Guyanese Black Cake

All of a sudden we’re in November and it’s time to start letting ourselves dream about Christmas, even though the global pandemic has everyone rather worried about just how the festive season is going to pan out. At least this is one thing you can control and look forward to enjoying.

The Black Cake is a traditional Christmas treat in Guyana. To ensure this Caribbean fruit cake is rich, moist and delicious, it needs plenty of time to develop and mature. The best time to start making yours is in the first week of November.

Ingredients

  • 700g mixed fruit
  • 50g mixed peel
  • 100g Brazil nuts 
  • 300ml dark rum (plus extra for feeding/drinking)
  • 225g Demerara sugar
  • 225g unsalted butter
  • 6 eggs
  • 6 tbsp black treacle
  • 225g plain flour
  • ½ tsp baking powder
  • 1 tbsp mixed spice (blend of cinnamon, allspice and nutmeg) 

Method

1. Preheat your oven to 150°C.

2. Briefly blitz the mixed fruit, peel and nuts in a food processor.

3. Transfer the mix to a bowl and pour over 150ml of rum, cover and leave overnight to soak.

4. Line a 20cm square cake tin.

5. Cream together the butter and sugar until fluffy and pale, and then add in the eggs one at a time. 

6. Stir in the treacle and the soaked fruit mix. 

7. Sift in the flour, spice and baking powder, folding through until you have an even consistency.  

8. Pour the mixture into the tin and bake for 2 hours. 

9. Before the cake cools completely, poke holes into the top with a skewer and pour over 150ml of rum. 

10. Once cool, store the cake in an airtight container. 

11. Feed your cake occasionally (weekly) by pouring over more rum.

12. Before Christmas, finish the cake in the traditional way by adding a thick layer of marzipan, dried tropical fruits and nuts, and an apricot glaze. Alternatively, you can brush the cake with an apricot glaze and then layer with marzipan and royal icing as shown below.

Guyanese black cake - a rich, dense fruit cake as a Christmas cake