Everyday Food Blog

Black cake, a labor of patience

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Mini black cake loaves about to be shipped off to my cousin in a vintage cookie cutter box, too cute.

I have been wanting to try my hand at making fruitcake for many years, now. Every year I realize around the beginning of December that I missed the boat, yet again. To make a truly exceptional fruitcake, you need to soak your fruit for at least 2 weeks or up to 6 months. Some fruitcakes need to age, and grow more delicious with an occasional basting with a boozy syrup. Back in September, I decided that this was my year to start this tradition and I found this recipe for Laurie Colwin's Black Cake on a Chow Thread. And I have to say, it was a fantastic first try!

That was my fruit after soaking for 2 1/2 months. When I opened the container, it filled the kitchen with the most intense sweet rum smell. I definitely had to sneak a couple of spoonfuls of this fruit before I mixed into the batter.

I decided to cut a corner this year. Instead of rolling out almond paste to lay over each cake, I made a quick powdered sugar and milk glaze flavored with some almond extract. I will probably be making these, or some version of them, every year from now on to give to friends and family. Happy holidays and happy baking!

Comments (1)

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    Hi, I am eager to make these like you did in the mini loaf pans. At what baking time and temp. did you bake these?

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