Grandma Irmas Guyanese Black Cake Food

GRANDMA IRMA'S GUYANESE BLACK CAKE RECIPE

Steps:

• In a food processor or blender add ½ of each fruit (raisins, prunes, cherries, and mixed peel) then a bit of water. Pulse until a smooth paste is formed. Repeat with second ½ of fruits. Soak fruits in Port Wine and Sherry Wine for a few weeks before baking. Alternative method: "Stew" your blended fruits on medium heat with the Port and Sherry wine for 15 minutes (mixing periodically to ensure it does not stick to pan) then allow to cool completely (let it cool for at least 5 hours).
• Crack eggs then add rose water, cinnamon, nutmeg, almond essence, mixed essence, aniseed essence. Mix.
• Manually by hand or mixer, whip the butter and brown sugar until it is light and fluffy
• Add egg mixture gradually into creamed butter to avoid curdling while mixing on medium speed.
• Transfer mixture into a bowl then add flour. Mix well. Add fruits. Mix well. Add burnt sugar. Mix well.
• Preheat oven to 300℉ for the first hour then reduce the heat to 275 ℉.
• Grease and line your pans; then evenly distribute your cake batter into both pans.
• Cover the cake with foil paper for the first hour of baking then remove. Bake for an additional 45 mins-1 hour. Using a toothpick, pierce the center of the cake, if it comes out clear then it's done.
• Pour rum on top of the cake immediately after removing from the oven.
• Cover the cake with a dish towel and allow to cool before removing from the pan.

GUYANA BLACK CAKE

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".