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