Lily Daniels Black Cake Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: Set Up:
Ingredients for 1 lb of cake
1 lb raisins & 1lb currants or 2 lbs raisins
1 lb prunes
6oz. citron (optional)
4 - 8 oz. whole unblanched almonds
4 T. cinnamon
2 t. nutmeg
4 T. burnt sugar
A fifth of Concord grape wine (Manischewitz)
1 - 2 cups, or more as needed, Guyana golden rum (El Dorado)
To Make the Cake:
1 dozen medium-sized eggs (10 large)
1 lb salt-free butter, softened
3/4 - 1 lb dark or light brown sugar
3/4 - 1 lb flour (3 - 4 cups) 4 cups
1 slice lemon peel, about 3" long and 1" wide
1/3 cup Guyanese Pride Flavored Mixed Essence (purchased from West Indian markets*)
Burnt sugar, approx 1/2 cup or more (also purchased from West Indian markets)
3/4 cup rum or more to taste
|
|
Directions: |
Directions:Set up: Pit the fruit as needed. Coarsely grind the nuts and dried fruits. Add cinnamon, nutmeg, peel, and burnt sugar. Mix together. Add wine, stir. Add enough rum to make the mixture appear like a thick stew. Cover and set aside for at least 24 hours or for as long as six weeks.
To Make the Cake:
Cream butter with the brown sugar. Break eggs into a separate bowl and add the piece of lemon peel. Beat the eggs until they are thick, frothy and lemon colored. Remove the peel. Combine the butter/sugar mixture with the eggs and mix until smooth. Add essence, nutmeg, and flour. Mix well. Add fruits which have been set up and mix again. Add enough burnt sugar to make the cake black and the rum. Mix well, being sure to incorporate all the flour into the mixture.
Grease and flour the baking tins that will be used. They can be any shape or any size, but loaf pans work well. Fill large pans to within one inch of the top and small pans a little higher. Bake at 400 degrees until a tester comes out clean; approximately 45 minutes for large pans and 30 minutes for small ones. Cake should come away from the sides of the pan.
Let the cakes cool until the pans can be handled and then turn the cakes out to cool. They can be replaced into the cleaned pans or wrapped in wax paper. The cakes will last for as long as they are kept moist with rum, so if they start to dry out, just sprinkle them with more rum. Do not refrigerate.
Burnt Sugar can be made at home by liquefying brown sugar and stirring constantly until it turns black. Just before it becomes bitter, remove from heat and add, for about 1 cup of sugar, about 2 T. sweet red wine.
|
|
Personal
Notes: |
Personal
Notes: 1. Essence is bottled by: Bedessee Imports, Inc., Brooklyn, NY, 11211,718-782-1300.
2. Lily removes what she calls the "rank" from each egg. This is done to prevent the cake from smelling bad. The rank is also referred to as the “chalazae.” It is the thick cordlike strands of egg whites, which are attached to sides of the yolk, thereby anchoring it in the center of the egg.” The more prominent the chalazae, the fresher the egg. Sidney comments that most people do not bother to remove the rank.
|
|
This recipe for Lily Daniels Black Cake is from