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Guyana Black Cake
Guyanese Classic Recipe!
1 1/2lb. mixed dried fruit
2oz. mixed peel
1 tsp. mixed spice
4oz. chopped peanuts
8oz. soft brown sugar
8oz. margarine
6 eggs
1/4 tsp. baking powder
8oz. flour
1/2 bottle red wine and/or rum
1 lb. sugar for making caramel
2 Tbls. red wine for making caramel


Wash and dry the fruits, then grind or chop the fruits, nuts, and fruit peel together.

Caramel - Heat the sugar and when melted, add the wine. Simmer until dark colour is obtained.

Mix the wine and the rum and pour over the fruits. Leave to soak for a day or more (up to 3 months).

Grease and doubly line an 8 inch cake pan.

Cream the sugar and margarine. Add eggs one at a time (beaten or unbeaten).

Add fruits and stir well. Add enough caramel to make it as dark as desired.

Sift the flour, baking powder and powdered spice together. Add a little at a time and fold in. Mix to a soft dropping consistency using wine or rum.

Pour the mixture into the prepared pan and bake in a slow oven, 300 degrees F. for 2 hours on the middle shelf.

Pour wine and rum over immediately after cake is baked. Repeat 3 or 4 times.

Note-store bought caramel may also be used.

Click on Recipes from Guyana and The Caribbean for more great recipes from Guyana!

Preparation Time: Serves:
Recipe Origin: Guyana
Submitted by:
Wayne Moses
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