Ingredients for Guyana Black Cake
- Raisins
- Currants
- Prune
- ¼ cup dark rum (for glaze)
- Brown Sugar
- 1 cup (2 sticks) unsalted butter
- 4 large eggs
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tbsp mixed spice
- Mixed Peel
- ½ cup chopped nuts (walnuts or pecans)
- 3 egg whites (for royal icing)
- 1 lb ground almonds
- Icing Sugar
- 1 tsp almond extract
- Lemon
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How to Make Guyana Black Cake
- **Prepare the Fruit:** Wash and dry 1 lb mixed dried fruits (raisins, currants, cherries, etc.).
- **Grind and Soak:** Grind the dried fruits coarsely. In a large glass jar, combine the ground fruit with ¾ cup dark rum. Cover and let steep for at least 2 weeks, or longer for a more intense flavor.
- **Make the Caramel:** In a heavy-bottomed pan, melt 1 lb granulated sugar over medium heat, stirring constantly until melted and a deep amber color. Let cool completely.
- **Cream Butter and Sugar:** Cream together 1 cup (2 sticks) unsalted butter and ½ lb granulated sugar until light and fluffy.
- **Add Eggs:** Beat in 4 large eggs one at a time, mixing well after each addition.
- **Incorporate Fruit and Caramel:** Gently fold in the soaked fruits and rum. Stir in enough cooled caramel to achieve your desired darkness (about ½ - ¾ cup).
- **Dry Ingredients:** In a separate bowl, whisk together 3 cups all-purpose flour, 2 tsp baking powder, and 1 tbsp mixed spice.
- **Combine Wet and Dry:** Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Do not overmix.
- **Add Zest and Nuts:** Fold in 1 cup chopped candied peel and ½ cup chopped nuts (walnuts or pecans).
- **Bake:** Pour the batter into a greased and parchment-lined 9x13 inch baking pan. Bake in a preheated oven at 300°F (150°C) for 2-2 ½ hours, or until a wooden skewer inserted into the center comes out clean.
- **Rum Glaze:** Immediately after baking, generously brush the warm cake with additional dark rum (about ¼ cup). Repeat a few times as it cools.
- **Rest:** Let the cake cool completely in the pan for 2-3 days to allow the flavors to meld.
- **Marzipan:** Beat 3 egg whites to stiff peaks. Gradually add 1 lb ground almonds, ½ lb powdered sugar, and 1 tsp almond extract, mixing until a smooth paste forms.
- **Assemble:** Remove cake from pan and place on a cake plate. Cover the top with the marzipan. Roll out the remaining marzipan thinly and cover the sides.
- **Dry:** Let the marzipan dry for at least 1 day.
- **Royal Icing:** Beat 3 egg whites to soft peaks. Gradually add 2 lbs powdered sugar, beating well after each addition. Add 2 tbsp lemon juice and continue beating until stiff peaks form.
- **Ice the Cake:** Spread the royal icing evenly over the marzipan using a spatula dipped in hot water. Let dry completely. Add a second layer if desired.
- **Decorate:** Decorate according to your preference. For weddings, use elegant colors. For Christmas, consider red, green, and white with festive designs.
- Enjoy your masterpiece!
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
3603g
Fat
339g
Carbs
362g
