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Teisen Du (Black Cake) Recipe

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This recipe for Teisen Du (Black Cake), by , is from The Sherry Richards Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherry Richards


3 c. white flour
1 1/2 c. brown sugar
1 c. butter
1 c. black chopped seedless raisins
1 c. white chopped seedless raisins
1 c. chopped prunes or apricots or candied fruit
1 c. chopped walnuts
1 c. rum
2-3 eggs, beaten
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger

First day
Place chopped fruit and nuts in a bowl, pour the rum and let them soak until the next day. In another bowl mix the flour, salt, brown sugar, cinnamon, nutmeg, and ginger. Blend in the butter, using the tips of your fingers to mix the butter with the dry mixture
Second day
Add thoroughly the baking powder to the dry mixture. Add the fruit and nuts soaked in rum. Put the baking soda in a cup and add a bit of hot milk and add to the mixture. Add thoroughly the beaten eggs. The mixture should be quite wet and sticky.
Place mixture in one or two baking pans and bake at 275-300 degrees F for 2 hours or when a knife comes out dry.




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