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Emily Dickinson'sBlack Cake Recipeupdated for modern kitchensPlace a shallow pan of water on the bottom of the oven. Preheat oven to 225 F.2 cups sugar1/2 pound butter5 eggs1/4 cup molasses2 cups sifted flour1/2 tsp baking soda1 tsp cloves1 tsp mace1 tsp cinnamon1/2 nutmeg, ground1/4-1/2 cup brandy1 pound raisins2/3 pound currants2/3 pound citronAdd sugar gradually to butter; blend until light and creamy. Add unbeaten eggs &molasses. Beat well. Resift flour with soda and spices. If you're using unsaltedbutter, add 1/2 tsp salt.Beat sifted ingredients into mixture, alternately adding brandy. Stir in raisins,currants, and citron.Pour batter into two loaf pans lined with waxed paper.Bake at 225 F for 3 hours (this is not a typo). Remove pan of water for last 1/2hour. Let loaves cool before removing from pans.Remove paper and wrap in fresh paper.--------------------------------------------------------------------------------The submitter's notes from experience:Keep the water pan 1 inch full; otherwise, you'll have a black brick.I find that kitchen parchment works better than waxed paper. This cake is so rich,you'll think you're tasting heaven (well, of course you are). I usually use onlyhalf the listed amounts of raisins, currants, and citron -- and the cake stillweighs a ton.The longer the cake sits (in a cool, dark spot), the better it will taste. ED usedto put hers in the cellar for a month, but I think 19th century people had adifferent attitude toward mold than we do ... :-)I've had great success with this recipe and make it every year on ED's birthday.--------------------------------------------------------------------------------Originally posted to the emweb e-mail discussion group in 1995.
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