Old-Fashioned Gy Black Cake

Ingredients

• 2 cups All‑purpose flour (Sifted)
• 1 cup Brown sugar (Divided – ½ cup for batter, ½ cup for burnt sugar)
• ½ cup Granulated sugar
• 1 cup Unsalted butter (Softened, room temperature)
• 4 Eggs (Large, room temperature)
• 2 cups Tropical fruit blend (e.g., star fruit, mango, pineapple) (Blended, chunky texture preferred)
• 1 tsp Cinnamon
• ½ tsp Nutmeg
• ¼ tsp Cloves
• ¼ tsp Ground ginger
• ½ tsp Salt
• 1 tsp Baking powder
• 1 tsp Lemon zest (Freshly grated)
• 1 tsp Almond extract
• 1 tsp Vanilla extract
• ½ cup Burnt sugar syrup (Made by caramelizing brown sugar, then adding water; cool before use)
• ¼ cup Rum (optional for soaking) (Dark rum preferred; can substitute with brandy or wine)
• ¼ cup Red wine (optional for soaking) (Dry red wine)

Instructions

1. Make burnt sugar syrup

   In a small saucepan over medium heat, add ½ cup brown sugar. Let it melt and caramelize, stirring gently with a spoon to prevent scorching. When it reaches a deep amber color, carefully add ¼ cup water and stir until smooth. Remove from heat and let cool; it will thicken as it cools.

   Time: PT15M

   Temperature: Medium heat

2. Blend fruit puree

   Place the pre‑soaked tropical fruit (star fruit, mango, pineapple, etc.) in a blender. Pulse until chunky‑but‑still‑textured; avoid over‑blending to keep some bite.

   Time: PT5M

3. Combine dry spices with flour

   In a medium bowl, whisk together sifted flour, cinnamon, nutmeg, cloves, ground ginger, salt, baking powder, lemon zest, almond extract, and vanilla extract.

   Time: PT3M

4. Cream butter and sugars

   In the large mixing bowl, beat softened butter with the remaining ½ cup brown sugar and ½ cup granulated sugar until light and airy, about 5‑7 minutes. Scrape down the sides of the bowl periodically.

   Time: PT7M

   Temperature: Room temperature ingredients

5. Incorporate eggs

   Add eggs one at a time to the creamed butter, beating well after each addition until fully combined.

   Time: PT2M

6. Add fruit puree

   Lower the mixer speed and gently fold the blended fruit into the batter. Add it all at once or in two portions; either works.

   Time: PT2M

7. Incorporate dry flour mixture

   With the mixer still on low, add the flour‑spice mixture in batches, mixing just until incorporated. Avoid over‑mixing.

   Time: PT3M

8. Add burnt sugar and fold

   Stir in the cooled burnt sugar syrup to achieve the desired dark color. Then, using a spatula, fold the batter by hand until uniform.

   Time: PT2M

9. Prepare pan and pour batter

   Grease the baking pan and line the bottom with parchment paper. Transfer most of the batter into this pan, leaving a small amount for a second pan if desired.

   Time: PT5M

10. Bake low and slow

    Preheat the oven to 275°F. Place a water‑filled pan on the bottom rack to create a humid environment. Position the cake pan in the middle rack and bake for 2 hours 10 minutes, or until a toothpick inserted comes out clean.

    Time: PT2H10M

    Temperature: 275°F

11. Soak with rum and wine

    While the cake is still warm, gently pour a mixture of ¼ cup dark rum and ¼ cup dry red wine over the top, allowing it to soak fully. Let the cake cool completely before slicing.

    Time: PT30M

Nutrition Facts

Calories

450

Protein

5 g

Carbohydrates

70 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of All‑purpose flour: Gluten‑free flour blend (use 1:1)
• Instead of Brown sugar: Dark muscovado sugar
• Instead of Granulated sugar: Coconut sugar (slightly less sweet)
• Instead of Unsalted butter: Margarine, Coconut oil (solid)
• Instead of Eggs: Egg replacer (1 tbsp flaxseed + 3 tbsp water per egg)
• Instead of Tropical fruit blend (e.g., star fruit, mango, pineapple): Mixed dried fruit rehydrated in rum
• Instead of Cinnamon: Ground allspice (use ½ tsp)
• Instead of Nutmeg: Mace (¼ tsp)
• Instead of Cloves: Allspice (¼ tsp)
• Instead of Ground ginger: Fresh grated ginger (¼ tsp)
• Instead of Salt: Sea salt
• Instead of Baking powder: Baking soda + cream of tartar (½ tsp each)
• Instead of Lemon zest: Lemon extract (¼ tsp)
• Instead of Almond extract: Vanilla extract
• Instead of Vanilla extract: Maple extract
• Instead of Burnt sugar syrup: Dark corn syrup
• Instead of Rum (optional for soaking): Brandy, Red wine
• Instead of Red wine (optional for soaking): Additional rum

Equipment Needed

• Blender or food processor
• Large mixing bowl
• Medium mixing bowl
• Hand mixer or stand mixer
• Spatula (silicone)
• Measuring cups and spoons
• Saucepan (for burnt sugar)
• Baking pan (9‑inch round or 8×8 square)
• Parchment paper
• Water bath pan (deep roasting pan)
• Oven
• Cooling rack

Critical Steps — Do Not Skip

• Make burnt sugar syrup – prevents burning and ensures proper color
• Cream butter and sugars until light and airy – creates tender crumb
• Bake at low temperature with water bath – gives dense, moist texture
• Soak cake with rum and wine while warm – infuses flavor and moisture

Chef Tips from the Video

• Use room‑temperature butter and eggs for maximum volume when creaming.
• For an even darker hue, add a touch more burnt sugar but be careful not to make the batter too liquid.
• A light drizzle of additional rum after the cake has cooled adds extra depth for holiday servings.

Troubleshooting

Storage

Refrigerator: Store covered in an airtight container for up to 5 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze up to 2 months.

Room temperature: Not recommended beyond 1 day due to perishable fruit.

Make-Ahead Tips

• Prepare the fruit puree a day ahead and refrigerate.
• Make burnt sugar syrup in advance and store in a sealed jar.
• Bake the cake a day early; soak with rum/wine just before serving.