calories 979kcal 49%
Carbohydrates 146g 49%
Protein 10g 20%
Fat 30g 46%
Saturated Fat 18g 90%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 186mg 62%
Sodium 482mg 20%
Potassium 891mg 19%
Fiber 8g 32%
Sugar 77g 154%
Vitamin A 1274IU 25%
Vitamin C 4mg 4%
Calcium 176mg 18%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.