Guyana Recipes Black Cake: A Deliciously Rich Treat

Guyana Recipes Black Cake: A Deliciously Rich Treat

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guyanese desserts
guyanese desserts from recipepes.com

Are you ready for a taste of the Caribbean? Look no further than Guyana recipes black cake! This dessert is a holiday staple in Guyanese households, and for good reason – it’s rich, moist, and oh-so-decadent. In this article, we’ll be sharing not one, but two recipes for this delicious treat. So get ready to indulge in a slice of heaven!

Recipe 1: Traditional Guyana Recipes Black Cake

Ingredients:

  • 1 lb. mixed dried fruit (raisins, prunes, currants, cherries)
  • 1 cup brown sugar
  • 1 cup butter
  • 1 cup flour
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. vanilla extract
  • 4 eggs
  • 1/4 cup rum

Instructions:

  1. Preheat oven to 350°F.
  2. In a large bowl, mix dried fruit and rum. Cover and let soak overnight.
  3. Cream butter and sugar in a separate bowl until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Sift together flour, baking powder, cinnamon, and nutmeg in another bowl.
  6. Add the dry ingredients to the butter mixture, alternating with the soaked fruit mixture, until well combined.
  7. Grease a 9-inch cake pan and line with parchment paper. Pour the batter into the pan and smooth the top.
  8. Bake for 2-3 hours, or until a toothpick inserted into the center comes out clean.
  9. Let cool in the pan for 10 minutes, then remove and let cool completely on a wire rack.
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Nutritional Information:

Serving size: 1 slice
Calories: 420
Fat: 19g
Carbohydrates: 60g
Protein: 4g

Cooking Time:

2-3 hours

Equipment:

  • Large mixing bowl
  • Electric mixer
  • Sifter
  • 9-inch cake pan
  • Parchment paper
  • Toothpick
  • Wire rack

Serving Suggestions:

Serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Variations:

Try using different dried fruits, such as dates or figs, for a unique twist on this classic recipe.

Substitutions:

If you don’t have rum on hand, you can use brandy or whiskey instead.

Storage:

Store leftover cake in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 1 week.

Tips:

Make sure to soak the dried fruit overnight for a moist and flavorful cake.

Notes:

This cake is traditionally served during the holiday season in Guyana, but it’s delicious any time of year!

Frequently Asked Questions:

What makes black cake black?

The dark color of the cake comes from the use of dark sugar or molasses in the recipe.

Can I make this cake without alcohol?

Yes, you can omit the rum or substitute it with a non-alcoholic liquid, such as apple juice or orange juice.

Recipe 2: Vegan Guyana Recipes Black Cake

Ingredients:

  • 1 lb. mixed dried fruit (raisins, prunes, currants, cherries)
  • 1 cup brown sugar
  • 1 cup coconut oil, softened
  • 1 1/2 cups flour
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. vanilla extract
  • 1/4 cup non-dairy milk

Instructions:

  1. Preheat oven to 350°F.
  2. In a large bowl, mix dried fruit and non-dairy milk. Cover and let soak overnight.
  3. Cream coconut oil and sugar in a separate bowl until light and fluffy.
  4. Sift together flour, baking powder, cinnamon, and nutmeg in another bowl.
  5. Add the dry ingredients to the coconut oil mixture, alternating with the soaked fruit mixture, until well combined.
  6. Grease a 9-inch cake pan and line with parchment paper. Pour the batter into the pan and smooth the top.
  7. Bake for 2-3 hours, or until a toothpick inserted into the center comes out clean.
  8. Let cool in the pan for 10 minutes, then remove and let cool completely on a wire rack.
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Nutritional Information:

Serving size: 1 slice
Calories: 410
Fat: 20g
Carbohydrates: 56g
Protein: 3g

Cooking Time:

2-3 hours

Equipment:

  • Large mixing bowl
  • Electric mixer
  • Sifter
  • 9-inch cake pan
  • Parchment paper
  • Toothpick
  • Wire rack

Serving Suggestions:

Serve with a dollop of coconut whipped cream or a scoop of non-dairy ice cream.

Variations:

Try using different types of non-dairy milk, such as almond or soy milk, for a slightly different flavor.

Substitutions:

You can substitute the coconut oil with vegan butter or margarine.

Storage:

Store leftover cake in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 1 week.

Tips:

Make sure to soak the dried fruit overnight for a moist and flavorful cake.

Notes:

This vegan version of black cake is just as rich and delicious as the traditional recipe!

Frequently Asked Questions:

Can I make this cake gluten-free?

Yes, you can use a gluten-free flour blend instead of regular flour.

Can I use fresh fruit instead of dried?

No, the dried fruit is an important part of the recipe and helps give the cake its signature texture and flavor.

Final Thoughts

Whether you’re looking for a traditional or vegan recipe, Guyana recipes black cake is a must-try dessert. The combination of dried fruit, spices, and rum (or non-alcoholic substitute) creates a rich and indulgent treat that’s perfect for any occasion. So why not give it a try for yourself? Your taste buds will thank you!

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