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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