Black cake (again) pt 2

Yield: 1 Servings

Measure Ingredient
\N \N See part 1

2. On the baking: you can bake the cakes in small cakepans for gift-giving, and in that case, adjust the baking time accordingly. Watch carefully after 30 minutes baking and test with a toothpick fre- quently. When baking the large cakes, depending on your oven, atmospheric conditions, and "God willing and the creek don't rise," you may need more baking time to be sure the cakes are done. Yes, they should, as Laurie Colwin says, be still moist in the center and some crumbs adhere to the inserted tester. But, a couple of times I've had cakes that were still raw in the center at the end of the cooking time given. You have to watch and test (and pray). But the results are worth it.

3. The almond paste layer and the icing make a very festive cake, but you can skip that step altogether. Black Cake is wonderful all on its own, sans frosting.

4. Wrap the finished cakes, whether iced or not, in plastic wrap first, then tightly in foil and keep in a refrigerator for weeks until you're ready to give the gifts or serve the cake. Like all fruitcakes, the holding only makes them better.

So--there you are. And, Whew!

Posted to FOODWINE Digest by "Joanne L. Schweikj" <SCHWEIKJ@...> on Sep 19, 1997

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