Bekary : Black cake and how it is prepared

 

"Black Cake" is a rich and moist fruitcake that is often associated with festive occasions, particularly Christmas, in Guyana and other Caribbean countries. Here's a basic description of how Black Cake is typically made:

**Ingredients:**

*For the soaked fruits:*

- Raisins

- Currants

- Prunes

- Cherries

- Mixed peel

- Rum or wine (for soaking)

*For the cake batter:*

- Butter

- Brown sugar

- Eggs

- Baking powder

- All-purpose flour

- Mixed spice (a blend of cinnamon, nutmeg, and other spices)

- Vanilla extract

- Browning (a caramel syrup for color)

**Preparation:**

1. Start by soaking the dried fruits (raisins, currants, prunes, cherries, and mixed peel) in rum or wine for several days or weeks. This soaking process allows the fruits to absorb the liquid, enhancing the flavor of the cake.

2. In a large mixing bowl, cream together butter and brown sugar until light and fluffy.

3. Beat in the eggs one at a time.

4. In a separate bowl, sift together the flour and baking powder. Add the mixed spice.

5. Gradually incorporate the dry ingredients into the creamed mixture, mixing well.

6. Add the soaked fruits (including any residual soaking liquid) and mix until evenly distributed.

7. Stir in vanilla extract and browning to achieve the desired dark color.

8. Preheat the oven and prepare a baking pan by greasing and lining it with parchment paper.

9. Pour the cake batter into the prepared pan and smooth the top.

10. Bake in the preheated oven until the cake is firm and a toothpick inserted into the center comes out clean.

11. Allow the cake to cool completely before serving.

Black Cake is known for its deep, dark color, intense flavor, and moist texture. It's often enjoyed during special occasions and celebrations, and it's a cherished part of the holiday traditions in Guyana and the Caribbean.