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GUINNESS JAMAICAN BLACK CAKE

Name: GUINNESS JAMAICAN BLACK CAKE
Prep time: 35 min
Cook time: PT1-2H
Total time: PT1-2H35M
Yield: 2 - 3 cakes
Ingredients: Unsalted butter; Sugar; Brown sugar; Guinness Original (plus extra to soak the fruit); Captain Morgan White Rum (plus extra to soak the fruit); Baking powder; Almond extract; Vanilla extract; Eggs; Plain flour; Mixed spice; Dried mixed fruit (raisins, currants, cherries)

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One to try if you like to mix up classic recipes with bold new ingredients.”

Featured Beer:

Guinness Original

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

Difficulty

Medium

Prep Time

35 mins

Serves

2 - 3 cakes

Cooking Time

1 - 2 hours

INGREDIENTS

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 tooth pick 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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