12/20/2025
Guyanese Black Cake
Happy Holiday season my fellow foodies.
I am aware a traditional black cake consists of dried prunes but I’m really not a fan of prunes, so I chose to omitted it from my recipe. I also think soaking the puréed fruits longer so it can age and develop that rick darker colour, and adding prunes as well would havecreated a darker cake exterior that black cake is known for.
I also wanted to test out the water bath method and the result was pretty good. This method allows the cakes to cook gently without burning the bottom and sides.
Total cooking time for this cake is 2 and 1/2 hour starting at 300 degrees for 1 hour then the oven temperature is reduced to 275 degrees for the additional 1 and 1/2 hour.
Although I didn’t achieve a darker colour, the overall flavour and texture of this cake is fantastic. It is dense but yet moist and melts in your mouth. I can tase the richness of the butter and also the wonderful fruits and beautiful spices. They are all in perfect harmony.
Ingredients:
1 cup unsalted butter room temperature
1 cup brown sugar
1/4 cup granulated sugar or cup maple syrup
1 tbsp oil
4 eggs room temperature
3 1/2 heaping cups puréed fruits
1/2 cup rum, plus an additional 1/2 cup or less for pouring on top of cake after finished baking
1 tbsp vanilla
1/2 cup burnt sugar (use less or more oto obtain desired colour)
Dry ingredients:
1 3/4 cups all-purpose flour or 2 cups for a more dense cake
*1/4 cup cornstarch if using less flour
2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoon grounded cinnamon
1/2 teaspoon grounded clove or more if preferred
1/4 teaspoon greater nutmeg or more if preferred
1/2 teaspoon star anise
1/2 teaspoon ground ginger
Grounded dry orange peel
Zest of 1 of lemon
Grounded Fruits:
A combination of dates, currants, raisins, candied ginger and candied orange peel is soaked with whole spices and red wine for 24 hour then blend in a blender or food processor into a fine minced.
*Note,remove the whole spices before blending the soaked fruits and replace with grounded spices.
You can store the puréed fruits in a container for 6 months or up to a year.
9 inch round cake pan greased and lined with parchment.
You can also use two 8 inch cake pan.
Instructions:
Preheat oven at 300 degrees.
On medium speed, cream together butter and sugar for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl to loosen any clumps. Add the oil and mix to incorporate. Next, add vanilla and eggs one at a time then continue mixing for 2 minute. Add the burnt sugar to obtain desired colour. (*Please keep in mind the cake will darken as it continues to bake ) Add fruits then mix to incorporate all ingredients.
Add 1/2 cup rum, and give a quick mix.
Sift together all the dry ingredients then add to the wet ingredients. Fold in gently by using a spatula (*Note, at this point it is important not to over mix batter)
Pour batter into a greased and lined pan.
Place in a 300 degrees preheated oven for 1 hour or Place in a water bath if using this method )
After 1 hour of baking reduce the oven temperature to 275 degrees and continue baking for an additional 1 and 1/2 hours or until done. Use the toothpick method to test for doneness. If the toothpick come out clean the cake is done.
After cake is finished baking, removed from oven then pour the remaining rum over the entire top of cake. Allow to cool before removing from pan. (*Note, use less or none if prefer) Allow cake to cool before serving.
