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Emily’s Black Cake Recipe

In The Belle of Amherst, Emily Dickinson serves up her famous “black cake” to audiences. We’ve done the work and made it ourselves. See the Washington Post‘s official recipe we used below, and bring a new tradition to your family’s table for the holidays!

SERVINGS: 60

Tested (with modifications) by Court staff members Lauren Kincaid-Filbey and Heather Dumdei:

FOR THE SYRUP

  • 3 cups sugar
  • 1 cup brandy, or more to taste

TO MACERATE THE FRUIT

  • 1 3/4 pounds raisins
  • 8 ounces dried currants
  • 8 ounces dried apricots, cut into pieces the size of raisins
  • 2 ounces dried pears, cut into pieces the size of raisins
  • 4 ounces pitted dates, cut into pieces the size of raisins
  • 1/2 cup brandy
  • 8 ounces pitted dried prunes, cut into pieces the size of raisins

FOR THE BATTER

  • 3 1/4 cups unbleached flour
  • 4 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 1/4 teaspoons cinnamon
  • 1 1/4 teaspoons ground cloves
  • 1 1/4 teaspoons mace
  • 1 1/2 teaspoons nutmeg
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon ground ginger
  • 1 1/2 pounds unsalted butter, softened, plus extra for the pan(s)
  • 3 cups sugar
  • 13 eggs, at room temperature
  • 1 1/2 teaspoons vanilla
  • 3/4 cup molasses

DIRECTIONS
If possible, prepare the syrup the day before baking the cake. The brandy can be a Cognac-type by itself, or a combination of flavors, including amaretto or hazelnut liqueur.

** This recipe makes about 20 cups of batter. An average loaf pan holds between 4 and 5 cups of batter, so this recipe will make about four large loaf cakes, or five or six 9-inch rounds. Or, in a 12-by-2-inch round pan, perhaps two. Or, one large 13-by-18-by-2 1/2-inch pan. You can bake it in any size and shape.

The day before baking:

  1. In a 2-quart saucepan, combine 3 cups sugar and 2 cups water. Cook over medium-high heat until the sugar dissolves. Cool, then add 1 cup brandy (or more to taste).
  2. Cover tightly and refrigerate.
  3. To macerate the fruit: In a large bowl, toss raisins, currants, apricots, prunes, pears and dates (or fruit of your choice) with 1/2 cup brandy. Let stand overnight, preferably, or for an hour, or just while you get the other ingredients together.

The day of baking:

  1. Preheat oven to 350 degrees. Butter and line the pan(s) with wax paper or parchment; butter or spray the paper or parchment with nonstick cookware spray.
  2. Sift the flour, baking powder, baking soda, salt, cinnamon, cloves, mace, nutmeg, cardamom and ginger together. Set aside.
  3. In a very large bowl (I use the 5-quart bowl of my standing mixer), cream the butter and gradually add 3 cups sugar, beating until the mixture is light in color and texture. Add the eggs 3 at a time (adding 4 at the last addition), beating well after each addition and scraping down the sides of the bowl several times with a spatula. Add the vanilla. With the mixer on medium speed, pour in the molasses. The mixture may look curdled, but that’s okay.
  4. Transfer the batter to a very big mixing bowl. Gradually add the flour mixture, mixing just until the flour is incorporated. Drain the macerating fruit, reserving the liquid left in the bowl. Fold the fruit into the batter, taking care not to overmix. Note: With this much batter, make sure your spatula is sturdy; otherwise, your hands are your best folding tools.
  5. Turn the batter into the prepared pan(s), filling each pan about 2/3 full. Smooth the top and bake until the top of the cake is firm to the touch in the middle. Nine-inch rounds will take 30 to 35 minutes. The cake will be very dark on top and slightly sunken.
  6. Let the cake cool in the pan. With a skewer, poke holes in the cake at 1-inch intervals. Begin brushing/tapping the brandy-sugar syrup evenly over the cake, allowing a few minutes for the syrup to soak in before brushing on more. If the cake seems moist enough, it might not be necessary to use all the syrup.
  7. Wrap the cake well in plastic wrap (or slide it into a large clean plastic bag) and allow it to stand for at least 1 hour — or, preferably, a day or two — in a cool place. This cake will keep for several weeks if stored in the refrigerator or in a cool place.
  8. Run a small knife around the cake to loosen it from the sides of the pan. Invert the cake onto a serving platter, then remove the liner. Cover the cake to preserve moisture until presentation time. Fresh greens and flowers around it add a festive touch.

If you make the recipe, drop us a line in the comments and let us know how it turned out!

Photo of Kate Fry by Michael Brosilow.

Posted on November 20, 2017 in Productions

3 responses on “Emily’s Black Cake Recipe”

  1. Stan Smith says:

    I do not see how to buy tickets on line. The links go in a loop.

  2. Traci Brant says:

    Hi Stan,
    It looks like the calendar function where you select a performance date is not working. I apologize for the inconvenience and appreciate you alerting me to it! In the meantime, you can visit https://tickets.courttheatre.org and purchase tickets. This bypasses the calendar function. Hope that helps!

  3. Traci Brant says:

    Update! Calendar is back up and running. Again, we apologize to anyone who had trouble earlier. Thanks!

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