Guyana Black Cake

Ingredients:

1 1/2lb. mixed dried fruit

2 oz. mixed peel

1 tsp. mixed spice

4 oz. chopped peanuts

8 oz. soft brown sugar

8 oz. margarine

6 eggs

1/4 tsp. baking powder

8 oz. flour

1/2 bottle red wine and/or rum

1 lb. sugar for making caramel

2 Tbls. red wine for making caramel

Cooking Instructions:

Wash and dry the fruits, then grind or chop the fruits, nuts, and fruit peel together. Caramel - Heat the sugar and when melted, add the wine. Simmer until dark colour is obtained. Mix the wine and the rum and pour over the fruits. Leave to soak for a day or more (up to 3 months). Grease and doubly line an 8 inch cake pan. Cream the sugar and margarine. Add eggs one at a time (beaten or unbeaten). Add fruits and stir well. Add enough caramel to make it as dark as desired. Sift the flour, baking powder and powdered spice together. Add a little at a time and fold in. Mix to a soft dropping consistency using wine or rum. Pour the mixture into the prepared pan and bake in a slow oven, 300 degrees F. for 2 hours on the middle shelf. Pour wine and rum over immediately after cake is baked. Repeat 3 or 4 times.

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