Black Cake (again) Pt 2

INGREDIENTS

INSTRUCTIONS

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.
So--there you are. And, Whew!  Posted to FOODWINE Digest  by "Joanne L.
Schweikj"  <SCHWEIKJ@FREDONIA.EDU> on Sep 19, 1997

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