Guyana Black Cake Recipes

Steps:

• 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".

Steps:

• Directions:Prep Time: 20 mins Total Time: 2 1/2 hrs 1 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. 2 TO MAKE CARAMEL, heat 1 lb. of sugar in a heavy bottomed frying pan until melted; simmer until dark brown. Let cool. 3 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. 4 Add sifted flour with baking powder and mixed spice. Fold in peel and chopped nuts. 5 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. 6 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. 7 FOR THE MARZIPAN: Beat egg whites to a stiff froth, stir in ground almonds, sugar and almond essence to make a paste. 8 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. 9 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. 10 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. 11 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. 12 Caribbean Cuisine?.Betty ?K?.

Steps:

• Preheat oven to 325°F; spray a nine-inch cake pan with nonstick cooking spray and set aside.
• In a mixing bowl, beat together the butter, sugar, vanilla and browning until soft and creamy.
• In a separate bowl, sift together the dry ingredients.
• In a third bowl, beat the eggs with the rum.
• Add egg mixture to butter mixture and thoroughly combine, then stir in zest, fruit and nuts.
• Fold in flour mixture; do not overbeat.
• Put batter into prepared pan and bake in preheated oven for approximately 90 minutes, or until cake tests done; may need longer.
• Remove cake from pan when cool.