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guinness jamaican black cake
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ONE TO TRY IF YOU LIKE TO MIX UP CLASSIC RECIPES WITH BOLD NEW INGREDIENTS.

Guinness Black and Blonde

Chef Corwin Hemming is a chef of Jamaican heritage, who currently resides in New York City. His Guinness Jamaican Black Cake is a spin on the Caribbean Black cake classic and is an homage to his Jamaican roots. The dried fruit used for the cakes is soaked in Guinness Original Stout, as opposed to the traditional red wine.

Featured Beer:
Guinness Original
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Difficulty
Difficulty
Medium
Prep Time
Prep Time
35 mins
Serves
Serves
2 - 3 cakes
Cooking Time
Cooking Time
1 - 2 hours

Ingredients

450 g Unsalted butter

200 g Sugar

110 g Brown sugar

250 ml Captain Morgan White Rum (plus extra to soak the fruit)

3 tsp Baking powder

1 tsp Almond extract

1 tsp Vanilla extract

10 Eggs

360 g Plain flour

2 tbsp Mixed spice

450 g Dried mixed fruit (raisins, currants, cherries)

Method

In a container, add the dried fruit and cover with equal parts of Guinness Foreign Extra / Guinness Original Stout and spiced rum.

Allow the fruit to soak for at least 2-3 days before using.

Preheat the oven to 180°C and fill a shallow baking pan with water and place at the bottom of the oven.

In a standing mixer on high, cream the butter, brown sugar and sugar together until fully dissolved, fluffy and the colour changes from yellow butter to white.

Using a rubber spatula, scrape down the side of the mixing bowl to ensure all the ingredients are incorporated.

Turn the speed down to low and slowly incorporate one egg at a time.

In a separate bowl, sift together the flour, baking powder and mixed spice.

Slowly start to incorporate the flour into the butter mixture, then add the vanilla and almond extract.

Scrape down again using a rubber spatula to ensure all the ingredients are incorporated well.

Add the soaked fruit, half (125ml) of Guinness Foreign Extra / Guinness Original Stout and half (125ml) of the rum (reserve the remaining to finish the cake at the end) to the mixture and fold in using a rubber spatula.

Pour the mixture into a greased cake pan lined with parchment paper (8-10 inch pan is preferable).

Place the cake into the oven and bake for 30 minutes, then turn the oven temperature down to 90°C and finish for 1-1.5 hours or until a toothpick in the centre comes out clean when tested.

Remove from oven and allow to cool.

Using some of the rum and beer mixture, pour over the cake to finish. This will ensure your cake is deliciously moist and full of flavour.

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