A close-up of a slice of alcohol-free black cake revealing its dense texture with visible bits of finely blended fruits and warm spices

Guyanese Black Cake, also known as Christmas Cake or Rum Cake, is a beloved dessert rich in flavor and steeped in tradition. While the original recipe often includes a generous amount of rum, this alcohol-free version substitutes rum for grape juice for a family-friendly cake that is just as delicious as the original. Let’s explore how to create this indulgent dessert, how to store it, and how long it will last.

What is Guyanese Black Cake

Guyanese Black Cake is more than just a dessert—it’s a symbol of celebration and community. Traditionally baked during Christmas or weddings, the cake is a moist, dense fruit cake infused with a rich blend of dried fruits and warm spices. Its signature dark color comes from burnt sugar, or browning, which adds depth and a caramel-like flavor.

Dried Fruits and Orange peel

Why Non-Alcoholic Black Cake

This alcohol-free black cake maintains the essence of a Caribbean black cake while catering to those who don’t consume alcohol. The use of rum in Black Cake serves multiple purposes: it flavors the cake and acts as a preservative. In this recipe, grape juice serves as a flavorful alternative that still allows the dried fruits to marinate and soften, however, it does not last as long as the rum version and therefore needs to be consumed within a few days.

In previous posts, I’ve shared How to Soak Fruits, Black Cake Q&A and Black Cake step by step, so we won’t cover that again.  Instead let’s focus on how to dry orange peel which can be used in black cake, sponge cake, ginger beer and other Christmas dishes.

Blended fruits for black cake

How to Dry Orange Peel: Step-by-Step Instructions

Drying orange peel can be done in several ways, depending on the tools and time you have. Below are the most popular methods.

Air Drying

Air drying is a cost-effective and natural method that retains the orange peel’s aroma and nutrients.

What You’ll Need:

  • Fresh oranges
  • A sharp knife or vegetable peeler
  • A clean surface or drying rack

Steps:

  1. Prepare the Peels: Wash the oranges thoroughly to remove any dirt or residue. Use a peeler or knife to remove the orange peel, avoiding as much of the bitter white pith as possible.
  2. Lay Out the Peels: Spread the peels in a single layer on a clean surface, such as a tray or mesh drying rack, ensuring good air circulation.
  3. Place in a Well-Ventilated Area: Choose a warm, dry spot with good airflow. Avoid direct sunlight, as it can fade the peels’ vibrant color.
  4. Drying Time: Allow the peels to dry for 3–5 days, turning them occasionally to ensure even drying.
Christmas cake batter in a pan

Oven Drying

Oven drying is a quicker method for those who want results within hours.

What You’ll Need:

  • Fresh orange peels
  • Baking sheet
  • Parchment paper

Steps:

  1. Prepare the Peels: Wash, peel, and trim the orange peels as described above.
  2. Preheat the Oven: Set your oven to its lowest temperature, typically around 200°F (93°C).
  3. Arrange the Peels: Line a baking sheet with parchment paper and spread the peels out in a single layer.
  4. Bake: Place the sheet in the oven and bake for 2–3 hours. Check the peels every 30 minutes and flip them for even drying.
  5. Cool and Store: Once crisp and dry, remove the peels and let them cool completely before storing.
Caribbean black cake in a pan

Using a Dehydrator

If you own a food dehydrator, this is the most efficient and controlled way to dry orange peel.

What You’ll Need:

  • Fresh orange peels
  • Food dehydrator

Steps:

  1. Prepare the Peels: Follow the same steps to wash and peel the oranges.
  2. Arrange in the Dehydrator: Lay the peels in a single layer on the dehydrator trays, ensuring no overlap.
  3. Set the Temperature: Set the dehydrator to 135°F (57°C) and let it run for 6–8 hours.
  4. Check for Doneness: The peels are ready when they are brittle and easily snap.

How to Store Dried Orange Peel

Proper storage ensures your dried orange peel retains its aroma and flavor for months.

  • Airtight Containers: Store the peels in an airtight jar or container to keep out moisture.
  • Cool, Dark Place: Keep the container in a pantry or cupboard away from sunlight and heat.
  • Shelf Life: Dried orange peels can last up to 12 months if stored correctly.
Moist black cake made with no alcohol.

How to Store Alcohol-Free Guyanese Black Cake

Proper storage for Alcohol Free Black Cake is essential to maintain the cake’s rich flavor and moist texture.

Short-Term Storage

  • Room Temperature: Wrap the cake tightly in plastic wrap and store it in an airtight container for up to 3-5 days.
  • Refrigeration: Store in the refrigerator for up to 2 weeks, ensuring it’s well-wrapped to prevent drying out.

Long-Term Storage

Freezing: Wrap the cake in plastic wrap, followed by aluminum foil, and place it in a freezer-safe bag. It can be frozen for up to 3 months. Defrost at room temperature when ready to serve

A rich, dark, and moist alcohol-free black cake
A rich, dark, and moist alcohol-free black cake

Get the Recipe Alcohol Free Black Cake

This Alcohol-Free Black Cake is a rich and moist Caribbean fruitcake, made with a spiced blend of currants, prunes, raisins, and citrus peel, simmered in grape juice. Perfectly flavored with warm spices and caramel coloring, it’s a family-friendly twist on a traditional holiday favorite.
Print Recipe Pin Recipe Leave a Review

Ingredients
 

Fruit Mix

  • 1/2 lb currants
  • 1/2 lb raisins
  • 1/2 lb prunes
  • 1/8 lb candied cherries (2oz)
  • 1/8 lb mixed citrus peel or a 5 inch piece dried orange peel
  • 2 1/4 cup cups grape juice

Cake Batter

  • 1/2 lb all-purpose flour(1 3/4 cups)
  • 1/2 lb unsalted butter(2 sticks)
  • 3/4 cup brown sugar
  • 1/4 tsp salt
  • 5 large eggs
  • 1 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg (or 3/4 tsp if no mace is used)
  • 1/2 tsp mace
  • 1/2 tsp ground cloves
  • 1/4 tsp vanilla essence
  • 1/4 tsp almond essence
  • 2 tbsp caramel or cake coloring
  • 1/2 cup grape juice

Instructions
 

Prepare the Fruit Mixture

  • Combine the currants, prunes, raisins, candied cherries, and citrus peel in a pot. Add 2 ¼ cups of grape juice to the pot and bring the mixture to a boil. Reduce heat and simmer for 15 minutes.
  • Turn off the heat and let the fruit mixture sit overnight to allow the flavors to meld. The next day, transfer the mixture to a food processor and blend until smooth. Set aside.

Make the Cake Batter

  • Preheat your oven to 275°F (135°C).Grease a 9-inch baking pan and line it with parchment paper. Set aside.
  • In a medium bowl, sift together the flour, baking powder, salt, cinnamon, nutmeg, mace, and ground cloves. Set aside.
  • In a large mixing bowl, cream the butter and brown sugar together until the mixture is fluffy and light in color.
  • Add the eggs one at a time, beating well after each addition. This step is crucial to prevent the mixture from curdling.
  • Stir in the vanilla essence and almond essence until fully incorporated.
  • Add the blended fruit mixture and 1/4 cup of grape juice to the wet ingredients. Mix well to combine.
  • Gradually fold in the dry ingredients, stirring until the batter is smooth and uniform.
  • Add the caramel or cake coloring to the batter, mixing until the desired dark color is achieved.
  • Pour the batter into the prepared baking pan, spreading it evenly.
  • Bake in the preheated oven for 2 hours, or until a skewer inserted into the center of the cake comes out clean.
  • Prick all across the top cake using a toothpick. Pour 1/4 cup of grape juice across the top and allow it to absorb the juice.

Video

Cuisine: Caribbean, Guyanese
Course: Dessert
Author: Jehan Powell