To make a Guyanese black cake, mix 1/2 pounds of brown sugar, 1/2 pound of butter, 12 eggs, 1 pound of rum-soaked fruits and 1 cup of rum. Make 1 pound of caramel, and add it to the mixture. Add 1/2 teaspoon of baking powder, 1 teaspoon of cinnamon, 1/2 pound of flour and 4 ounces of lemon peel. Fold in 1/4 pound of cherries. Bake the ingredients at 300 degrees Fahrenheit for two hours, and pour rum over them.
To make rum-soaked dried fruits, chop 1 pound of local dried fruits, add 3 cups of rum, and soak the mixture for three weeks. As an alternative, add grated mixed fruit peel and chopped nuts to the mixture.
To make caramel, heat 1 pound of brown sugar until it is melted, add 2 tablespoons of red wine or rum, and simmer until the mixture turns golden brown.
To make the base icing for this cake, first make almond paste. Beat 2 egg whites, and mix them with 1 cup of ground almonds, 1 cup of confectioner's sugar and 1/2 teaspoon of almond essence. Spread the paste on the cake, and allow it to dry for 24 hours.
To make the royal icing, beat 2 egg whites, adding a bit of confectioner’s sugar at a time. Add the juice from 1 lemon, and continue beating until you've added 1 pound of sugar and the mixture forms peaks. Spread the icing on top of the first layer.