Side Pannel
Black Cake (Traditional Cake From Saint Vincent)
Black Cake (Traditional Cake From Saint Vincent)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cakes
Ingredients List
- 1 lb Dark raisons; minced
- 1 lb Pitted prunes; minced
- 1 lb Dried currents; minced
- 1 lb Glacee'd cherries; minced
- 6 oz Glacee'd lemon peel; minced
- 6 oz Glacee'd orange peel; minced
- 1 Bottle (1.2 pints)
- -Manischewitz Concord Grape
- -wine
- 1 Bottle (750) dark rum
- 2 lb Dark brown sugar
- 4 1/2 c All purpose flour
- 4 ts Double - acting baking
- -powder
- 1/2 ts Freshly grated nutmeg
- 1/2 ts Cinnamon
- 4 Sticks (2 cups) unsalted
- -butter, softened
- 10 lg Eggs
- 1 tb Vanilla
- 1 1/2 c Almond paste (about 3/4 lb)
- -if desired
- ---For The Icing---
- 7 c Confectioners sugar (about 2
- -lb), sifted
- 6 lg Egg whites at room
- -temperature
- 2 tb Strained fresh lemon juice
- Silver Drage'es for
- -decorating the cake
Directions
In a large bowl, combine well the raisons, the prunes, the currents, the
cherries, the peels, the wine and the rum and let the fruit macerate,
covered at room temperature for at least two weeks.
In A heavy skillet combine 1 lb of the brown sugar and one cup of water,
bring the mixture to a boil over medium heat, stirring and washing down any
sugar crystals clinging to the side with a brush dipped in cold water,
until the sugar is dissolved. Boil the syrup, swirling the skillet
occasionally for 3 to 4 minutes or until it is reduced to 1 and 3/4 cup Let
the burnt sugar syrup cool and reserve it. Into a bowl, sift together the
flour, the baking powder, the nutmeg, and the cinnamon. In the large bowl
of an electric mixer cream together the remaining pound of brown sugar and
the butter until the mixture is light and fluffy and beat in the eggs, one
at a time, beating well after each addition. Beat in the vanilla, the flour
mixture, and 1 1/3 cups of the of the reserved burnt sugar syrup, reserving
the remaining syrup for another use.
In another large bowl combine the flour mixture and the fruit mixture and
divide the batter between two buttered and floured 10 inch springform pans.
Bake the cakes in the middle of a pre - heated 350øF. oven 1 hour and 5= 0
minutes or until the cakes are set and a tester inserted into the centers
comes out with some crumbs adhering to it. (The centers of the cakes will
be quite moist.) Let the cakes cool in the pans on a rack, remove the sides
and the bottoms of the pans and wrap the cakes in foil or wax paper. Let
the cakes stand at room temperature for 1 week.
Roll out half the almond paste between two sheets of platic wrap to form a
10 inch round and remove the top sheet of plastic wrap. Fit the almond
paste over one of the cake layers, trimming the edge if necessary, remove
the other sheet of platic wrap and fit the remaining almond paste onto the
remaining cake in the same manner.
Make the icing: In a bowl, with an electric mixer beat 4 cups of the
confectioners sugar, the egg whites, and the lemon juice for 4 to 6 minutes
or until the mixture holds soft peaks. Beat in the remaining 3 cups
confectonsers sugar and beat until the icing holds stiff peaks.
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
cherries, the peels, the wine and the rum and let the fruit macerate,
covered at room temperature for at least two weeks.
In A heavy skillet combine 1 lb of the brown sugar and one cup of water,
bring the mixture to a boil over medium heat, stirring and washing down any
sugar crystals clinging to the side with a brush dipped in cold water,
until the sugar is dissolved. Boil the syrup, swirling the skillet
occasionally for 3 to 4 minutes or until it is reduced to 1 and 3/4 cup Let
the burnt sugar syrup cool and reserve it. Into a bowl, sift together the
flour, the baking powder, the nutmeg, and the cinnamon. In the large bowl
of an electric mixer cream together the remaining pound of brown sugar and
the butter until the mixture is light and fluffy and beat in the eggs, one
at a time, beating well after each addition. Beat in the vanilla, the flour
mixture, and 1 1/3 cups of the of the reserved burnt sugar syrup, reserving
the remaining syrup for another use.
In another large bowl combine the flour mixture and the fruit mixture and
divide the batter between two buttered and floured 10 inch springform pans.
Bake the cakes in the middle of a pre - heated 350øF. oven 1 hour and 5= 0
minutes or until the cakes are set and a tester inserted into the centers
comes out with some crumbs adhering to it. (The centers of the cakes will
be quite moist.) Let the cakes cool in the pans on a rack, remove the sides
and the bottoms of the pans and wrap the cakes in foil or wax paper. Let
the cakes stand at room temperature for 1 week.
Roll out half the almond paste between two sheets of platic wrap to form a
10 inch round and remove the top sheet of plastic wrap. Fit the almond
paste over one of the cake layers, trimming the edge if necessary, remove
the other sheet of platic wrap and fit the remaining almond paste onto the
remaining cake in the same manner.
Make the icing: In a bowl, with an electric mixer beat 4 cups of the
confectioners sugar, the egg whites, and the lemon juice for 4 to 6 minutes
or until the mixture holds soft peaks. Beat in the remaining 3 cups
confectonsers sugar and beat until the icing holds stiff peaks.
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
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