Guyanese Black cake/Rum Cake Recipe

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.

Prepare the fruits for soaking by using mixed peel, golden raisins, red cherries, black raisins, and prunes.

Add the mixed fruits to a bowl and pour in dark rum and red wine until the fruits are covered.

Cover the bowl and leave the fruits to soak overnight, or for a month or two for better flavor.

After soaking, blend the fruits until they are chopped finely, not into a paste, adding some wine to help the blending.

Mix the blended fruits together in a bowl to ensure they are well combined.

Set up the mixer and add room temperature butter and brown sugar, starting on low speed and increasing until fluffy.

Add eggs two at a time, mixing well after each addition and scraping down the sides of the mixer as needed.

Check that the sugar is melted by feeling for grains with your finger.

Add spices and mixed essence to the mixture, then gradually add flour until fully incorporated, scraping down the sides again.

Add baking powder to the batter and fold it in gently.

Add the prepared fruits to the batter, measuring them for a specific amount, and mix until evenly distributed.

Add browning to the batter and mix until the desired dark color is achieved.

Prepare three 9-inch cake pans by lining the bottoms with parchment paper and spraying the sides with cooking spray, then dusting with flour.

Pour the batter into the prepared pans, giving it a good stir before pouring.

Preheat the oven to 325°F (163°C) and place a water bath in the oven before adding the cakes.

Check the cakes after one hour; if not done, continue checking every 20 minutes until a toothpick comes out clean.

Once done, pour about a quarter cup of red rum or red wine over each cake to absorb into the cake.

Allow the cakes to cool completely in the pans before removing them.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens