This Guyanese Black Cake recipe is a classic dessert that is sure to please your taste buds!
It is made with a combination of rich, dark ingredients like molasses, spices, and rum, which are all combined to create a moist and flavorful cake.
The result is a cake that is both sweet and savory and will make a great addition to any special occasion.
What ingredients are needed to make Guyanese Black Cake?
You will need to start by making a few simple substitutions.
First, you will need to substitute molasses for brown sugar and coconut milk for heavy cream .
Molasses is a dark, thick syrup made from condensed sugar that is an excellent source of iron and B vitamins.
Coconut milk is a soft, sweet liquid made from the coconut meat and water.
It helps to thicken the cake because it contains less water than regular milk, which makes it more dense.
Coconut milk is also rich in healthy fats, which are important for overall health .
Although you can use regular rum in this recipe, you are going to want to use dark rum in order to achieve the ideal color.
If you are not a fan of dark rum, then you should consider using Bacardi 151 or Bacardi 8
How long does it take to make a Guyanese Black Cake?
The Guyanese Black Cake will take about 30 minutes to make.
It is a very simple recipe that only calls for three main ingredients: milk, flour, and butter .
The milk and butter should be at room temperature when you start making the cake .
The mixture of these two ingredients should be heated in a saucepan on the stovetop until the butter melts.
You can also use an electric mixer to make this cake instead of using a saucepan.
Now, you have to combine the milk and melted butter to form a smooth batter .
It will take about 2 to 5 minutes to get this done.
Once you have this batter ready, it is time to add the flour.
You will need to add additional 1/2 cup of flour at this point if you are using an electric mixer.
You will also want to mix well with a wooden spoon to ensure that all the lumps of flour are broken down from the beginning .
Lastly, you will want to add one egg at this point.
The egg should be lightly beaten and then added into the batter.
Once all the ingredients are combined, cover the pan and allow it to sit for 20 minutes.
How is Guyanese Black Cake traditionally served?
Guyanese black cake is a traditional dessert that is typically served in the evenings or at night after dinner.
It is not something you would serve at a party or event as it is not very light or refreshing .
Guyanese black cake is served with cream and butter.
Guyanese black cake can be served with any other dessert you like, for example, fruit, ice cream, and rice pudding.
Do not expect Guyanese black cake to have a really strong flavor.
It is a simple cake that is meant to be savory rather than sweet .
If you are looking for something sweet, you might consider some other dessert recipes instead.
What type of alcohol is used to make Guyanese Black Cake?
Spices and rum are combined to form a flavorful syrup.
The cake is then topped with the syrup, which is different from other cakes since it is essentially a marinade for the cake itself .
In addition to the syrup, Guyanese Black Cake also has a traditional sweetened condensed milk filling.
This combination of flavors is what makes this cake so unique!
What are some unique techniques used to make Guyanese Black Cake?
This recipe is a classic and the most common way to make Guyanese Black Cake .
However, there are a few unique techniques used to make this cake that are worth mentioning.
What are the traditional spices used in Guyanese Black Cake?
Guyanese black cake recipe is a rich, dark dessert that contains rum and molasses.
Other traditional ingredients include cinnamon, cloves, cardamom, ginger, and nutmeg.
The cake is typically served warm with butter and fresh fruit .
What is the best way to store Guyanese Black Cake?
Guyanese Black Cake is best enjoyed fresh, but if you are making it in advance, be sure to store it in the refrigerator for up to 5 days .
When stored in the refrigerator, the cake will not get too dry, and it can maintain its texture and flavor.
How can you make sure the Guyanese Black Cake is moist?
If you’re looking to make Guyanese Black Cake, then you have come to the right place.
This cake is both delicious and moist .
This is accomplished by using dark and robust ingredients like molasses, spices, and rum.
To ensure your cake stays moist, you need to make sure that the food processor or blender is well-equipped with a blade for chopping the ingredients.
What is the most popular topping for Guyanese Black Cake?
While the traditional Guyanese Black Cake is topped with a thick layer of rum buttercream, it is also popularly paired with liqueur whipped cream.
If you are looking to try something new and different at your next celebration, try topping your cake with chocolate ganache.
Also, you may want to consider topping your cake with fresh fruit or even a scoop of vanilla ice cream!
What are some creative variations of Guyanese Black Cake?
Guyanese Black Cake is a very versatile dessert.
It can be made with any combination of dried fruits, nuts, and/or spices .
Some popular variations include:
- Black Cake with a Rum Glaze: While many people enjoy the traditional black cake, others prefer to have the rum glaze on top .
- This adds a splash of flavor and fun to the recipe.
- Black Cake with Rum-soaked Fruit: If you are looking for something different, try using cherries or raisins in place of the bananas.
- Black Cake with Ginger and Cinnamon: This is an interesting variation that is sure to make your guests take notice.
- The ginger and cinnamon combination will give this Guyanese Black Cake a little kick!
- Parchment paper
- Aluminum Foil
- 2 8×3 inch pans
- 2 cups butter
- 2 cups granulated sugar
- 2 ½ cups flour
- 8 cups fruits soaked and blended
- 9 eggs
- 1 teaspoon baking powder optional
- 1 teaspoon cinnamon ground
- 1 teaspoon clove ground
- 1 teaspoon nutmeg ground
- 1 teaspoon orange zest
- 6 tablespoons sugar burnt
- ½ cup red wine e.g. Porto
- 3 tablespoon dark rum
- Cooking spray
- Cream butter and sifted sugar until most of the sugar crystals dissolve. Add eggs, one at a time, to creamed butter and sugar until all of the eggs are fully incorporated.
- After adding the eggs, add the fruits to the butter, sugar, and egg mixture (one cup at a time) and mix until all of the fruits are completely mixed into the batter.
- Then, add the wine and orange zest to the batter, one tablespoon at a time, until the batter is the desired color.
- Sift together the flour, baking powder, cinnamon, cloves, and nutmeg.
- Add one cup of flour at a time, incorporating it into the batter with a figure 8 motion.
- Preheat the oven to 300 degrees Fahrenheit.
- Coat baking pans with cooking spray and line the bottom with parchment paper.
- Divide the batter evenly between the baking pans.
- Wrap aluminum foil around the baking pan’s bottom.
- Bake for 75 to 90 minutes, or until a toothpick inserted into the black cake comes out smooth, on the middle rack of the oven.
- When the cake is done, remove it from the oven and brush it with 1 to 12 tablespoons rum while it is still hot. If desired, add more rum, but not too much, or the cake will become soggy.
- Cover with a kitchen towel and set aside to cool.
- Allow the cake to cool completely before removing it from the baking pans.
- Cake should be stored in a covered container. Depending on how long you keep the cake, you may need to add more rum once or twice a week to keep it from drying out.