Guyanese Black Cake
Guyanese Black cake, also known as Caribbean fruitcake or rum cake, is a rich, flavorful dessert often enjoyed during the holiday season. It’s named black cake because of its deep, dark color achieved by soaking dried fruits in alcohol for weeks or even months. The soaking process is essential because it allows the fruits to absorb the alcohol, infusing them with flavor and moisture, which are key to creating the perfect black cake.
Black Cake has a rich history, particularly in Guyana, where it is often made for Christmas and other celebratory occasions – it is the traditional Guyanese wedding cake which is topped with almond paste (marzipan) and royal icing. One of the key characteristics of Guyanese Black Cake is that it’s often made in advance, allowing the flavors to mature over time. “Feeding” the cake with additional rum or wine as it ages enhances its flavor and keeps it moist. Aging the cake allows the spices, fruits, and alcohol to meld together, creating a complex, warm, and deeply satisfying flavor profile.
Tips and Tricks for Perfect Guyanese Black Cake
Making Guyanese Black Cake can seem intimidating, but with a few tips and tricks, you can easily master this dessert. Here are some essential points to keep in mind:
Soak the Fruits in Advance
The first step in preparing Guyanese Black Cake is soaking the dried fruits in alcohol. This is crucial for two reasons: it helps to plump the fruits, adding moisture to the cake, and it infuses them with the deep, rich flavors of the alcohol. Soak your dried fruits (like raisins, currants, and prunes) for at least 2 weeks, though longer is recommended and customary for maximum flavor. We will dive into this some more in a bit.
Use Fresh Spices
Freshly ground spices can make a world of difference when it comes to flavor. Rather than using pre-ground cinnamon, nutmeg, or cloves, grind your own for a richer, more intense flavor. Freshly ground spices tend to have a stronger fragrance and flavor, which can elevate the depth of your Black Cake.
Use Cake Coloring or Browning
The signature dark color of Guyanese Black Cake comes from the browning or caramelization of sugar. This step is important because it also contributes to the cake’s deep, slightly bitter flavor that balances the sweetness of the fruits. Cake coloring (not to be confused with food coloring) or browning can be bought at your local Caribbean market, however it can be made at home. To make browning, heat sugar in a pan until it melts and darkens, then add a small amount of water to stop the process. Let the syrup cool before adding it to your cake mixture.
Don’t Overmix the Batter
Black Cake batter should be mixed just enough to combine the ingredients. Overmixing the batter can lead to a denser, less moist cake. Mix the dry ingredients into the wet ingredients gently and stop as soon as everything is incorporated.
Bake Low and Slow
Guyanese Black Cake requires a long baking time at a relatively low temperature. Baking at around 275°F (135°C) for 2-3 hours ensures that the cake cooks through without burning on top. It’s also a good idea to check the cake during the last 30 minutes of baking, to ensure it doesn’t dry out. If the top of the cake darkens too much, cover it loosely with foil to prevent burning.
Let It Rest
Like many fruitcakes, Guyanese Black Cake improves with age. After baking, immediately drizzle with alcohol then let the cake cool completely before wrapping it in wax paper and foil. Store it in an airtight container and allow it to rest for at least 24 hours before serving. If you’re making it well in advance, you can continue to “feed” the cake with rum or wine every few days to keep it moist and enhance the flavor.
Why Soak Fruits for Caribbean Black Cake?
The primary purpose of soaking fruits for black cake is to infuse them with alcohol. This infusion enhances the fruits’ natural flavors while softening them, making them perfect for blending into the cake batter. Additionally, alcohol acts as a preservative, ensuring that the cake stays fresh for a longer period. The longer you soak the fruits, the richer and deeper the flavors become, and the more aromatic the cake will be.
Soaking fruits also allows you to experiment with different types of alcohol and fruits to create a cake that’s uniquely yours. Whether you prefer a deep, rich rum flavor or a lighter brandy infusion, soaking the fruits properly is the key to making an unforgettable black cake.
How Long to Soak Fruits
While some people might soak their fruits for as little as a few weeks, soaking fruits for black cake is most effective when done over 2 months to a year. The longer the fruits soak, the better the flavors infuse, creating a more complex and richer fruit mixture. Many traditional bakers begin soaking their fruits a year ahead to allow the flavors to mature and develop fully
However, if you’re short on time, a minimum of two weeks can still result in a good cake, but for the best results, allow the fruits to soak for at least 2 months.
The Best Types of Fruits to Use for Black Cake
For a classic black cake, you’ll need a variety of dried fruits. Here are the most common fruits that are used in this recipe:
- Raisins: These are the foundation of any black cake. They provide sweetness and contribute to the cake’s dark color.
- Currants: Currants offer a tart contrast to the sweetness of raisins, adding a touch of complexity to the flavor.
- Prunes: Known for their rich sweetness and moisture, prunes help keep the cake soft and moist.
- Cherries: Maraschino or dried cherries add a vibrant pop of color and a slight tartness to the fruit blend.
- Candied Citrus Peel or Dried Orange Peel: Adds a hint of citrus to the cake.
What Alcohol to Use for Guyanese Black Cake
The alcohol you use in Guyanese Black Cake is essential for enhancing the flavors and ensuring the cake remains moist. Here are the best ones to use:
- Dark Rum: Dark rum is the traditional choice for Guyanese Black Cake. It gives the cake a rich, deep flavor that’s both sweet and slightly smoky. Dark rum has a complex flavor profile that enhances the cake rather than overpowering it.
- Port Wine; Port wine is can be used in combination with rum or on its own. If rum has too strong of a flavor or alcohol content, consider using port instead. It adds a fruity sweetness that complements the richness of the dark rum but can also adds depth and complexity to the flavor of the cake.
- Cherry Brandy or Sherry: Cherry Brandy can also be used in Guyanese Black Cake, though it is less traditional. Cherry brandy provides a sweet, fruity flavor that works well with the fruit and spices in the cake.
Ingredients for Black Cake
- Butter
- Brown Sugar
- All purpose flour
- Baking powder
- Salt
- Cinnamon
- Nutmeg
- Mace
- Ground Cloves
- Eggs
- Vanilla and Almond extracts
- Soaked Fruit Mix
Preparing the Cake Batter:
- Preheat the oven and line baking pans
- Mix the Dry Ingredients
- Cream the Butter and Sugar
- Add the Eggs Slowly
- Add the Vanilla and Almond Essences
- Incorporate the Fruit Mixture
- Add the Dry Ingredients
- Stir in the Caramel or Cake Coloring
- Stir in Rum
- Bake at 275 degrees.
- Soak with alcohol as soon as it comes out of the oven.
Maturing and Storing the Cake:
Allow the cakes to sit for at least 24 hours before serving, although it will continue to improve in flavor as it matures. For best results, wrap the cakes tightly and let age for several days or even weeks. You can continue to “feed” the cake by brushing it or spraying it with a little more dark rum every few days to keep it moist and enhance the flavor. Store the cake in an airtight container, and remember, the longer it sits, the richer and more flavorful it becomes.
Traditional Guyanese Christmas recipes to try:
- Caribbean Fruit Cake
- Ginger Beer
- Sorrel
- Guyanese Pepperot
- Garlic Pork
- Guyanese Plait Bread
- Aniseed Bread
- Guyanese Sponge Cake
Get the Recipe Guyanese Black Cake
Ingredients
For the Fruit Mix
- 1 lb currants
- 1 lb raisins
- 1 lb prunes
- 1/4 lb cherries
- 2 cups dark rum or port
- 1/4 lb candied citrus peel
For the Cake Batter
- 1 lb all-purpose flour, 3 1/2 cups
- 1 lb unsalted butter, 4 sticks
- 2 cups brown sugar
- 1/2 tsp salt
- 10 large large eggs
- 1/4 cup cup caramel or cake coloring
- 3 tsp baking powder
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp mace
- 1 tsp ground cloves
- 1/2 tsp vanilla essence
- 1/2 tsp almond extract
- 1/4 cup rum
- extra rum for feeding the cake
Equipment
- mixing bowl
- hand mixer
- measuring cup
- measuring spoon
- scale (optional)
- 9 inch cake pan
- spatula
Instructions
For the Fruit Mix
- Soak in Alcohol: Place fruits in a large bowl and add about 2 cups of rum or port wine to the mixture.
- Let It Sit: Cover the mixture and let it sit for at least 2 weeks in an airtight container. The longer the fruits soak, the richer the flavor of the cake will be. It’s best to give the mixture time to mature. Use the steep method if short on time.
- Grind fruits. You can do this using a food mill or a food processor for a smoother consistency. Grind the fruits until they’re fine and well mixed,
To make the batter:
- Preheat the Oven: Preheat your oven to 275°F (135°C). Grease and line two 9-inch baking pans with parchment paper to ensure the cakes don’t stick to the pan. Set aside.
- Mix the Dry Ingredients: In a separate bowl, sift flour. Whisk in baking powder, salt, cinnamon, nutmeg, mace, and cloves. Set this aside for later.
- Cream Butter and Sugar: In a large mixing bowl, combine the unsalted butter and brown sugar. Use an electric mixer to beat them together until light, fluffy, and pale in color. This process incorporates air into the mixture, which helps create a soft cake texture.
- Add Eggs Gradually: Add the eggs one at a time, making sure to mix well after each addition to ensure each egg is fully incorporated. Do not rush this step. Adding too many eggs at once can cause the mixture to curdle, so patience is key.
- Add Flavors: Once all the eggs have been added, stir in the vanilla essence and almond essence until fully combined. These flavorings will enhance the aroma of the cake.
- Incorporate the Fruit Mixture: Next, add the prepared fruit mixture (which has been soaked in rum or port wine) into the batter. Mix it in gently, making sure all the fruits are evenly distributed throughout the batter.
- Combine Dry Ingredients: Gradually add the dry ingredient mixture (flour, spices, and baking powder) into the wet ingredients. Mix gently until the batter is smooth, making sure there are no lumps. Be careful not to overmix, as this can result in a denser texture.
- Add Caramel Coloring: To achieve the deep, rich color, stir in browning or cake coloring. Use about 1/4 cup or as needed to reach the desired shade. This step gives the cake its signature dark appearance.
- Stir in Rum: Finally, add the rum to the batter and mix until fully incorporated. The rum enhances the flavor and keeps the cake moist during the baking process.
- Bake Low and Slow: Pour the batter evenly into the prepared cake pans, smoothing out the top with a spatula. Bake the cakes at 275°F (135°C)for about 2 to 3 hours, or until a skewer or toothpick inserted into the center comes out clean. It’s important to bake the cake at a low temperature to allow it to cook through without burning.To prevent the tops from browning too quickly, check the cakes regularly after the first hour. If the tops begin to darken too much, cover them loosely with aluminum foil.
- Cool the Cakes: Once baked, remove the cakes from the oven. Prick with a tooth pic then pour an additional ¼ cup of rum, port or cherry brandy over the cake. Let cakes cool completely in the pans. Aftercooling, remove the cakes from the pans and wrap them tightly in wax paper or plastic wrap
Video
Hi Jehan
I’m originally from Guyana but never learned how to prepare these dishes that I enjoy eating occasionally.. looking forward to cooking for my friends and family.. I have full confidence as you as my teacher..
Sincerely
Joy
Live your recipes and show!! Hv been following u on these awesome dishes! Any update to the black cake recipe available? I Dem to only come up with the 2011 version and it appears some instructions hv been left out, I do scroll to find it in comments but ws just wonder if u did update and I just didn’t find it. Thanks for an awesome job!
Mela, thank you, it’s just recently updated a few weeks ago.
Any suggestions on how to make the icing for the black cake?
Nuala, the icing is simply a royal icing. Any royal icing recipe will work.
Hi Jehan. How many cups of fruit would you say is in the mixture?
Hi, I can’t say as it wasn’t measured by cups.
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A few points about your recipe. The first thing you have to let your readers know is that when baking a kitchen scale is needed.
No averaging when baking a cake. With the amount of fruit, butter and flour used, why 10 eggs and not 12?
Lots of liquid is needed when the soaked fruits is combined the butter and eggs. If the mixture is too tight before adding the flour, then you will have a stiff cake like the one you baked there, which some people in Guyana would call a “dough boy”.
Mixing of the batter is not easily explained in a recipe.
Hi Reginald, using a kitchen scale does produce more accurate results but the average cook does not own a kitchen scale and most likely won’t just to make one recipe. The average cook owns mixing cups and the ingredients were weighed first and then measured. The fruits are soaked with enough liquid and if there isn’t enough liquid in the fruits that is easily corrected by adding the liquid to the batter. It doesn’t matter if the liquid is in the fruits or added directly to the cake as long as the cake has enough liquid and is the right consistency. As you can see from the video the mixture was not stiff before adding the flour but thank you for your opinions.
Hi my dear, you are doing a very great job.God Bless you with this cooking talent.Love & God Bless.
Thank you so much!
Do you put all the blended fruits (3 1/2 lbs) in the cake? Thank you for sharing your recipes.
Yes it all goes into the cake. Thank you!
Absolutely love this recipe. I tried it with high wine and oohhh boy. High wine in black cake is not for the faint of heart, but taste real good ????.
Thank you! I definitely wouldn’t recommend using high wine. A gold rum would be better.
Hi Jehan, thank you for the wonderful recipe! I was wondering if it would change the taste of the cake if I didn’t use citrus peel and candied cherries? I have some family allergic to it, and would love some recommendations to make it taste close to the original.
Thank you!
Hi you can leave both out and it will still be fantastic.
Thank you very happy with my cake every year all because I follow your recipe