Non-alcoholic Black Cake

This non-alcoholic Guyanese Black Cake has all the flavor of traditional black cake without any of the alcohol. If you are alcohol free, or just looking for a non-alcoholic version of a Guyanese Christmas favorite, then this one is for you!

Course Dessert

Cuisine Guyanese

Keyword Alcohol-Free Black Cake, black cake without alcohol, Guyanese black cake without alcohol, Non-alcoholic Black Cake, Non-alcoholic Guyanese Black Cake

Prep Time 30

Cook Time 1 30

In-Active Prep Time 8

Total Time 10

Servings

Calories 516kcal

Equipment

Saucepan
Small Mixing Bowl
Blender
8x3 Round Baking Pan

Ingredients

1 Cup Currants
1 Cup Raisins
1 Cup Pitted Dates
1/4 Cup Mixed Peel or Fruit cake fruits
1/4 Cup Maraschino Cherries
2 Cups Concord Grape Juice (or apple cider)
1 Cinnamon Stick
3/4 tsp Ground Clove (divided)
2 inches Dried Orange Peel
1/2 Cup Granulated Sugar
1 Cup Butter (Room Temperature)
4 Eggs (Room Temperature)
3 tbsp Browning or Burnt Sugar
3/4 Sparkling Grape Juice or Apple Cider (divided)
1 tsp non-alcoholic vanilla extract
1 tsp non-alcoholic almond extract
1 1/2 Cups All Purpose Flour (Sifted)
1/4 tsp Salt
1/2 tsp Ground Cinnamon
1/2 tsp Ground Ginger
1/2 tsp Ground Nutmeg

Instructions

Making the Fruits

In a saucepan, combine the currants, raisins, prunes, mixed peel, maraschino cherries, concord grape juice, cinnamon stick, 1/2 tsp cloves and dried orange peel. Then add to medium heat and bring to a boil. Cook until the grape juice reduces by half, cover and let rest over night or for at least 8 hours before proceeding to next step

Making the Cake

When reading to bake, cream together the butter and sugar until light in color and texture (about 3 minutes). Then add the eggs one at a time and continue to mix together.
Preheat Oven to 300 °F
Next remove the cinnamon stick from the cooked fruits. Then add the fruits and the orange peel to a blender and blend until smooth with a little bit of texture (similar to a salsa consistency). This should table about 30-45 seconds.
Add the blended fruits to the creamed butter, sugar and eggs. Then add the browning or burnt sugar, sparkling grape juice or apple cider, the non-alcoholic vanilla extract and the non-alcoholic almond extract and mix together well.
Next in a small mixing bowl sift together the flour, salt, cinnamon, ginger, nutmeg and 1/4 tsp ground cloves and use a whisk to combine. Then add the dry ingredients to the wet ingredient and gently mix until fully combine.
Pour the cake batter into a greased 8x3 round baking pan, lined with parchment paper. Bake at 300 °F for 90 minutes, or until a tooth pick inserted into the center of the cake comes out clean
Once the cake is done baking, you may add 1/4 cup of sparkling concord grape juice over the top while the cake is still hot. Then allow to cool completely before removing from the pan. This cake is best is allowed to sit for a day or two so that the flavors come together before enjoying.

Nutrition