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GUYANA BLACK CAKE

Escrito por Equipo EditorialRevisado por Walter C

Table of Contents

GUYANA BLACK CAKE

GUYANA BLACK CAKE. Alimento Base: Mixed fruit, Wash and dry the fruits, then grind or chop the fruits, nuts, and fruit peel together. Caramel: Heat the sugar and when melted, add the wine. Simmer until dark colour is obtained. Mix the wine and the...
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Tiempo de preparación 3 horas
Tiempo Total 3 horas
Raciones: 10 comensales
Plato: Mixed fruit
Cocina: Guyana
Ingredients Method

Ingredientes
  

  • 1 1/2 lb. mixed dried fruit
  • 2 oz. mixed peel
  • 1 tsp. mixed spice
  • 4 oz. chopped peanuts
  • 8 oz. soft brown sugar
  • 8 oz. margarine
  • 6 eggs
  • 1/4 tsp. baking powder
  • 8 oz. flour
  • 1/2 bottle red wine and/or rum
  • 1 lb. sugar for making caramel
  • 2 tbsp. red wine for making caramel

Method
 

  1. Preparation
  2. Wash and dry the fruits, then grind or chop the fruits, nuts, and fruit peel together.
  3. Caramel: Heat the sugar and when melted, add the wine.
  4. Simmer until dark colour is obtained.
  5. Mix the wine and the rum and pour over the fruits.
  6. Leave to soak for a day or more (up to 3 months).
  7. Grease and doubly line an 8 inch cake pan.
  8. Cream the sugar and margarine.
  9. Add eggs one at a time (beaten or unbeaten).
  10. Add fruits and stir well.
  11. Add enough caramel to make it as dark as desired.
  12. Sift the flour, baking powder and powdered spice together.
  13. Add a little at a time and fold in.
  14. Mix to a soft dropping consistency using wine or rum.
  15. Pour the mixture into the prepared pan and bake in a slow oven, 300 degrees F. for 2 hours on the middle shelf.
  16. Pour wine and rum over immediately after cake is baked. Repeat 3 or 4 times.