Guyanese Style Fruit Cake

Guyanese style fruit cake is far from your traditional Christmas fruit cake; it's moist, boozy, and rich with the flavor of rum soaked fruits! It's a delicious mash-up between pound cake (known as sponge cake in Guyana) and black cake. Enjoy this as an indulgent adult dessert or skip the alcohol for a family-friendly treat during the holidays.

Course Dessert

Cuisine Guyanese / Caribbean

Keyword best fruit cake recipe, black fruit cake recipe, caribbean fruit cake, easy fruit cake recipe, fruit cake Christmas, fruit cake ingredients, fruit cake recipe, fruit cake recipes, guyana fruit cake recipe, Guyanese fruit cake, guyanese fruit cake recipe, guyanese style fruit cake

Prep Time 30

Cook Time 1

Total Time 1 40

Servings

Calories 351kcal

Author Althea Brown

Equipment

Loaf Pan

Ingredients

1 cup of room temperature butter
1 cup of sugar
5 eggs
2 cups of flour
1 1/2 cups of soaked fruits blended to a paste
1/4 cup of maraschino cherries blended to a paste
1/4 cup of candied mixed peel blended to a paste
2 teaspoons of baking powder
1/2 teaspoon ground clove
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon of salt
1 teaspoon vanilla essence
3/4 teaspoon almond essence
1/4 cup of dark rum
1 tablespoon of orange liqueur sub for a tablespoon of orange zest

Instructions

Preheat oven to 300°F.
Cream butter and sugar together until all of the sugar crystals have dissolved.
Add eggs to the creamed butter and sugar one at a time, mixing well after adding each egg.
Add 2 cups of fruits to the creamed butter, sugar, eggs mixture.
Add vanilla and almond essence, rum and orange liqueur (or orange zest) to the wet ingredient and mix well.
For the dry ingredients, sieve together the flour, baking powder, ground clove, ground cinnamon, ground nutmeg, ground ginger, salt.
Next add the sieved dry ingredients to the wet ingredients a little at a time. Mix together until a smooth batter forms.
Grease two loaf pans and line with parchment paper.
Divide batter into two and fill loaf pans, leaving enough room in the pans for the cake to rise.
Bake at 300°F for 45 minutes to 1 hour, checking the cake with a toothpick at the 45 minutes mark. If the toothpick comes out clean, remove from the oven, if the toothpick has batter continue to bake, rechecking in 10 minute increments.
Remove from the oven and allow to cool completed.
Alternatively you can brush the fruit cake with 1 tablespoon of orange liqueur, immediately after removing the cake from the oven and then allow the cake to cool completely before serving. This step is completely optional.

Notes

If you make soaked fruits specifically for this recipe please allow your fruits to soak for a minimum of 3 days for the best flavor

Nutrition