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Title: Emily Dickinson's Black Cake
Categories: Holiday Fruit Cake
Yield: 60 Servings
| SYRUP | ||
| 3 | c | Sugar |
| 1 | c | Brandy (or more to taste) |
| FRUIT | ||
| 1 3/4 | lb | Raisins |
| 8 | oz | Dried currants |
| 8 | oz | Dried apricots |
| 8 | oz | Prunes; pitted |
| 2 | oz | Dried pears |
| 4 | oz | Pitted dates |
| 1/2 | c | Brandy (or more to taste) |
| BATTER | ||
| 3 1/2 | c | Unbleached flour |
| 4 1/2 | ts | Baking powder |
| 1 1/2 | ts | Baking soda |
| 1 1/2 | ts | Salt |
| 1 1/4 | ts | Cinnamon |
| 1 1/4 | ts | Cloves |
| 1 1/4 | ts | Mace |
| 1 1/2 | ts | Nutmeg |
| 1/4 | ts | Cardamon |
| 1/4 | ts | Ginger |
| 1 1/2 | lb | Butter; unsalted |
| . plus more for the pans | ||
| 3 | c | Sugar |
| 13 | Eggs | |
| 1 1/2 | ts | Vanilla |
| 3/4 | c | Molasses |
NOTE: All the fruit in this recipe should be cut into cubes about the same size as the raisins. This makes about 20 cups of batter. Since an average loaf pan holds between 4 and 5 cups of batter, this recipe will make about four large loaf cakes, or five or six 9-inch rounds. Or, in a 12x2-inch round pan, perhaps two. Or, one large 13x18x2 1/2-inch pan. You get the idea, though. You can make it in any size or shape. The day before baking: In a 2 quart saucepan, combine 3 cups sugar and 2 cups water. Cook over medium-high heat until sugar dissolves. Cool, then add 1 cup brandy (or more to taste). Cover tightly and refrigerate. To macerate the fruit: In a large bowl, toss raisins, currants, apricots, prunes, pears and dates (or fruit of your choice) with 1/2 cup brandy (or more to taste). Let stand overnight, preferably, or for an hour, or just while you get the other ingredients together. The day of baking: Preheat oven to 350 degrees. Butter and line the pan(s) with wax paper or parchment; butter or spray the paper or parchment with nonstick cookware spray. Sift the flour, baking powder, baking soda, salt, cinnamon, cloves, mace, nutmeg, cardamom and ginger together. Set aside. In a very large bowl (I use the quart bowl of my standing mixer) cream the butter and gradually add 3 cups sugar, beating until mixture is light in color and texture. Add the eggs 3 at a time (adding 4 at the last addition), beating well after each addition and scraping down sides of bowl several times with a spatula. Add the vanilla. With the mixer on medium speed, pour in the molasses. The mixture may look curdled, but that's okay. Transfer the batter to a very big mixing bowl. Gradually add the flour mixture, mixing iust until the flour is incorporated. Drain the macerating fruit, reserving the liquid left in the bowl. Fold the fruit into the batter, taking care not to overmix. Note: With this much batter, make sure your spatula is sturdy: otherwise, your hands are your best folding tools. Turn the batter into the prepared pan(s), filling each pan about 2/3 full. Smooth the top and bake until the top of the cake is firm to the touch in the middle. Nine-inch rounds will take 30 to 35 minutes. The cake will be very dark on top and slightly sunken. Let the cake cool in the pan.* With a skewer, poke holes in the cake at 1-inch intervals. Begin brushing/tapping the brandy-sugar syrup evenly over the cake, allowing a few minutes for the syrup to soak in before brushing on more. lf the cake seems moist enough, it may not be necessary to use all the syrup. ** Wrap the cake well in plastic wrap (or slide it into a large clean plastic bag) and allow it to stand for at least 1 hour - or, preferably, a day or two - in a cool place. This cake will keep for several weeks if kept in the refrigerator or in a cool place. Run a small Imife around the cake to loosen it from the sides of the pan. Invert the cake onto a serving platter, then remove the liner. Cover the cake to preserve moisture until presentation time. Fresh greens and flowers around it add a festive touch. * To freeze the cake: Remove cooled cakes from pans and wrap well. After thawing, and at least 1 hour (or up to 2 days) before serving, brush on the brandy syrup according to the instructions above. ** Leftover syrup: tightly covered and refrigerated, will keep for several weeks. If you freeze cakes, use the syrup when you defrost them. Per serving: 272 calories, 3g protein, 42g carbohydrates, 11g fat, 11mg cholesterol, 6g saturated fat, 104mg sodium
** The Washington Post -- Food section -- 29 November 1995 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
From: Iris Grayson Date: 10-03-96 (15:49) The Computer Workshop (40) Cooking
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