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Title: Black Cake (Traditional Cake From Saint Vincent) Pt 2
Categories: Cake
Yield: 30 Servings
| See part 1 |
Transfer 2 cups of the icing to a pastry bag fitted with a decorative tip, spread the remaing icing on the tops and the sides of the cakes with a long metal spatula, and pipe the icing in the icing bag decoratively onto the cakes. Arrange the dragees on the cakes. Makes 2 cakes. Laurie Colwin for an article in Gourmet Magazine
Per serving (excluding unknown items): 234 Calories; 5g Fat (17% calories from fat); 3g Protein; 45g Carbohydrate; 61mg Cholesterol; 19mg Sodium
NOTES : "There is fruitcake and there is black cake, which is to fruitcake
what Brahms's piano quartets are to Muzak. It's closest relatives are plum
pudding and black bun, but they are mere third cousins twice removed. Black
cake, like truffles and vintage Burgundy, is deep, complicated, and
intense. It is light and dense at the same time and demands to be eaten in
a slow, meditative way" So said Laurie Colwin in an article in the November
1988 issue of Gourmet. I was so intrigued by this recipe that I immediatly
snipped it out to "save". Save it I did....lost for 9 years, it just
reappered during an especially vigorous file cleaning session. It sounds
marvelous. Posted to MM-Recipes Digest V4 #7 by Dianne Weinsaft
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