This cake is a tradition in every home in Guyana during the Christmas season ( or in my home- a solid dessert all year round). It is a very moist dense fruit rum cake with high flavor profile. It is also a favorite cake choice for weddings ❤️

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Note: In the video I reduced this recipe by half to make a smaller cake.

Ingredients
* 1 lb of butter
* 1 lb of sugar
* 12 ounces of flour
* 4 cups soaked and blended fruits
* 8 eggs
* 1/2 teaspoon of baking powder optional
* 1/2 teaspoon of ground cinnamon
* 1/2 teaspoon of ground clove
* 1/2 teaspoon of ground nutmeg
* burnt sugar to color
1/3 c rum/wine

Cream butter and sifted sugar until most of the sugar crystals dissolve
* Add eggs to creamed butter and sugar one at a time until all of the eggs are fully incorporated into the batter
* After the eggs have been added, add fruits to the batter (one cup at a time) and mix together until all of the fruits have been completely mixed in
* Next add the wine
* Then add burnt sugar, one tablespoon at a time until batter is the desired color
* Add Sift together flour, baking powder, ground cinnamon, ground cloves, ground nutmeg- in small amounts until all is incorporated
* Preheat oven to 290°F

Grease baking pans with cooking spray, then line the bottom of the pan with parchment paper
* Divide batter equally among the baking pan
* Place cake on the middle rack in the oven and bake for 2-21/2 hours or until a toothpick inserted into the black cake comes out smooth
* Once cake is fully cooked, remove from the oven and pour rum over the cake while cake is still hot.
* Allow cake to cool completely, then remove from baking pans
* Store cake in a covered container either at room temperature or refrigerator

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