This is an AI-generated image.

Black Cake

Name: Black Cake
Total time: 180 min
Yield: Serves 12
Cuisine: Guyana
Ingredients: 300g Raisins; 100g Dried barberries; 300ml Rum; 100ml Red wine; 250g All-purpose flour; 250g Butter; 200g Brown sugar; 5 Egg; 100g (for browning) Sugar; 2 tsp Baking Powder; 1 tsp Cinnamon powder; 1/2 tsp Nutmeg; 1 tsp Vanilla Extract

Dessert

⏱ 180 min

👥 Serves 12

Difficulty ⭐⭐⭐

Rum-soaked dried fruit and burnt sugar make Guyana's black Christmas cake.

📱 Open in Storage App

🚧 The Storage app is currently in development. Please check back soon.

📖 The Story Behind This Dish

Black cake is the Caribbean evolution of British Christmas pudding, essential in Guyana at Christmas and weddings. Dried fruit soaked in rum for weeks is ground and mixed into the batter, and burnt sugar colors it black. After baking, rum is poured over to age it.

🌆 Where it's eaten: In a Guyanese living room at Christmas, a moist black cake is sliced at a table by the tree as the scent of rum drifts by.

🥕 Ingredients (serves 12)

Raisins 300g
Dried barberries 100g
Rum 300ml
Red wine 100ml
All-purpose flour 250g
Butter 250g
Brown sugar 200g
Egg 5
Sugar 100g (for browning)
Baking Powder 2 tsp
Cinnamon powder 1 tsp
Nutmeg 1/2 tsp
Vanilla Extract 1 tsp

👩‍🍳 Instructions

Chop the dried fruit, soak in 200ml rum and the red wine for at least 1 week, and process into a paste.
Burn 100g sugar in a pot until black, then add 3 tbsp boiling water to make burnt sugar.
Cream the butter and dark sugar, add the eggs one at a time, and mix in the fruit paste, burnt sugar, and vanilla.
Add the flour, baking powder, and spices, mix, and pour into a pan.
Bake at 150°C for 1 1/2 hours and pour the remaining rum over a little at a time while hot.

← More Guyana recipes 🗺 Explore another country