>Baking Black Cakes

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Today was the day to take the fruit marinade out and make black cakes. The recipe makes two deep cakes but I pour the batter into mini loaf pans and give out the small cakes as Christmas gifts. There are a few problems with making it all at once — for one thing, you need a very large mixing bowl. Seeing as none of mine were going to be big enough, I had to use my largest cooking pot. The next problem is that it unless you have some sort of industrial oven, or at least extra racks, it’s not all going to fit. I have to bake them in two shifts and hope for the best. But, since this cake is supposed to be dense and moist, I don’t think there’s going to be a problem with half of the batter waiting for its turn in the oven.
I used to worry about the differences between European and American ingredients — the flour has a different texture, as does the sugar and brown sugar, baking powder is a different strength, vanilla comes in sugar packets instead of liquid form. Over the years I began to stop worrying and just threw in whatever was available, and I can’t say there has ever been a problem. If anything I feel much more confident about straying from the printed recipe if necessary.
The recipe I use for black cake can be found in “Home Cooking”, by the late Laurie Colwin. Nigella’s version is not bad either, if you need a little more hand-holding through the process.

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2 Responses to >Baking Black Cakes

  1. Anonymous says:

    >I'm looking forward to it! -Carlisle

  2. Marcellina says:

    >You get a normal-sized loaf!

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