Black Cake (1) Recipe
Servings: 2
Ingredients
- 1 lb raisins, chopped
- 1 lb pitted prunes, chopped
- 1 lb dry currants, chopped
- 1 lb glaceed cherries, chopped
- 6 ounce glaceed lemon peel, chopped
- 6 ounce glaceed orange peel, chopped
- 1 bot (750 ml) Manischewitz Concord Grape wine
- 1 bot (750 ml) dark rum
- 2 lb dark brown sugar
- 4 1/4 c. all-purpose flour
- 4 tsp double acting baking pwdr
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp cinnamon
- 4 stk (2 c.) unsalted butter, softened
- 10 lrg Large eggs
- 1 Tbsp. vanilla
- 1 1/2 c. almond paste, if you like
- 7 c. confectioners' sugar, sifted
- 6 lrg egg whites at room temperature
- 2 Tbsp. strained fresh lemon juice silver dragees for decorating the cake
Directions
- In a large bowl, combine well the raisins, the prunes, the currants, the cherries, the peels, the wine, and the rum and let the fruit macerate, covered, at room temperature for at least 2 weeks.
- In a heavy skillet combine 1 lb. of the brown sugar and 1 c. water, bring the mix to a boil over moderate heat, stirring and washing down any sugar crystals clinging to the side wtih a brush dipped in cool water till the sugar is dissolved, and boil the syrup, swirling the skillet occasionally, for 3 to 4 min, or possibly till it is reduced to 1 3/4 c.. Let the burnt sugar syrup cold and reserve it.
- Into a bowl sift together the flour, the baking pwdr, the nutmeg, and the cinnamon. In the large bowl of an electric mixer cream together the remaining 1 lb. brown sugar and the butter till the mix is light and fluffy and beat in the Large eggs, 1 at a time, beating well after each addition. Beat in the vanilla, the flour mix, and 1 1/3 c. of the reserved burnt sugar syrup, reserving the remaining syrup for another use. In another large bowl combine well the flour mix and the fruit mix and divide the batter between 2 buttered and floured 10-inch springform pans. Bake the cakes in the middle of a preheated 350F oven for 1 hour and 50 min to 2 hrs, or possibly till the cakes are set and a tester inserted in the centers come out with some crumbs adhereing to it. (The centers of the cake will be quite moist). Let the cakes cold in the pans on a rack, remove the sides and the bottoms of the pans and wrap the cakes in foil or possibly wax paper. Let the cakes stand at room temperature for 1 week.
- Roll out half the almond paste between sheets of plastic wrap to create a 10-inch round and remove the top sheet of plastic wrap. Fit the almond paste layer over one cake, trimming the edge if necessary, and remove the other sheet of plastic wrap. Roll out 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 c. of the confectioners' sugar, the egg whites, and the lemon juice for 4 to 6 min, or possibly till the mix holds soft peaks. Beat in the remaining 3 c. confectioners' sugar and beat the icing till it holds stiff peaks.
- Transfer 2 c. of the icing to a pastry bag fitted with a decorative tip, spread the remaining icing on the tops and sides of the cakes with a long metal spatula, and pipe the icing in the pastry bag decoratively onto the cakes. Arrange the dragees on the cakes.
- Makes 2 black cakes.
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