Simple Guyanese Black Cake Recipe

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Everyone likes a good black cake at Christmas time, especially in Guyana. Here’s a simple recipe for one of the best black cake that you will eat this Christmas:

You will need the following:

  • 1 lb raisins
  • 1 lb preserved carambola
  • ½ lb currants
  • 1 cup brown rum
  • 2 lbs brown sugar
  • 1 lb butter
  • 12 eggs, beaten
  • 1 lb flour
  • 1 tsp baking powder
  • 1 teaspoon mixed spices
  • ¼ pound mixed peel
  • ¼ pound chopped nuts
  • 1 tsp vanilla flavouring


Once you have all of this, you’re ready:

  • Wash and dry fruits. Grind and soak with ¾ cup of rum. Store while covered in a glass jar to cure for 2 weeks or longer.
  • To make the caramel: Heat 1 pounds of the sugar in heavy bottom frying pan until melted. Simmer until dark brown.
  • Cream the butter and 1 lb sugar together, after which you add the beaten eggs gradually.
  • Continue mixing and add soaked fruits and rum and enough caramel to make it as dark as you want it.
  • Add sifted flour with baking powder, mixed spice and vanilla flavouring. Mix thoroughly.
  • Fold in peel and chopped nuts.
  • Pour mixture in baking pan. Bake in slow oven at 375oF for about 1 ½ hours, or until toothpick inserted to test comes out clean.
  • Soak the finished cake with more rum and allow to preserve.
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