Guyanese Black Cake Recipe: Caribbean Rum Fruitcake

This delicious Guyanese Black Cake Recipe is a rich, moist cake with a deep, dark color and warm spice flavors. Made with dried fruits soaked in rum and red wine, burnt sugar for color, and almond extract for a unique taste, it’s a must-have for Christmas time, weddings, and other special occasions.

Trending now: Easy Guyanese Sponge Cake.

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Whether you’re a rum drinker or prefer a non-alcoholic Guyanese black cake, this delicious black cake recipe offers options for everyone.

Why I Love This Caribbean Black Cake Recipe

This cake is a cherished tradition in Caribbean households, particularly around the holidays. It’s not just a Christmas cake. It’s a delicious cake steeped in culture, memories, and celebration.

The combination of warm spices, dark rum, and soaked fruits creates a flavor that deepens over time.

Plus, the versatility of this recipe allows for personal preferences, making it perfect for first-time bakers or seasoned black cake makers.

Also popular: Rum Pumpkin Pie.

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Ingredients in This Guyanese Black Cake Recipe

For the Fruit Mixture

• Dried Fruits (Raisins, Prunes, Cherries, Currants or Dried Blueberries): These fruits are soaked in rum and wine for weeks or months, giving the cake its rich, moist texture and signature flavor.
• Candied Orange Peel or Mixed Peel: I recommend adding homemade candied orange peel.
• Orange Zest: Infuses the batter with bright, aromatic citrus notes that enhance the flavor.
• Dark Rum: Used for soaking the fruits and flavoring the batter, it gives the cake its boozy warmth and depth.
• Port Wine, Red Wine, or Pinot Noir: Contributes to the deep, fruity complexity and helps keep the cake moist.

For the Cake Batter

• Almond Flour: Adds a nutty richness and helps maintain the cake’s dense yet tender texture.
• Ground Cinnamon: Provides warm, spicy undertones essential to the cake’s flavor profile.
• Ground Nutmeg: Adds a sweet, nutty aroma with a slightly earthy spice.
• Ground Cloves: Contributes a pungent, warm spice that enhances the overall complexity.
• Salt: Balances the sweetness and enhances the other flavors in the cake.
• Unsalted Butter (at room temperature): Provides richness and a smooth, creamy base for the batter.
• Dark Brown Sugar: Adds a deep molasses flavor. For fewer calories, you can use zero-calorie golden monk fruit sweetener, but it has a slightly different flavor.
• Burnt Sugar: Adds a distinct dark color and a slightly caramelized bitterness for authenticity.
• Large Eggs (at room temperature): Bind the ingredients together and contribute to the cake’s structure.
• Vanilla Extract: Enhances the overall sweetness and adds depth of flavor.
• Almond Extract (not almond essence): Offers a concentrated, nutty aroma that pairs well with the dried fruits and spices.
• Dark Rum: Further intensifies the flavor of the batter, making the cake deeply aromatic.

To Pour over the Baked Cake

• Dark Rum: Keeps the cake moist, extends its shelf life, and amplifies the boozy richness.

You might also like Rum Almond Cookies.

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How to Make This Guyanese Black Cake Recipe with Video and Step-by-Step Photos

Here’s an instructional video from my YouTube channel:

Step 1: Soak the Fruits

Here are step-by-step photos.

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1. In a high-speed blender or food processor, combine the raisins, prunes, cherries, currants or dried blueberries, candied peel, orange zest, dark rum, and red wine. Blend until smooth or leave chunks for texture.

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2. Pour the mixture into a bowl. Cover with plastic wrap and let it soak for at least 5 days or up to several months.

Step 2: Make Caribbean Burnt Sugar

1. Put the dark brown sugar in a saucepan on high heat. Don’t stir. Let the sugar melt.

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2. The moment you see smoke emerge from the pan, turn off the flame and pour in ½ cup wine or water.

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3. Stir to combine. Then pour the burnt sugar into a container. Let it cool with the lid off.

Step 3: Prepare the Cake Batter

1. Preheat the oven to 300°F (degrees F.) and line two 8-inch pans with parchment paper. Grease the sides with baking spray.

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2. In a separate bowl, whisk together the dry ingredients: almond flour, cinnamon, nutmeg, cloves, and salt.

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3. In a large bowl, cream butter, dark brown sugar, and burnt sugar using a hand mixer or stand mixer until light and fluffy (about 5 minutes).

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4.Add the beaten eggs to the butter mixture and blend well.

Step 4: Combine and Bake

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1. Gradually fold in the fruit mixture.

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2. Add the dry ingredients to the wet ingredients and beat at medium speed for 3 minutes, until you achieve a smooth cake batter.

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3. Add the vanilla extract and almond extract.

4. If desired, add 2cl (20 grams/a shot glass) of dark rum to the batter and mix it in. I wouldn’t add more liquid at this point, because the batter might get too runny.

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5. Pour the batter evenly into the prepared pans, tapping them gently to remove air bubbles.

6. Bake in the preheated oven for 1–1½ hours at 300 F (150 C), or until a skewer or toothpick inserted into the center of the cake comes out clean.

Step 5: Cool and Add Rum to This Guyanese Black Cake Recipe

1. Put the pans on a wire rack.

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2. Pour 2cl (20 grams/a shot glass) of dark rum over each cake for added flavor.

3. Let the cakes cool in the pans for 30 minutes, then transfer to a serving platter. This is a soft cake, so transfer it to the platter you wish to serve it on. Let the cakes cool fully before serving.

Cathy’s Recipe Tips

• Use a kitchen scale to weigh the fruits and ingredients to achieve the perfect moist cake.
• Use measuring cups and a level spoonful for the spices.
• For a non-alcoholic version, replace the rum and wine with grape juice or cranberry juice.
• Burnt sugar gives the cake its dark color and is easy to make at home.
• Let the cake rest for a few days to deepen the flavor.
• For a festive look, top with royal icing, marzipan, or a layer of almond paste.

Also try Black Sesame Pie Crust.

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Are Jamaican Black Cake and Guyanese Black Cake the Same Thing?

Jamaican black cake and Guyanese black cake are similar but not exactly the same. Both are dense, rich fruitcakes made with soaked dried fruits, spices, and rum, but there are differences in preparation, ingredients, and cultural nuances:

1. Soaking of Fruits: In both versions, fruits are soaked in rum and wine, but the type and ratio of alcohol can vary. Jamaican recipes often emphasize a stronger rum flavor, while Guyanese versions may use a mix of port wine and dark rum.
2. Spices and Flavoring: Jamaican black cake typically incorporates bold spices like allspice, while Guyanese black cake may use more subtle spice blends, often with an emphasis on almond extract and finely balanced sweetness.
3. Burnt Sugar (Browning): Both cakes use burnt sugar (or browning) for their signature dark color, but the technique and the degree of caramelization may vary, giving slightly different flavors.

Though they share the same origins and a similar base, the specific methods and regional tweaks make each cake unique to its culture.

If you love cherries and chocolate, don’t miss Mini Black Forest Cake.

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Equipment Needed to Make This Guyanese Black Cake Recipe

• Kitchen Scale: Essential for accurately measuring the dried fruits to ensure the perfect balance of flavors.
• Food Processor or High-Speed Blender: Used to finely blend the soaked fruits into a smooth paste for the cake.
• Large Bowl: Ideal for mixing the cake batter ingredients thoroughly and evenly.
• Separate Bowl: Useful for combining dry ingredients or beating eggs separately before incorporating them into the batter.
• Hand Mixer or Stand Mixer: Makes it easier to cream butter and sugar or mix the batter to the perfect consistency.
• Two 8-Inch Cake Pans: The standard size for baking the cakes evenly and ensuring they cook through.
• Parchment Paper: Prevents the cakes from sticking to the pans and allows for easy removal after baking.
• Wire Rack: To cool the pans on.

Storage Tips

• Wrap leftover cake in plastic wrap and store in an airtight container in a cool place for up to 1 month.
• Freeze the cake for up to 3 months by wrapping it in aluminum foil and sealing it in a freezer-safe bag.
• Brush the cake with rum or wine periodically to maintain its moisture and flavor.

This great recipe for Caribbean black cake is perfect for weddings, Christmas time, or any special occasion. With its rich flavors, moist cake texture, and deep cultural roots, it’s a true showstopper. Happy cooking, and Merry Christmas!

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