Text 10099, 63 rader
Skriven 2007-01-06 20:01:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Holidays 2
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The rest of that long recipe...

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     Title: Laurie Colwin's Black Cake Pt 2
Categories: cakes, Christmas
  Servings: 2 cakes

           con't

Make the icing:  In a bowl with an electric mixer beat 4 cups of the
confectioners' sugar, the egg whites, and the lemon juice for 4 to 6
minutes, or until the mixture holds soft peaks.  Beat in the remaining 3
cups confectioners' sugar and beat the icing until it holds stiff peaks.

Transfer 2 cups of the icing to a pastry bag fitted with a decorative
tip, spread the remaining icing on the tops and sides of the cakes with
a long metal spatula, and pipe the icing in the pastry bag decoratively
onto the cakes.  Arrange the dragees on the cakes.  Makes 2 black cakes.

NOTES:  After having baked these cakes several times, I (Joanne) have
these additional comments:

1. Both the Concord grape wine and the rum amounts are 750 ml bottles.

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 frequently.
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.

A Laurie Colwin recipe


  From: Terry Pogue To: Foodwine        
 
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Cheers

Jim, in Yellowknife




... Even the Postal Service can't damage fruit cake.
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