Guyana Black Cake

• lb raisins↗1
• lb currants↗1⁄2
• lb prune↗1⁄4
• cup rum↗1
• lbs brown sugar, packed (3 1/4 cups)↗1 1⁄2
• lb butter↗1⁄2
• eggs, beaten↗6
• lb flour (2 cups)↗1⁄2
• teaspoon baking powder↗1⁄2
• teaspoon mixed spice (nutmeg, cinnamon, cloves, allspice)1
• lb mixed peel↗1⁄4
• lb chopped nuts (optional)1⁄4
• ICING FOR BLACK CAKE
• MARZIPAN
• egg whites↗2
• lb ground almonds (2 cups)↗1⁄2
• lb icing sugar (confectioner's, 2 cups)↗1⁄2
• teaspoon almond essence (extract)↗1⁄2
• ROYAL ICING↗
• egg whites↗2
• lb icing sugar (confectioner's, 4 cups)↗1
• lemon, juice of↗1

Step-by-step instructions

1. 1

   FOR THE CAKE: Wash and dry fruit. Grind fruit and soak with 3/4 cup of rum. Store, covered, in glass jar to steep for 2 weeks or longer.

2. 2

   TO MAKE CARAMEL, heat 1 lb. of sugar in a heavy bottomed frying pan until melted; simmer until dark brown. Let cool.

3. 3

   Cream butter and 1/2 lb (250 g) sugar well, add beaten eggs a little at a time; add soaked fruits and rum, stirring well, and enough caramel to make it as dark as desired.

4. 4

   Add sifted flour with baking powder and mixed spice. Fold in peel and chopped nuts.

5. 5

   Pour mixture into baking pan, greased and lined with waxed paper. Bake in a slow oven at 300°F for about 2 to 2 1/2 hours.

6. 6

   Sprinkle additional rum over cake immediately after it is baked. Repeat a few times. Allow cake to remain in pan for 2 to 3 days.

7. 7

   FOR THE MARZIPAN: Beat egg whites to a stiff froth, stir in ground almonds, sugar and almond essence to make a paste.

8. 8

   Remove cake from pan, place on a cake plate. Cover top of cake with almond paste. Roll rest of paste thinly to cover sides. Allow to dry 1 day before icing.

9. 9

   FOR THE ROYAL ICING: Beat egg whites to a froth, add sugar, a little at a time, beating well after each addition. Add lemon juice and sugar and continue to beat until mixture forms peaks.

10. 10

    Dip a spatula in hot water and smoother the icing over the almond paste. A second layer may be applied when the first is thoroughly dried.

11. 11

    Decorate as desired. If cake is for a wedding choose appropriate colours and decorations. If cake is for Christmas colours chosen may be red and green on white with a Christmas theme.

12. 12

    Caribbean Cuisine….Betty “K”.