Black Cake Guyana Recipe

Black Cake: Caribbean RumSoaked Fruit Cake Alica's …

WEBMay 11, 2021 · Bake the cake at 275 degrees F for 60-80 minutes. As soon as the cake comes out of the oven, pour the cherry brandy + dark rum …

1. Wash and dry all fruits. Mix together in a large bowl. Place fruits a little at a time in a food processor, food mill, or ninja blender. Add enough wine to grind fruits to a paste. Repeat process until fruits have been macerated. Fruit mixture should not be too watery. Add 3-4 cups dark rum. Stir and let mixture soak at minimum one week or even one year+. Adding more wine or rum periodically.
2. If using store-bought burnt sugar, skip this step. Place sugar in a small saucepan. On low heat turn sugar with a spoon until it begins to caramelize. Once dark brown, add wine and remove from heat. Let cool completely.
3. Preheat oven to 275 or 300 degrees F.
4. Line 3-8in or 2-9in baking pans with parchment paper. Trim paper and set aside.

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Grandma Irma’s Guyanese Black Cake Recipe Foodie …

WEBDec 10, 2020 · Mix well. Preheat oven to 300℉ for the first hour then reduce the heat to 275 ℉. Grease and line your pans; then evenly …

1. In a food processor or blender add ½ of each fruit (raisins, prunes, cherries, and mixed peel) then a bit of water. Pulse until a smooth paste is formed. Repeat with second ½ of fruits. Soak fruits in Port Wine and Sherry Wine for a few weeks before baking. Alternative method: “Stew” your blended fruits on medium heat with the Port and Sherry wine for 15 minutes (mixing periodically to ensure it does not stick to pan) then allow to cool completely (let it cool for at least 5 hours).
2. Crack eggs then add rose water, cinnamon, nutmeg, almond essence, mixed essence, aniseed essence. Mix.
3. Manually by hand or mixer, whip the butter and brown sugar until it is light and fluffy
4. Add egg mixture gradually into creamed butter to avoid curdling while mixing on medium speed.

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