1 lb raisins, minced
1 lb prunes, pitted, minced
1 lb currants, dried, minced
1 lb cherries, glaced, minced
6 oz lemon peel, glaced, minced
6 oz orange peel, glaced, minced
3/4 liter passover wine (manischewitz is good, )
3/4 liter rum, dark
2 lb sugar, dark brown
4 1/4 cup flour, cake
4 tsp baking powder
1/2 tsp nutmeg, grated
1/2 tsp cinnamon
2 cup butter, sweet, softened
10 large egg
1 tbsp vanilla
1 1/2 cup almond paste, if desired
ICING
2 lb sugar, confectioners, sifted
6 large egg white, room temp
2 tbsp lemon juice
1 drages, for decoration
A Recipe for
Black Cake
Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food. |
| Anonymous |
When one has tasted watermelon he knows what the angels eat. |
| Mark Twain |
When baking, follow directions. When cooking, go by your own taste. |
| Laiko Bahrs |
This Recipe for Black Cake is one of thousands in the Recipes-to-go Dessert Cookbook.
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This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. |
| Gracie Allen |
Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
| Elizabeth Berry |
This is a recipe for Black Cake from the recipe cookbook of Recipes-to-go (Dessert)
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
Sex is good, but not as good as fresh, sweet corn. |
| Garrison Keillor |
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
| Luciano Pavarotti and William Wright, Pavarotti, My Own Story |
Great food is like great sex. The more you have the more you want. |
| Gael Greene |
Food Tip |
In a large bowl, mix all the fruits thoroughly with the wine and the
rum; let the fruit macerate, covered, at room temperature for at
least two weeks. In a heavy skillet combine one pound of the brown
sugar and 1 cup water. Bring to a boil over moderate heat, stirring
until the sugar is dissolved, and gently boil the syrup, swirling the
skillet occasionally, for a few minutes, or until it is reduced to 1
3/4 cups. Let the syrup cool; reserve. Sift the flour, baking powder,
cinnamon and nutmeg together into a bowl. In the large bowl of an
electric mixer cream together the remaining brown sugar and the
butter until it is fluffy; then 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 burnt sugar syrup, reserving the
remaining syrup for another use. In another large bowl, combine well
the flour mixture and the fruit mixture and divide the batter between
two buttered and floured 10" springform pans. Bake the cakes in the
middle of a preheated 350 F. oven for two hours, or until a toothpick
inserted in the centers comes out with some crumbs adhering to it.
(The centers of these cakes will be quite moist.) Let the cakes cool
in the pans on a rack, remove the sides and bottoms of the pans, and
wrap the cakes in foil or wax paper. Let the cakes stand at room
temperature for a week. Roll out half the almond paste between sheets
of plastic wrap to form a 10" 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. ICING: Using an electric mixer, beat 4 cups of the
confectioners' sugar with the egg whites and lemon juice until the
mixture will hold a soft peak. Beat in the remaining sugar, and beat
the icing until it will hold a stiff peak. Transfer two cups 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 drages on the cakes. Makes two cakes.
Serves: 24
Black Cake Recipe brought to you by Recipes To-Go