GUYANA BLACK CAKE (RUM) w/ icing recipe (see below)

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
½ bottle wine
Guyana Black Cake
½ bottle rum
8 oz. margarine
1 lb. sugar (for caramel)
2 tbsp. wine (for caramel)

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.


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

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:
Beat egg whites to froth and add sugar a little at a time, beating well after each addition. Add lemon juice and continue to beat until mixture forms a peak. Dip spatula into hot water and smooth the icing over the almonds paste. A second layer may be applied when the first has thoroughly dried. Decorate as directed. If cake is for a wedding, choose appropriate colors and decorations. If cake is for Christmas, colors chosen may be red and green on white.