Ingredients:
1 ½ lb.
mixed dried fruit (chopped or grinned)
1 tsp.
mixed spice
2 oz. mixed
peel
8 oz. white
sugar or soft brown sugar
4 oz.
peanuts (chopped finely)
6 eggs
¼ tsp.
baking powder
8 oz. flour
 |
| Guyana Black Cake |
8 oz.
margarine
1 lb. sugar
(for caramel)
2 tbsp.
wine (for caramel)
Instructions:
Wash and
dry fruits then grind or chop fruits and nuts. Pour rum over the fruit and nut
mixture and leave to soak for a day or longer (up to three months).
Make Caramel: heat sugar and when melted, add wine. Simmer until mixture turns dark in color.
Grease and
flour an 8 inch cake pan and put aside. Cream the sugar and margarine together
and add eggs on at a time. Add fruit mixture and stir well. Add enough caramel
to make it as dark as desired. Sift flour, baking powder and spice together and
slowly fold in. Mix to a soft dropping consistency using wine and/or rum to
create consistency. Pour the mixture into the prepared pan and bake in a 300
degree oven for 2 hours (on the middle shelf in the oven). Immediately after
the cake is baked, pour a little more wine and rum over the cake and allow soaking
in, repeating pouring rum and wine over cake three or four more times. Let
cool.
ICING FOR BLACK CAKE
Ingredients: (icing for cake base)
Marzipan-almond
paste
2 egg
whites
I cup. Ground
almonds
1cup. Confectioners’
sugar
½ tsp.
almond essence
Royal
Icing:(cake icing)
2 egg
whites
1 lb. confectioners’
sugar
Juice of 1
lemon
Instructions:
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 cake plate and cover the top of
the cake with almond paste. Roll the rest of the paste thinly to cover the
sides. Allow to dry 1 day before icing with Royal Icing.
Royal Icing:
