Recipe - Black Cake (Again) Pt 2

See part 1

2. On the baking: you can bake the cakes in small cakepans for giftgiving,
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.

Sothere you are. And, Whew!

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