Guyana Black Cake

Recipe by Olha7397
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 20mins
SERVES: 2
YIELD: 2 CAKE
UNITS: US

INGREDIENTS

Nutrition
  • 1
  • 12
  • 14
    lb prune
  • 1
    cup rum
  • 1 12
    lbs brown sugar, packed (3 1/4 cups)
  • 12
    lb butter
  • 6
    eggs, beaten
  • 12
    lb flour (2 cups)
  • 12
    teaspoon baking powder
  • 1
    teaspoon mixed spice (nutmeg, cinnamon, cloves, allspice)
  • 14
    lb mixed peel
  • 14
    lb chopped nuts (optional)
  • ICING FOR BLACK CAKE
  • MARZIPAN
  • 2
    egg whites
  • 12
    lb ground almonds (2 cups)
  • 12
    lb icing sugar (confectioner's, 2 cups)
  • 12
    teaspoon almond essence (extract)
  • ROYAL ICING
  • 2
    egg whites
  • 1
    lb icing sugar (confectioner's, 4 cups)
  • 1
    lemon, juice of
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DIRECTIONS

  • FOR THE CAKE: Wash and dry fruit. Grind fruit and soak with 3/4 cup of rum. Store, covered, in glass jar to steep for 2 weeks or longer.
  • TO MAKE CARAMEL, heat 1 lb. of sugar in a heavy bottomed frying pan until melted; simmer until dark brown. Let cool.
  • Cream butter and 1/2 lb (250 g) sugar well, add beaten eggs a little at a time; add soaked fruits and rum, stirring well, and enough caramel to make it as dark as desired.
  • Add sifted flour with baking powder and mixed spice. Fold in peel and chopped nuts.
  • Pour mixture into baking pan, greased and lined with waxed paper. Bake in a slow oven at 300°F for about 2 to 2 1/2 hours.
  • Sprinkle additional rum over cake immediately after it is baked. Repeat a few times. Allow cake to remain in pan for 2 to 3 days.
  • FOR THE MARZIPAN: Beat egg whites to a stiff froth, stir in ground almonds, sugar and almond essence to make a paste.
  • Remove cake from pan, place on a cake plate. Cover top of cake with almond paste. Roll rest of paste thinly to cover sides. Allow to dry 1 day before icing.
  • FOR THE ROYAL ICING: Beat egg whites to a froth, add sugar, a little at a time, beating well after each addition. Add lemon juice and sugar and continue to beat until mixture forms peaks.
  • Dip a spatula in hot water and smoother the icing over the almond paste. A second layer may be applied when the first is thoroughly dried.
  • Decorate as desired. If cake is for a wedding choose appropriate colours and decorations. If cake is for Christmas colours chosen may be red and green on white with a Christmas theme.
  • Caribbean Cuisine….Betty “K”.
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