Guyanese Black Cake

I’m sure black cake is one of those things every West Indian has their own way of making. It’s also one of those cultured dishes some have to grow up on to actually like. Black cake is made with a bunch of fruits, particularly raisins, currents, prunes & dates (these are the ones my mom uses) that are blended together with red wine and a spiced rum and kept in a glass jar for up to a year, the longer the stronger it will be. If you don’t have any nut allergies you can also grind up some walnuts and mix it in there also. Then you’ll need some ‘bun sugar’ my mom makes hers from scratch but you can easily buy this at a West Indian food store, the burnt sugar gives the cake its color.


1/2 lb dark brown sugar

1/2 lb butter, room temperature (unsalted)

1 1/2 lb of fruit (raisins, currents, prunes, dates blended with red wine)

1/2 lb flour

6 eggs

1 teaspoon cinnamon

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice

1/4 teaspoon kosher salt

2 teaspoon baking powder

1 cup burn sugar


  • In your mixer add the butter and sugar, allow that to mix on medium speed for 1 minute, then on high speed for 2 minutes, scrape the sides of your bowl in between mixing so that everything can be combined evenly, mix for another 2 minutes on high speed. The goal here is to allow the sugar to melt into the butter, giving you a creamy texture. img_4232img_4234img_4235img_4237
  • Place your mixer on medium/ low speed. and add your six eggs, one at a time; add one egg let it mix in for 20 seconds, add the other egg, let it mix…like that! Until you’ve finished all six. Remember don’t turn off your mixer just keep it on medium low until all 6 eggs have been mixed in.img_4239
  • At this point you will add your fruits to the egg and sugar mixture, place your mixer on medium speed and add all of your fruits, allow this to mix for 2 minute until completely combined. Then place mixer on low speed & add your burnt sugar.
    Raisins, Currents, Prunes, Dates & Walnuts blended in a food processor with red wine of your choice, be sure to blend till you get a texture like this, you don’t want to puree it too much to make it into a paste.


    As you add your burn sugar you will see the mixture getting darker, you can add as much as you want, the burn sugar does not affect the flavor much.
  • Now you will sift together your flour, cinnamon, nutmeg, allspice, baking powder and kosher salt, (if the kosher salt is too coarse to sift just add it after).img_4269
  • Add flour mixture gradually, maybe about a cup at a time, allowing it to mix for about 20 secs before adding the next cup. Then allow everything to mix for about 2 mins on medium speed.img_4269img_4271img_4275img_4277
  • Now you can add mixture to your greased baking dish and place in your 350 degree oven for 1 hour or an hour and a half. You can do the toothpick method to know whether it is finished. ( place toothpick in the center, if it comes out clean its done, if there is cake batter, well you know…give it another 5-10 minutes)img_4281img_4285
  • Once it is out of the oven, pour some of your red wine in a bowl with some spiced rum, and brush the cake with it, you can do this ever day if you want to keep the cake moist and strong.image1


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