Black Cake

A traditional Caribbean cake served during the winter holidays.


  • 1 pound raisins 
  • 1/2 pound currants 
  • 1/4 pound prunes
  • 1 cup rum 
  • 3 1/4 cups brown sugar 
  • 1/2 pound butter
  • 6 eggs, beaten
  • 2 cups flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1 teaspoon cloves
  • 1 teaspoon nutmeg
  • 1 pinch salt
  • 1/4 pound mixed lemon and orange peel 
  • 1/3 pound chopped nuts (optional)


  • Wash and dry fruit. 
  • Grind fruit in a food processor, soak with 3/4 cup of rum, and store covered in glass jar to steep for 3 weeks or longer. 
  • Preheat the oven to 350 degrees F. Grease 2 cake pans and line them with baking or wax paper.
  • To make caramel sauce, heat 1 pound of sugar in a frying pan until melted; simmer until dark brown. Let cool. 
  • In a stand mixer cream butter and 1/2 pound sugar; then add beaten eggs slowly. 
  • Add soaked fruits and rum, stirring well, and enough caramel to make as dark as desired. 
  • Add sifted flour with baking powder, salt, and mixed spices. 
  • Fold in peel and chopped nuts. 
  • Divide mixture evenly between the two baking pans.
  • Bake the cakes in a water bath by filling a large roasting pan halfway up with water and then setting the cake pans inside. 
  • Bake for 1 hour 30 minutes.
  • Sprinkle additional rum over cake immediately after baked. 
  • These cakes will last for days stored in parchment paper and plastic wrap and for weeks when frozen.


Recipe submitted by Peace Corps Guyana staff 

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