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
looks delightful 🙂
Yum! This looks so good.
One word comes to mind: YUM! mmmmmmmmmmmmm 😀
Happy New Year Jihan!
Is there a substitute for rum in both black cake and fruit cake?
You can use port as a substitute.
Hi Jehan you did not say at what point in making this cake u add the soaked fruits please reply. Ps. I have fruit that been soaking for a while can you please tell me how many cups of fruits I have to add to achieve such a beautiful black cake’ thank you. Looking forward for your reply. Thanks again
Oops…thanks for pointing that out. I’ve updated the recipe. You add the fruits to the butter/egg mixture before adding the flour.
it look so delious but do u have a eggfree recipe i am a vegetarian thks
Sorry Simone, I don’t have an egg free recipe.
I want to eat this cake NOW!!
Looks good. That is is good knife you use to cut that cake.
Is it kay if you don’t have the caramel?
Michelle the caramel makes gives the black cake it’s signature color. If you don’t add it, the cake will be brown in color.
Can you recommend a brand of rum/port wine used for soaking the fruits as well as a brand of dark rum? Also, if I don’t use the caramel/food coloring, does the detract from the flavor? I can’t find any candied citrus fruit mix (I live in NC), so can you tell me the kinds of fruit peels and about how many of each I should use to make 1/4 lbs of the mix? Additionally, what is mace? Thank you for all your help. This will be the first time I’ll be making this.
Hi Serena, I will try to help you as best as I can. I use any cheap rum or port wine to soak the fruits, it really doesn’t matter. Caramel does add to the flavor but it will hugely impact the color of the cake, it will not be black. Candied fruit peel can be found at Walmart in the section with dried apricots and raisins and such. It is made with citrus peels such as orange, lemon and citron and also cherries. I don’t have a recipe for you so it’s difficult for me to tell u exactly how much of each to use as I’ve never made my own. Mace is the membrane that surrounds the nutmeg that’s ground into a fine powder. It should be available in the spice aisle. I hope I’ve answered all of your questions.
Oh, okay. I’ll go foraging in Walmart again and see if I can find the mixed fruit peels. Is the caramel the same one uses on a sundae? Thank you for all of your help!
Hi Serena, the caramel is not the same as used on a sundae, it is caramel coloring that is used to color cakes and beverages such as coca cola. It get its dark color from burning sugar. If you google cake caramel it should provide you with websites that sell it.
Early Christmas Greetings to you,
As a first generation Guyanese I did not get to learn all of these great recipes from my ancestors. Thank you for sharing this. I have already tried it and it came out great. I will add a back link to my blog for this post.
Thanks you made my year!
Thank you for sharing your recipe. It looks delicious, I’m going to make it right now, I have all of the ingredients.
hi thank for sharing your recipie the slice of cake look so yummy
looks delicious, just curious, how many cakes does this recipe make? Thanks
Ann this makes 2 pans of cake .
Thanks. looks really good. I just finished making mine.
Hi Jehan,
I recall Mom using “High Wine” in addition to, or in place of rum. Any comments? What would be recommended ratio.?
Dennis you can use high wine also. The amount would be the same. High wine will give the cake a stronger alcoholic flavor.
Hi there
Thanks for posting this recipe. I have one question- do I add all the fruits to the butter and egg mixture?
Thanks.
Oops, I forgot to include add that you use 1 lb of the fruit mixture. Thank you for spotting that.
Hi Jehan, I will actually get my fruits and start the soaking process this weekend. I’m excited to try this recipe! do you have a recipe for that delicious frosting our parents and grandparents made for the cake? I feel using the “American” frosting would just ruin the cake. Thanks!
Mandy I font have a recipe but the icing that’s used on black cake is simply royal icing. It’s very easy to make and has just about 3 ingredients.
Hi what is currants and do you know where can I find it? Also what is mace? I would really like to make this cake for Christmas and your look very nice and easy to do.
Hi Sheron, currants are like tiny raisins and can be found at your local grocery store by the dried fruits. Mace is the outer shell of the nutmeg and can be found in the spice aisle.
Hi Jehan! My husband is Guyanese and I’m so glad I found your website! Thanks for your recipes, been using them for a while)) this year it’s my first time making the black cake and I have a question.. How thick the fruit mix should be? It’s being soaked in port wine since Wednesday and today it looks really thick, even though I added more than 2 cups of wine. Do I need to add more wine every week?
Olga, it should be a thick paste. You do not need to add wine every week, only if it becomes dry.
Hi I am a bit confused. Your recipe says 1lb of the fruit mixture. In your comment section, it says all of the fruit mixture. Is it all or just one pound of the fruit mixture?
Indira, as written in the recipe add 1 pound of the fruit mixture.
hi.can you put the recipe for black cake in dutch. translation for me pleace .
Azra, I don’t speak Dutch.
Hello, Jehan:
I would like to know how much 1 lb of fruits would be equal to in cup measurements? Is it 2 or 3 cups?
Natalie a pound of fruits should be 16 oz which is 2 cups.
Hi Jehan, I love your recipes. Being a child of Guyanese parents, and now living far away from them for the first time in my life, these recipes have been helpful! I wanted to know for the citrus peels, is that just a mixture of lemons, oranges, limes, etc.?
The Citrus peel can be found where you buy dried fruits. Its a mixture of various citrus peels that are candied.
Thank you for the recipe but there’s one little problem. You said mix flour, baking powder, salt and all the spices but nowhere in the ingredients list does it say salt. How much salt is needed. Thanks for your attention.
Sorry about that Colleen, add 1/4 tsp salt.
how much caramel should you add, i have the pre made burnt sugar?
Anna, this is tricky. I didn’t add a measurement because some caramels are darker than others. You add the caramel until the cake is black but be very careful as adding too much of some brands caramels can cause the cake to be bitter.
you said 1 bottle of dark rum, are you using the entire bottle? and how many oz bottle are you referring to
I’m referring to the standard size which is 750 ml rum bottle.
Going to try this for Christmas! But is there a substitute for the citrus Peel? I can’t seem to find it anywhere.
Lisa, I’ve never made it without citrus peel and don’t know of a substitute.
thanks for sharing your recipe but what i an use non alcohol
Nadira, I’m assuming that you can just leave out the alcohol but the cake will be very dry. The alcohol keeps it moist.
This loos so good and I would like to try it…..Do you have a icing recipe to go with the cake?
Haleema, I don’t have a recipe, sorry.
Also, how many cups is equivalent to 1 pound of fruits?
about 2 cups.
I LOVE black cake but sadly I have IBS and have problems with digesting wheat. I would love to make a wheat/gluten free version of this cake, as it is apart of my culture and feel excluded.
Sorry to hear that, I don’t have a gluten free recipe.
Hi Jehan,
Just wondering if you could use burnt sugar as a substitute for the caramel?
Yes, Beeneka you can use burnt sugar.
cake looks good I will try it soon
Hi Jehan
My Mum’s family are from Guyana but lived here for the last 50 years ish and my Nana made ‘Guyana Black Cake’ every Christmas and at special occasions like my wedding. My Nana passed away just before Christmas last year and I promised myself a month ago I would try to make the cake as a surprise for my Mum and Auntie this Christmas. There has never been a recipe in existence as Nana always made it from memory like many favourites (Pepperpot being the other Christmas special) and I have been searching the Internet for a couple of months in preparation. So I’m excited to be using your recipe 🙂 Soaking fruit commences today!!!
We have black treacle here which I guess is what my Nana would have used for the caramel, can you give me a rough idea how mush you use of your equivalent, like 1 tbsp or 1 cup I just want to get an idea so I don’t mess it up!
Thanks so much Clare
Clare I have never used treacle so I won’t be able to give you an accurate measurement.Thank you for the wonderful story.
Hello,
Thank you for sharing your recipes. I have used quite a few. Silly question – for the teaspoon of baking powder- is it a measuring teaspoon or is it a regular teaspoon.
Faneeza, it’s the standard measuring teaspoon.
To the young lady, Nadira Totaram, seeking an alcohol free version of the cake, there are alcohol free wines available in your local supermarket. If that fails, you can always utilize Concord grape juice.
Hi Jehan
Baking today! Is you over temperature for a standard oven or fan assisted? It’s a very low temperature so I wanted to make sure!
Thanks Clare
Hi Clare, it’s for the standard oven.
Help second year ting to make the brown sugar darkener. Each time I try the brown sugar turns into hard candy as soon as it cools. I have tried adding rum or wine at the end of the melting. Please tell me where I have gone wrong.
Pat are you trying to make caramel?
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Hi Jehan
Please add the salt measure to the original recipe. I didn’t realize I needed it until I read the comments. Thanks
Is you name pronounced Jeehan? Yohan? something else? thx
Hi Summer,oops, thank for spotting that error. It is pronounced Gee-han.
That’s great Leif! Very multicultural. You can absolutely scale back on the fruits. This mixture makes enough to have leftover for the next year or to be used in a fruit cake.
Hello Jehan, I tried most of your recipes and loved it all. Today I’m trying your garlic pork and black cake but I’m not sure of making the burnt sugar. I know you have to let it cool before adding it to the cake mixture but it gets hard…can I add wine to make it liquid?
Would love to meet you since I live in Atlanta too! Best Wishes for the holidays.
Thanks for the kind wishes Debbie. I’ve updated the recipe a bit since some of you are having an issue with the caramel. Add about 2 tablespoon of red wine after the sugar becomes dark and let it reduce to a syrup. I hope that helps.
Does it matter if you use Brown sugar or white sugar to make the caramel? And does it matter if you don’t add cherries I have prunes ,currants ,raisins, and mixed peel.
Hi Constance, you can use white sugar but brown sugar does give it a cake a different flavor. You don’t have to add cherries, add whatever mixture of fruit that you prefer. Since I haven’t tested the recipe using mixed spice, it would be difficult for me to recommend an amount. What I will say is you can probably try adding the same amount of mixed spice that the other spices add up to. I hope I’ve helped you answer your question.
Also I see you have the spices listed separately but I have mixed spice could you tell me how much of the mixed spice should I use
Hi Jehan thanks for answering my other questions but I have two more. I didn’t see the temperature you cook it on most cakes are 350 is it the same for this one and I am soaking my fruits but I put it in the fridge was I supposed to leave it out?
Johan, if you’re like me, it’s challenging to come up with recipes for dishes that one has always cooked “from memory” as our family did “back in the days” so I commend you in putting together these recipes. I just made 7 pans of black cake for my relatives! And cooked pepper pot , garlic pork and baked bread for Christmas! Not a real GT Christmas without those dishes. Blessings
I Vdub, sorry for the late reply. In the first line it says to preheat oven to 275 degrees. Cook it at that temperature. It is best to leave the fruits at room temperature.
I’m making this for my sister’s upcoming wedding her finance is of Guyanese background and they requested this. I’ve never made it before. I have a question about the first phase with the fruit mixture and soaking in rum. Do you leave it soaking at room temperature or should you put the airtight container in the fridge for the 2 weeks and stir it up occasional? Thanks!
Hi Marina, I leave it at room temperature.
Hi Jehan,
I would be trying your recipe for Christmas this year and would start the process once I have purchased all of the fruits this weekend. Could you clarify at what point do you add the bottle of 750 ml of rum to the cake? Is the 2 cups of rum used to soak the fruits deducted from the 750 ml bottle?
Nan
Nan, use some of the rum to soak the fruits…just until they are covered. Then use the remaining rum as specified in the recipe….don’t use the entire bottle. Sorry about not being clear about that.