How to make Guyanese Traditional Black Fruit Cake/Rum Cake🇬🇾Cake#

dark rum

🥗Healthier: non-alcoholic rum extract

💰Cheaper: apple juice

Non-alcoholic extract provides flavor without alcohol.

mixed dried fruits

🥗Healthier: fresh fruits

💰Cheaper: canned fruits

Fresh fruits can be healthier but may alter texture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

Measure and prepare all the ingredients first to be organized.

Blend the cherries and mixed peels together.

Preheat the oven to 225°F (approximately 107°C).

Grease and line an 8-inch round cake pan and set aside.

Cream the butter and demerara light brown sugar until it turns slightly creamy.

Add the eggs one at a time, mixing well between each addition.

Add the fruit mixture and burnt sugar browning (or store-bought browning) and mix well to combine.

Add the dry ingredients and mix well to combine.

Pour the batter into the prepared baking tin.

Place the pan on the middle rack of the oven and bake for 1 hour and 50 minutes, or until a toothpick inserted comes out clean.

Allow it to cool for ten minutes in the oven before removing it.

Pour 1/4 cup of red wine on top of the cake while it's still warm and allow it to soak overnight to develop its unique flavor.

The next day, pour 1/4 cup of rum on top and allow it to soak for another day to make it more moist.

Serve and enjoy on the third day for best results.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens