FBD

Black Cake

black cake

AmericanOtherIntermediate30 minBy Northstar

Ingredients

Servings
4
  • 1 lb raisins, minced
  • 1 lb pitted prunes, minced
  • 1 lb dried currants, minced
  • 1 lb glaceed cherries, minced
  • 6 oz glaceed lemon peel, minced
  • 6 oz glaceed orange peel, minced
  • 1 bottle (750 ml) Manischewitz Concord Grape wine
  • 1 bottle (750 ml) dark rum
  • 2 lb dark brown sugar
  • 4
  • 1/
  • 4 cup all-purpose flour
  • 4 tsp double acting baking powder
  • 0.5 tsp freshly grated nutmeg
  • 0.5 tsp cinnamon
  • 4 stick (2 cups) unsalted butter, softened
  • 10 large eggs
  • 1 tbsp vanilla
  • 1
  • 1/
  • 2 cup almond paste, if desired
  • 7 cup confectioners' sugar, sifted
  • 6 large egg whites at room temperature
  • 2 tbsp strained fresh lemon juice

Instructions

  1. 1

    silver dragees for decorating the cake

  2. 2

    In a large bowl, combine well the raisins, the prunes, the currants, the cherries, the peels, the wine, and the

  3. 3

    rum and let the fruit macerate, covered, at room temperature for at least 2 weeks.

  4. 4

    In a heavy skillet combine 1 pound of the brown sugar and 1 cup water, bring the mixture to a boil over mod-

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recipe