Guiana Black Cake (French Antilles Coconut Flan) is a traditional French Guianan (Guyane) recipe for a classic flan of an egg, condensed milk and coconut milk custard containing shredded coconut that's sweetened with sugar and flavoured with lime zest and juice. The full recipe is presented here and I hope you enjoy this classic French Guianan version of: Guiana Black Cake.
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This is a recipe for a rich fruit cake that's common between Guyana and French Guiana and which is a variant of the Black Cake made throughout much of the Caribbean. Like its British antecedent, this rich and decadent cake is typically served during special occasions such as weddings, Christmas, and other celebrations. The cake is known for its dark colour and intense flavour, which comes from the use of dark sugar, dried fruit marinated in rum, and the use of even more rum to 'feed' the cake.
Guyana Black Cake has its roots in British fruitcake, which was brought to the Caribbean by colonizers. Over time, the recipe evolved to include local ingredients such as rum, tropical fruit, and local spices (though Caribbean allspice also made its way back into the British cake). The cake has always been a symbol of celebration and family recipes are often passed down through the generations.
Ingredients:
680g of flour
500g of butter
500g of dark (muscovado) sugar
680g of raisins
680g of prunes
12 eggs
500g of walnuts
1.2 tsp of baking powder
1/2 tsp ground allspice
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 tsp vanilla extract
300ml of dark rum
dark rum to feed the cake
Method:
Mix together the fruit and dark rum in a large jar and set aside to macerate for a month or more.
When ready to bake, grease and line a 20cm diameter springform cake tin. Tie newspaper or baking parchment around the side of the tin (this helps prevent the sides of the cake from burning).
In a bowl cream together the sugar and butter until pale and fluffy.
Add the eggs one at a time, beating thoroughly to combine after each addition. If the mixture looks like it may be splitting scatter over a tablespoon of flour and blend in with the creamed mixture.
Once the eggs are incorporated add the macerated fruit (and any remaining liquid), stirring to incorporate evenly.
Soft together the flour, baking spices and spices in a bowl. Fold the dry ingredients into the liquid ingredients a little at a time.
Mix until the ingredients reaches a soft dropping consistency (using a little milk or fruit juice if needed). Now stir in the vanilla extract.
Pour the batter into the prepared pan and bake in a slow oven at 150°C for 2 hours.
Remove the cake from the oven once done and sprinkle over 2 tbsp of dark rum.
Once the cake is cold, remove from the tin and wrap in greaseproof (waxed) paper and then foil. Allow to mature for a couple of days.
The day after baking, poke the cake with a skewer to make holes and 'feed' with 1 tbsp dark rum. Repeat this feeding process every three days or so.
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