Best 2 Guyanese Pound Cake Recipes

Are you craving a deliciously sweet and moist cake that's perfect for any occasion? Look no further than Guyanese pound cake, a delectable treat that combines the flavors of the Caribbean with a rich, dense texture. With its origins in Guyana, this classic cake has become a beloved favorite across the globe. Whether you're a seasoned baker or just starting out, this article will provide you with a comprehensive guide to help you create the perfect Guyanese pound cake. Get ready to tantalize your taste buds and embark on a culinary journey to the vibrant flavors of Guyana.

Check out the recipes below so you can choose the best recipe for yourself!

GUYANESE COCONUT BUNS

Guyanese Coconut Buns image

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

Ingredients

2 cups all-purpose flour
1 cup white sugar
1 teaspoon baking powder
½ teaspoon salt
1 cup butter, cut into pieces
2 eggs
½ cup milk
1 teaspoon vanilla extract
½ teaspoon almond extract
¾ cup flaked coconut

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

Guyana Black Cake image

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

Ingredients

1 lb raisins
1/2 lb currants
1/4 lb prune
1 cup rum
1 1/2 lbs brown sugar, packed (3 1/4 cups)
1/2 lb butter
6 eggs, beaten
1/2 lb flour (2 cups)
1/2 teaspoon baking powder
1 teaspoon mixed spice (nutmeg, cinnamon, cloves, allspice)
1/4 lb mixed peel
1/4 lb chopped nuts (optional)
2 egg whites
1/2 lb ground almonds (2 cups)
1/2 lb icing sugar (confectioner's, 2 cups)
1/2 teaspoon almond essence (extract)
2 egg whites
1 lb icing sugar (confectioner's, 4 cups)
1 lemon, juice of

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 high-quality ingredients: The quality of your ingredients will greatly affect the taste of your pound cake. Use real butter, fresh eggs, and high-quality flour.
Cream the butter and sugar together until light and fluffy: This will create a smooth and even batter.
Gradually add the eggs one at a time: This will help to prevent the batter from curdling.
Sift the flour before adding it to the batter: This will help to ensure a light and airy cake.
Do not overmix the batter: Overmixing can make the cake tough.
Bake the cake in a preheated oven: This will help to ensure that the cake bakes evenly.
Allow the cake to cool completely before frosting: This will help to prevent the frosting from melting.

Conclusion:

Guyanese pound cake is a delicious and easy-to-make cake that is perfect for any occasion. With its simple ingredients and straightforward instructions, this cake is sure to be a hit with your family and friends. So what are you waiting for? Give this recipe a try today!

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