Subj : Emily Dickinson's Black Cake

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: <https://www.folger.edu/blogs/folger-spotlight/
make-emily-dickinsons-black-birthday-cake-with-the-sugachef/>

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