Guyana Black Cake

Guyana Black Cake Recipe - French Dessert with Raisins, Prunes, and Walnuts

Region / culture: France | Preparation time: 1 month (for soaking fruit) | Cooking time: 2 hours | Servings: 8

Introduction

Guyana Black Cake is a traditional dessert that is popular in the Caribbean country of Guyana. This rich and decadent cake is typically served during special occasions such as weddings, Christmas, and other celebrations. The cake is known for its dark color and intense flavor, which comes from the use of dark sugar, dried fruits, and a generous amount of rum.

History

Guyana Black Cake has its roots in British fruitcake, which was brought to the Caribbean by colonizers. Over time, the recipe evolved to include local ingredients such as rum, tropical fruits, and spices. The cake became a symbol of celebration and is often passed down through generations as a family recipe.

Ingredients

1.5 lb (680 g) of flour
1 lb (454 g) of butter
1 lb (454 g) of dark sugar
1.5 lb (680 g) of raisins
1.5 lb (680 g) of prunes
1 dozen eggs
1 lb (454 g) of walnuts
0.5 tsp of baking powder
0.5 bottle of fruit juice

How to prepare

Soak the fruit in the fruit juice for a month.
Grease and line an 8" cake pan.
Cream the sugar and margarine.
Add the eggs one at a time, beating well after each egg.
Add the fruits and stir well.
Sift the flour and baking powder, then mix together.
Fold the flour into the liquid ingredients, a little at a time.
Mix until it reaches a soft dropping consistency (using more fruit juice if needed).
Add 0.5 tsp of cinnamon and vanilla.
Pour the mixture into the prepared pan and bake in a slow oven at 300°F (149°C) for 2 hours.
Sprinkle fruit juice over the cake immediately after it is baked.
Repeat the sprinkling process 3 or 4 times.

Variations

Some variations of Guyana Black Cake include adding additional spices such as nutmeg, allspice, or ginger.
You can also experiment with different types of dried fruits and nuts to customize the flavor of the cake.

Cooking Tips & Tricks

Soaking the fruits in fruit juice for a month helps to infuse them with flavor and keep the cake moist.

- Be sure to cream the sugar and butter well to ensure a light and fluffy texture.

- Folding the flour into the liquid ingredients gently will help prevent the cake from becoming tough.

- Baking the cake at a low temperature for a longer period of time helps to develop the flavors and ensure a moist cake.

Serving Suggestions

Guyana Black Cake is traditionally served on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Cooking Techniques

Soaking the fruits in fruit juice for a month

- Creaming the sugar and butter

- Folding the flour into the liquid ingredients gently

Ingredient Substitutions

You can substitute the walnuts with pecans or almonds.

- If you don't have dark sugar, you can use brown sugar as a substitute.

Make Ahead Tips

Guyana Black Cake can be made ahead of time and stored in an airtight container for up to a week. The flavors will continue to develop over time, making it even more delicious.

Presentation Ideas

You can decorate Guyana Black Cake with a dusting of powdered sugar, a drizzle of rum glaze, or a sprinkle of chopped nuts on top.

Pairing Recommendations

Guyana Black Cake pairs well with a cup of strong coffee or a glass of rum for a truly indulgent dessert experience.

Storage and Reheating Instructions

Guyana Black Cake can be stored at room temperature in an airtight container for up to a week. To reheat, simply microwave a slice for a few seconds or warm it in the oven at a low temperature.

Nutrition Information

Calories per serving

Each serving of Guyana Black Cake contains approximately 350 calories.

Carbohydrates

Each serving of Guyana Black Cake contains approximately 50 grams of carbohydrates.

Fats

Each serving of Guyana Black Cake contains approximately 20 grams of fats.

Proteins

Each serving of Guyana Black Cake contains approximately 5 grams of proteins.

Vitamins and minerals

Guyana Black Cake is a good source of iron, vitamin C, and potassium due to the dried fruits and nuts used in the recipe.

Alergens

Guyana Black Cake contains nuts and eggs, which may be allergens for some individuals.

Summary

Guyana Black Cake is a rich and indulgent dessert that is high in carbohydrates and fats. It also provides a good amount of vitamins and minerals, making it a satisfying treat for special occasions.

Summary

Guyana Black Cake is a decadent and flavorful dessert that is perfect for special occasions. With its rich history and unique ingredients, this cake is sure to become a family favorite for generations to come.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Guyana Black Cake. It was a hot summer day, and I was rummaging through old cookbooks in my dusty attic when I stumbled upon a faded piece of parchment tucked away in the back of a book. The title read "Guyana Black Cake - A Family Tradition." Intrigued, I carefully unfolded the paper and began to read.

The recipe was unlike anything I had ever seen before. It called for ingredients that were foreign to me - things like burnt sugar, mixed spice, and a healthy dose of dark rum. As I read through the instructions, I could almost smell the rich, decadent flavors wafting off the page. I knew right then and there that I had to try my hand at making this mysterious cake.

I set to work gathering the ingredients, taking care to follow the directions to the letter. I spent hours in the kitchen, mixing, stirring, and tasting as I went along. The scent of the cake baking in the oven filled the house, making my mouth water in anticipation.

Finally, the moment of truth arrived. I carefully removed the cake from the oven and let it cool on the counter. The deep, dark color of the cake made my heart swell with pride. I had done it. I had made my very own Guyana Black Cake.

As I took my first bite, I was transported to a world of flavor unlike anything I had ever experienced. The rich, dense texture of the cake was offset by the sweetness of the dried fruits and the warmth of the spices. The rum added a subtle kick that lingered on my tongue long after I had finished my slice.

I knew then that this cake was something special. It was more than just a recipe - it was a connection to a distant land and a rich culinary tradition. I felt honored to have been able to recreate it in my own kitchen, using the skills and knowledge passed down to me by generations of cooks before me.

Since that day, Guyana Black Cake has become a staple in my repertoire. I have made it for countless family gatherings, holidays, and special occasions. Each time I bake it, I am reminded of the sense of wonder and discovery that first led me to that old, forgotten recipe in my attic.

I have shared the recipe with friends and neighbors, passing on the tradition to a new generation of bakers. I love seeing the joy on their faces as they take their first bite of the cake, just as I did all those years ago.

Making Guyana Black Cake has become more than just a hobby for me - it is a labor of love, a way to honor the past and celebrate the present. And as long as I am able, I will continue to bake this incredible cake, keeping the tradition alive for years to come.