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Guyana Black Cake
Ingredients
At a glance
Dessert/ Sweets
- 1½ lb mixed dried fruit
- 2 oz mixed peel
- 1 tsp mixed spice
- 4 oz chopped peanuts
- 8 oz soft brown sugar
- 8 oz margarine
- 6 eggs
- ¼ tsp baking powder
- 8 oz flour
- ½ bottle red wine and/or rum
- 1 lb sugar for making caramel
- 2 tbsp red wine for making caramel
Methods/steps
- Wash and dry the fruits, then grind or chop the fruits, nuts and fruit peel together.
- Caramel: Heat the sugar and when melted, add the wine. Simmer until dark color is obtained.
- Mix the wine and the rum and pour over the fruits. Leave to soak for a day or more (up to three months).
- Grease and double line an 8-inch cake pan.
- Cream the sugar and margarine. Add eggs one at a time (beaten or unbeaten).
- Add fruits and stir well. Add enough caramel to make it as dark as desired.
- Sift the flour, baking powder and powdered spice together. Add a little at a time and fold in. Mix to a soft dropping consistency using wine or rum.
- Pour the mixture into the prepared pan and bake in a slow oven, 300°F for 2 hours (on middle shelf).
- Pour wine and rum over immediately after cake is baked. Repeat 3 or 4 times.
- Note: Store-bought caramel may also be used.
Reviews
Comment by Aaron430 ,
Thursday, 22 December 2011
The best recipe I ever taste! I soak my fruits from a year in advance, so I modified it a little. I used about 2 1/2 cups of fruit in this recipe, and about 2 tablespoon burnt sugar. Thanks for it!