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Recipes > Guyana Black Cake
Guyanese and Trinidadian Recipes

Guyana Black Cake

Ingredients

1½ lb mixed dried fruit
2 oz mixed peel
1 tsp mixed spice
4 oz chopped peanuts
8 oz soft brown sugar
8 oz margarine
6 eggs
¼ tsp baking powder
8 oz flour
½ bottle red wine and/or rum
1 lb sugar for making caramel
2 tbsp red wine for making caramel

Preparation

  • Wash and dry the fruits, then grind or chop the fruits, nuts and fruit peel together.
  • Caramel: Heat the sugar and when melted, add the wine. Simmer until dark colour is obtained.
  • Mix the wine and the rum and pour over the fruits. Leave to soak for a day or more (up to three months).
  • Grease and doubly line an 8 inch cake pan.
  • Cream the sugar and margarine. Add eggs one at a time (beaten or unbeaten).
  • Add fruits and stir well. Add enough caramel to make it as dark as desired.
  • Sift the flour, baking powder and powdered spice together. Add a little at a time and fold in. Mix to a soft dropping consistency using wine or rum.
  • Pour the mixture into the prepared pan and bake in a slow oven, 300°F for 2 hours (on middle shelf).
  • Pour wine and rum over immediately after cake is baked. Repeat 3 or 4 times.

Note: Store-bought caramel may also be used.

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