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Farine Black Cake |
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Photo Not Supplied
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| Course |
-- |
| Cuisine |
Amerindian |
| Dish Type |
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| Occasion |
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| Source |
What's cooking in Guyana (Carnegie School of Home Economics) |
| Submitted
By |
Admin |
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| Category |
Farine Dishes |
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Method |
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Time |
150 minutes |
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Calories |
-- |
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Serves |
16 |
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Ingredients : |
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| 1 lb farine flour (grind 1 lb farine meal into flour), 3 lb mixed dried fruit, 2 oz mixed peel, 2 oz peanuts, 3 lb brown sugar, about 1 pt wine, about 1½ pt rum, 1 lb margarine, 9 eggs, 3 tsp mixed essence, 3 tsp mixed spice |
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| How to Prepare : |
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- Wash and dry the fruits. Grind or chop fruits, peel and nuts.
- Make caramel. Heat 2 lb brown sugar, and when melted add 4 tablespoons of wine. Simmer until dark colour is obtained.
- Mix about half the wine and rum and pour over the fruits and peel. Leave to soak for a day or longer (up to 3 months).
- Grease and double line an 8 inch cake pan.
- Cream the remaining 1 lb sugar and margarine. Add eggs one at a time (beaten or unbeaten) and the essence.
- Add fruits and nuts and stir well. Add enough caramel to make mixture as dark as desired.
- Sift farine and spice together. Add to the mixture 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 slow oven, 300ºF, for 2 hours on middle shelf.
- Pour remaining wine and rum over immediately after cake is baked.
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LOGIN HERE |
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