This monumental Black Cake is a theatrical tribute to Emily Dickinson’s baking prowess in the play “The Belle of Amherst.” It is an intensely rich, dark fruitcake loaded with five pounds of raisins, currants, and citron, bound together by butter, sugar, and a generous pour of brandy. The flavor profile is deep and complex, with warm notes of cloves, mace, cinnamon, and nutmeg cutting through the sweetness of the molasses. With nineteen eggs and hours of slow baking, the texture is dense yet moist, perfect for slicing thin and serving with tea. This cake is best enjoyed during the holidays or as a special celebratory centerpiece, aging beautifully in the pantry for weeks as the flavors meld and mellow.
Belle of Amherst Black Cake Recipe
Description
This monumental Black Cake is a theatrical tribute to Emily Dickinson’s baking prowess in the play "The Belle of Amherst." It is an intensely rich, dark fruitcake loaded with five pounds of raisins, currants, and citron, bound together by butter, sugar, and a generous pour of brandy. The flavor profile is deep and complex, with warm notes of cloves, mace, cinnamon, and nutmeg cutting through the sweetness of the molasses. With nineteen eggs and hours of slow baking, the texture is dense yet moist, perfect for slicing thin and serving with tea. This cake is best enjoyed during the holidays or as a special celebratory centerpiece, aging beautifully in the pantry for weeks as the flavors meld and mellow.Ingredients
Directions
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Preheat oven to a low temperature suitable for slow baking (approximately 250°F - 275°F).
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In a large bowl, beat the butter and sugar together until well combined.
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Add the nineteen eggs one at a time, incorporating each egg completely without beating the mixture vigorously between additions.
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Stir in the molasses.
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In a separate large bowl, combine the flour, soda, spices (cloves, mace, cinnamon, nutmeg), and salt. Sift these dry ingredients together.
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Alternately add the brandy and the sifted dry ingredient mixture to the butter-egg base, stirring gently until just incorporated.
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Fold in the five pounds of raisins, one and a half pounds of currants, and one and a half pounds of citron. Ensure the fruit is evenly distributed throughout the heavy batter.
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Pour the batter into prepared pans. If using standard cake pans, bake for approximately three hours. If using a large milk pan, bake for six to seven hours.
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Check for doneness by inserting a skewer into the center; it should come out clean or with only moist crumbs attached. Allow to cool completely before serving.
Note
Storage: This cake keeps well for weeks. Store in an airtight container. You can brush additional brandy over the layers as they cool to enhance preservation and flavor.
Substitutions: If brandy is unavailable, you may use rum or dark beer, though the flavor profile will change.
Variations: This recipe is based on the play "The Belle of Amherst" by William Luce. It is a theatrical invention rather than a historical Dickinson family recipe, so feel free to scale down the quantities for a more manageable batch.
