Guyanese Black Cake
Prep time
Cook time
Total time
Guyanese Black Cake is a rich, dense and moist cake. It is made with rum soaked fruits and a dark sugar caramel gives it its signature black color. It is traditionally made at Christmas and for weddings.
Recipe type: Dessert
Cuisine: Guyanese
Serves: 2-3 Pans
  • 1 lb of butter
  • 1 lb of granulated sugar
  • 12 ounces of flour
  • 4 lbs soaked and blended fruits
  • 9 eggs
  • 1 teaspoon of baking powder (optional)
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of ground clove
  • 1 teaspoon of ground nutmeg
  • 1 teaspoon of orange zest
  • 4 to 6 tablespoons of burnt sugar
  • ½ cup of red wine (e.g. Port)
  • 3 tablespoon of dark rum
  • Cooking spray
  • Parchment Paper
  • Aluminum Foil
  1. Cream butter and sifted sugar until most of the sugar crystals dissolve
  2. Add eggs to creamed butter and sugar one at a time until all of the eggs are fully incorporated into the mixture
  3. After the eggs have been added, add fruits to butter, sugar and eggs mixture (one cup at a time) and mix together until all of the fruits have been completely mixed into the batter
  4. Next add the wine and orange zest to batter
  5. Then add burnt sugar, one tablespoon at a time until your batter is the desired color
  6. Sift together flour, baking powder, ground cinnamon, ground cloves, ground nutmeg
  7. Add flour to the batter one cup at a time and incorporating the flour into the batter using a figure 8 motion
  8. Preheat oven to 300°F
  9. Grease baking pans with cooking spray, then line the bottom of the pan with parchment paper
  10. Divide batter equally among the baking pans
  11. Wrap the bottom of the baking pan with aluminum foil
  12. Place cake on the middle rack in the oven and bake for 75 to 90 minutes or until a toothpick inserted into the black cake comes out smooth
  13. Once cake is fully cooked, remove from the oven and brush each cake with 1 to 1½ tablespoons of rum, while cake is still hot. Feel free to add more rum if you like, but not too much or the cake will be soggy
  14. Cover with a kitchen towel and let cool
  15. Allow cake to cool completely, then remove from baking pans
  16. Store cake in a covered container. Depending on how long you keep the cake for, you may add more rum once or twice a week so that it doesn't try out
Please read through the post for tips to making this recipe a great one

It is very easy to half this recipe to make 1 cake. If you do use 5 eggs instead of 4.

Check your cake at the 75 minute mark and if it is completely cooked remove it from the oven.

If you choose to make your own burnt sugar, ¼ lb burnt sugar will work for this recipe. After getting the sugar to that black caramel stage, add ½ cup of port wine and stir quickly until a thin liquid forms. Let cool completely before adding to the cake.

Some people prefer to cook this cake at 275 °F. They prefer the better safe than sorry method. If this is you, this is perfectly fine, because this cake can become really dry if it is over cooked and we are aiming for the moist pudding like texture, versus a traditional cake texture
Recipe by Metemgee at