How To Make Guyanese Black Cake Even Better! Christmas Cake

dark rum

🥗Healthier: non-alcoholic rum extract

💰Cheaper: apple juice

Non-alcoholic options provide flavor without alcohol.

mixed dried fruits

🥗Healthier: dried fruits of choice

💰Cheaper: raisins

Using specific dried fruits can reduce costs.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

Cream together 2 sticks of softened butter and sugar until light and fluffy, about 3 minutes.

Add 5 eggs one at a time, mixing well after each addition.

Mix in a combination of vanilla extract and almond extract.

Add the soaked fruits (prunes, raisins, citrus peel, candied citrus peel, and cherries) that have been soaked in rum for at least a year, and mix until blended.

In a separate bowl, mix together all-purpose flour, baking powder, salt, and spices (cinnamon, nutmeg, cloves, and ground mace).

Add the dry ingredients to the wet ingredients on the lowest setting.

Add cake coloring and more rum to achieve the desired dark color, mixing gently until well combined.

Pour the batter into a greased and parchment-lined 9-inch baking pan and smooth the top.

Bake in a preheated oven at 275°F for about 1.5 hours.

Brush or drizzle the top of the cake with more rum as soon as it comes out of the oven to keep it moist and flavorful.

Let the cake sit for a few days, adding rum periodically to preserve it.

Knead almond paste to soften, then roll it out on a silicone mat or dusted countertop to about an eighth of an inch thick.

Brush the top of the cake lightly with rum or cherry brandy to help the almond paste stick, then place the almond paste on top and trim excess.

Make royal icing by mixing icing sugar, meringue powder, water, almond extract, and vanilla extract until thick but spreadable.

Spread a layer of royal icing over the almond paste and sides of the cake, allowing it to harden before cutting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens