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    Guyana Black Cake

    640
    Guyana Black Cake
    • Prep Time

      minutes

    • Cook Time

      minutes

    • Servings

      servings


    Ingredients

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    • 1 lb raisins

    • ½ lb currant

    • ¼ lb prune

    • 1 cup rum

    • 1½ lbs brown sugar, packed (3¼ cups)

    • ½ lb butter

    • 6 eggs, beaten

    • ½ lb flour (2 cups)

    • ½ teaspoon baking powder

    • 1 teaspoon mixed spice (nutmeg, cinnamon, cloves, allspice)

    • ¼ lb mixed peel

    • ¼ lb chopped nuts (optional)

    • ICING FOR BLACK CAKE

    • MARZIPAN

    • 2 egg whites

    • ½ lb ground almonds (2 cups)

    • ½ lb icing sugar (confectioner's, 2 cups)

    • ½ teaspoon almond essence (extract)

    • ROYAL ICING

    • 2 egg whites

    • 1 lb icing sugar (confectioner's, 4 cups)

    • 1 lemon, juice of

    • Change Measurements: US | Metric

    Directions

    Directions:Prep Time: 20 mins Total Time: 2 1/2 hrs 1 FOR THE CAKE: Wash and dry fruit. Grind fruit and soak with 3/4 cup of rum. Store, covered, in glass jar to steep for 2 weeks or longer. 2 TO MAKE CARAMEL, heat 1 lb. of sugar in a heavy bottomed frying pan until melted; simmer until dark brown. Let cool. 3 Cream butter and 1/2 lb (250 g) sugar well, add beaten eggs a little at a time; add soaked fruits and rum, stirring well, and enough caramel to make it as dark as desired. 4 Add sifted flour with baking powder and mixed spice. Fold in peel and chopped nuts. 5 Pour mixture into baking pan, greased and lined with waxed paper. Bake in a slow oven at 300°F for about 2 to 2 1/2 hours. 6 Sprinkle additional rum over cake immediately after it is baked. Repeat a few times. Allow cake to remain in pan for 2 to 3 days. 7 FOR THE MARZIPAN: Beat egg whites to a stiff froth, stir in ground almonds, sugar and almond essence to make a paste. 8 Remove cake from pan, place on a cake plate. Cover top of cake with almond paste. Roll rest of paste thinly to cover sides. Allow to dry 1 day before icing. 9 FOR THE ROYAL ICING: Beat egg whites to a froth, add sugar, a little at a time, beating well after each addition. Add lemon juice and sugar and continue to beat until mixture forms peaks. 10 Dip a spatula in hot water and smoother the icing over the almond paste. A second layer may be applied when the first is thoroughly dried. 11 Decorate as desired. If cake is for a wedding choose appropriate colours and decorations. If cake is for Christmas colours chosen may be red and green on white with a Christmas theme. 12 Caribbean Cuisine?.Betty ?K?.


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