Guyanese Black Cake
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The Tale of Guyanese Black Cake
Black cake descends from British plum pudding, brought to the Caribbean by colonists and transformed over generations using local rum and fruits soaked for weeks or even months before baking. It's a treasured centerpiece of Guyanese Christmas and wedding celebrations, its dark color and rich flavor coming from burnt sugar and long fruit maceration.
Ingredients
Scale:· 12 servings
- 4 cups mixed dried fruit (raisins, currants, prunes), soaked in rum and wine for weeks
- 1 lb butter
- 2 cups brown sugar, some browned for color
- 8 eggs
- 3 cups flour
- 1 tsp baking powder
- 1 tsp mixed spice and cinnamon
- Rum and cherry brandy, for soaking after baking
Instructions
- 1Blend the long-soaked dried fruit into a thick, dark paste using some of its soaking liquid.
- 2Cream the butter with the sugar, including a small amount of caramelized burnt sugar for deep color, until fluffy.
- 3Beat in the eggs one at a time.
- 4Fold in the fruit paste, then gently fold in the flour, baking powder, and spices until just combined.
- 5Divide the batter into greased and lined cake pans.
- 6Bake at 300 F for 90-120 minutes until a skewer comes out clean, covering with foil if browning too quickly.
- 7While still warm, spoon additional rum over the cakes, wrap tightly, and let mature at least a few days before serving.
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