Best 3 Guyanese Pound Cake Recipes
Indulge in the delectable flavors of Guyanese Pound Cake, a beloved Caribbean treat that embodies the richness of Guyanese cuisine. This dense and moist cake boasts a symphony of warm spices, featuring prominent notes of cinnamon, nutmeg, and ginger, perfectly balancing the sweetness of the batter. Its tender crumb and golden-brown crust make it an irresistible delight, while the optional glaze adds a touch of sophistication and elevates its presentation.
This article presents a collection of Guyanese Pound Cake recipes, each offering unique variations on this classic dessert. From the traditional recipe that embodies the essence of Guyanese baking to adaptations that cater to gluten-free, dairy-free, and vegan dietary preferences, there's a recipe here for everyone to savor. Detailed instructions, helpful tips, and beautiful images guide you through the baking process, ensuring success even for novice bakers.
Whether you're seeking a nostalgic taste of Guyana or simply craving a delightful homemade treat, these Guyanese Pound Cake recipes will satisfy your sweet tooth and leave you craving more. So, gather your ingredients, preheat your oven, and embark on a culinary journey to the heart of Guyanese baking traditions.
GUYANESE STYLE SPONGE CAKE
A deliciously decadent pound cake with a dense yet moist texture, usually referred to as a sponge cake by Guyanese or those with Guyanese heritage.
Provided by Althea Brown
Number Of Ingredients 9
Steps:
- Preheat oven to 350 °F
- Cream together the sugar and butter until fluffy and most of the sugar crystals have dissolved
- Add eggs one as a time and mix into the creamed sugar and butter
- Then add baking powder to the flour and sift together
- Next add sifted flour, 1/2 cup at a time to the creamed butter, sugar and egg mixture and slowly mix together forming a smooth batter.
- Add vanilla essence, orange zest and rum (if using)
- Pour mixture into a greased bundt cake pan or two 8 inch round pans
- Place on the middle rack in the oven and bake for 45 minutes to an hour or until a wooden skewer or tooth pick comes out clean (free of batter) when inserted into the cake
- Remove from the oven and let cool completely before removing from the baking pan
GUYANESE COCONUT BUNS
My best friend gave me this recipe she was given while in British Guiana. These are really delicious!
Provided by peep
Categories Bread Quick Bread Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, stir together the flour, sugar, baking powder, and salt. Add butter, and cut in using a pastry blender or a fork until the mixture resembles fine crumbs. In a separate bowl, whisk together the eggs, milk, vanilla extract, and almond extract. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Add coconut, and mix just enough to blend. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake for 20 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 166.5 calories, Carbohydrate 17.3 g, Cholesterol 36.2 mg, Fat 10.2 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 6.7 g, Sodium 132.5 mg, Sugar 8.9 g
GUYANA BLACK CAKE
Make and share this Guyana Black Cake recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 2h20m
Yield 2 CAKE, 2 serving(s)
Number Of Ingredients 19
Steps:
- FOR THE CAKE: Wash and dry fruit. Grind fruit and soak with 3/4 cup of rum. Store, covered, in glass jar to steep for 2 weeks or longer.
- TO MAKE CARAMEL, heat 1 lb. of sugar in a heavy bottomed frying pan until melted; simmer until dark brown. Let cool.
- Cream butter and 1/2 lb (250 g) sugar well, add beaten eggs a little at a time; add soaked fruits and rum, stirring well, and enough caramel to make it as dark as desired.
- Add sifted flour with baking powder and mixed spice. Fold in peel and chopped nuts.
- Pour mixture into baking pan, greased and lined with waxed paper. Bake in a slow oven at 300°F for about 2 to 2 1/2 hours.
- Sprinkle additional rum over cake immediately after it is baked. Repeat a few times. Allow cake to remain in pan for 2 to 3 days.
- FOR THE MARZIPAN: Beat egg whites to a stiff froth, stir in ground almonds, sugar and almond essence to make a paste.
- Remove cake from pan, place on a cake plate. Cover top of cake with almond paste. Roll rest of paste thinly to cover sides. Allow to dry 1 day before icing.
- FOR THE ROYAL ICING: Beat egg whites to a froth, add sugar, a little at a time, beating well after each addition. Add lemon juice and sugar and continue to beat until mixture forms peaks.
- Dip a spatula in hot water and smoother the icing over the almond paste. A second layer may be applied when the first is thoroughly dried.
- Decorate as desired. If cake is for a wedding choose appropriate colours and decorations. If cake is for Christmas colours chosen may be red and green on white with a Christmas theme.
- Caribbean Cuisine....Betty "K".
Nutrition Facts : Calories 6157.1, Fat 167.7, SaturatedFat 67.8, Cholesterol 878.5, Sodium 1241.8, Carbohydrate 1087.6, Fiber 39.2, Sugar 900.9, Protein 76.4
Tips:
- Use room-temperature ingredients for a smooth batter and even baking.
- Cream the butter and sugar together until light and fluffy for a rich, moist cake.
- Gradually add the eggs one at a time, beating well after each addition.
- Sift the flour and baking powder together to ensure even distribution.
- Fold the dry ingredients into the wet ingredients in three additions, alternating with milk.
- Bake the cake in a preheated oven for the specified time, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting or serving.
Conclusion:
Guyanese pound cake is a delicious and versatile cake that can be enjoyed for breakfast, dessert, or as a snack. With its rich, moist texture and sweet, buttery flavor, it's sure to be a hit with everyone who tries it. Follow these tips to make the perfect Guyanese pound cake every time.
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