Subj : Emily Dickinson's Black Cake To : All From : Ben Collver Date : Fri Mar 08 2024 08:52:15 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Emily Dickinson's Black Cake Categories: Cakes Yield: 1 Cake MMMMM---------------------------SYRUP-------------------------------- 2 c Sugar 2 c Water 1/2 c Brandy; or more to taste MMMMM---------------------------FRUIT-------------------------------- 12 oz Golden raisins 4 oz Dried craisins 4 oz Dried apricots; cut into -small pieces 4 oz Pitted dried prunes; cut -into pieces the size of -raisins 2 oz Dried apples; diced into -small pieces 2 oz Pitted dates; diced into -small pieces 1/4 c Brandy MMMMM----------------------------CAKE--------------------------------- 1 3/4 c Unbleached all purpose flour 2 1/4 ts Baking powder 3/4 ts Baking soda 3/4 ts Kosher salt 1 1/2 ts Ground cinnamon 1 1/4 ts Ground cloves 1 1/2 ts Freshly grated nutmeg 1 1/2 ts Ground cardamom 1 1/2 ts Ground ginger 1 1/2 c Unsalted butter; at room -temperature 1 1/2 c Sugar 1 Orange; zested and juiced; -(use the juice for soaking -the cake) 6 lg Eggs; at room temperature 1 1/2 ts Vanilla 1/4 c Molasses Syrup: Combine the sugar and water in a saucepan over medium-high heat; cook, until the sugar dissolves. Let cool, pour into a container. Stir in the 1/2 cup of brandy, or more (to your taste). Cover and refrigerate. Fruit: Toss together the raisins, craisins, apricots, prunes, apples, and dates with 1/4 cup brandy in a large bowl, until evenly moistened. Let stand for at least 1 hour, and preferably overnight. Cake: Preheat the oven to 325°F. Grease the 9" tube pan (or 8" cake pan) with a baking spray. Sift together the flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, cardamom, and ginger in a mixing bowl. Beat the butter in the very large bowl (5 qt) of a stand mixer on medium speed, until creamy. Gradually add the sugar, beating until the mixture is light in color and texture. Add the vanilla and orange zest. Add the eggs 1 at a time, beating well each time, scrape the bowl. On medium speed, pour in the molasses. The batter may look curdled, but it's ok. Gradually add the flour mixture and mix just until combined. Drain the fruit and reserve the liquid for soaking the warm cake. Reserve a few tablespoons of flour and toss with the fruit. Fold into the cake batter, but do not over-mix. Pour the batter into the cake pan. Smooth the top. Bake for approximately 30-35 minutes. Using a cake tester or skewer insert it into the center of the cake. If it comes out clean the cake is done. The cake will be very dark on top and slightly sunken. Let the cake cool in the pan. Use a skewer to poke holes in the cake into the top of the cake. Add the reserved liquid (and your reserved orange juice) to your brandy syrup. Begin brushing or pouring the brandy syrup evenly over each cake, allow the syrup to soak into the cake. I use about 3/4 cup of the reserved liquid. Allow the cake to cool completely. Once cooled wrap the cake in plastic wrap. Place the cake onto a serving platter and serve! You can fill the center with fruit and lightly dust the top with powdered sugar! Recipe by Padua Player Recipe FROM: MMMMM --- SBBSecho 3.14-Win32 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500) .