Baking at Christmas is unlike baking at any other time of the year.

There’s something about this fun tradition that makes it special. Possibly it’s the type of baking that’s done or the anticipation of sharing the baked goodies with family and other loved ones.

As for what is baked, some of it may differ across the region, but the treat that seems to consistently make an appearance is the black cake.

Now, the name is used interchangeably among some, while others believe there is a distinction which is marked by the quantity of rum and browning. Basically, more of both, well for some people it’s mainly more of the former, and voilà it’s a black cake! Either is a Christmas staple that makes an appearance in most homes over the holidays.

Additionally, it makes a nifty present. There are those who gift them to loved ones. Also, some businesses are known to bestow on their clients a deliciously baked black or fruit cake as a Christmas token.

With Christmas a few weeks away, it is a good time to start prepping if you want to try your hand at baking your first black cake. Alternatively, you may want to attempt a new recipe.

Well, we’ve got one at which you can have a go. Of course, you should begin early to allow the time needed for preparing the fruits you’ll be using, or as colloquially phrased, to ‘soak your fruits’. If you enjoy the customary, Christmas Eve baking, then you should begin this week.

Here’s a Guyanese black cake recipe that you can try this holiday.

Guyanese Black Cake Recipe

Ingredients:

1 lb raisins

1 lb preserved carambola (star fruit/five fingers) fruit

½ lb currants

½ lb prunes

1 cup brown rum

2 lbs brown sugar

1 lb butter

4 eggs, beaten

1 lb flour

1 tsp baking powder

1 teaspoon mixed spices

¼ pound mixed peel

¼ pound chopped nuts

1 tsp vanilla flavouring

Preparation:

Early up preparations

Wash and dry the fruits, then grind fruits and soak them with ¾ cup of rum. Store the mixture in a covered glass jar for two weeks or longer.

For the caramel: Heat 1 lb of sugar in a heavy bottom frying pan until melted. Simmer until dark brown.

Cream butter and 1 lb sugar well, and then add beaten eggs a little at a time. Next, add fruits soaked in rum. Pour in caramel, making the mixture as dark as desired.

Add sifted flour, baking powder, mixed spice, and vanilla flavouring. Fold in mixed peel and chopped nuts.

Pour mixture into baking dish. Bake in a slow oven at 375F˚ for approximately 90 minutes, or until a toothpick inserted to test comes out clean. Remove from oven, and lightly brush with rum.

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We hope the process is a fun experience and results in a delicious, black cake you, your family, and your friends can enjoy. To pick up ingredients for this recipe, search our supermarket and grocery listing to find a supermarket near you.

Merry Christmas from Yello!