|Black Cake - with a chunk taken out :)|
This cake features in my forthcoming novel Miss Emily (out July in USA and Canada, August in UK and Ireland) so it was about time I actually made it. In the book Emily makes it for her December birthday and shares it with her Irish maid Ada.
|Juno beating the eggs and sugar|
Emily's version of this calls for 19 eggs and 5 lbs of currants!! I made a quarter sized version. The finished cake certainly looks black and it tastes more like a plum pudding than cake to me. It's rich and very fruity. I have no clue how Emily baked hers at 120°C in three hours. My much-reduced cake took three hours and forty minutes and still looked a bit moist around the middle.
|Treacle marbling the batter - Emily used molasses in her version|
I had a lump of it hot from the oven last night - I am looking forward to having a piece today with soya custard or that lovely Alpro Lemon and Lime 'yogurt'.
• 225g self-raising flour
• 225g butter
• 225g sugar
• half teaspoon baking soda (bread soda in Ireland)
• quarter teaspoon ground nutmeg
• 1.25 teaspoons total: cloves, mace, cinnamon (or mixed spice)
• 5 eggs
• 550g raisins
• 150g citron (candied peel)
• 150g currants
• 60ml brandy (or whiskey)
• 60ml treacle
• Preheat oven to 120°C
• Grease and line the bottom of a round baking tin (8”)
• Sift together flour, bread soda and spices
• In a separate bowl, beat butter and sugar
• Add eggs one at a time and beating after each one
• Add brandy (or whiskey), mix well
• Add flour mixture, mix well.
• Add treacle and sprinkle in fruit as you stir
• Pour into greased tin
• Bake for 2 hours at 120°C
• Bake for a further 1 hour 30 mins at 160°C then remove cake from tin to cool
• Store in an air-tight container. Douse with whiskey/brandy once a week.