🇬🇾 Guyanese old fashion black cake| Recipe| made with star fruit/ 5 finger

dark rum

🥗Healthier: apple cider

💰Cheaper: white rum

Apple cider provides a non-alcoholic option while white rum is often less expensive.

mixed dried fruits

🥗Healthier: fresh fruits

💰Cheaper: raisins

Fresh fruits can reduce sugar content while raisins are a budget-friendly dried fruit.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free alternative, while margarine can be more economical.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed, while granulated sugar is often cheaper.

Prepare the mixed dried fruits by blending them to a chunky consistency.

Sift the all-purpose flour and mix in the spices (cinnamon, nutmeg, cloves, ginger) and set aside.

In a pot, add brown sugar and let it caramelize until it reaches a dark color, then add water and stir. Remove from heat and let it cool.

Combine the eggs with almond extract and vanilla extract to cut the raw egg taste and smell.

Cream the butter and both sugars (brown and granulated) until light and airy, scraping down the sides of the bowl occasionally.

Add the eggs to the butter mixture a little at a time until well combined.

Lower the mixer speed and add the blended fruit to the mixture, mixing until combined.

Gradually add the flour mixture to the batter, again lowering the mixer speed to prevent flour from splattering.

Add the cooled burnt sugar to the batter, mixing until the desired color is achieved.

Fold the batter by hand to ensure everything is mixed evenly.

Transfer the batter to a greased baking pan lined with parchment paper, filling it partially.

Preheat the oven to 275°F (135°C) and prepare a water bath in the bottom of the oven.

Bake the cake for about 2 hours and 10 minutes, checking for doneness.

Once baked, saturate the cake with wine and dark rum while it's still warm.

Allow the cake to cool completely before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens