Black cake! Black cake!
Two pounds of flour,
Two pounds of sugar,
Two pounds of butter,
Five pounds of raisins,
One and quarter pounds of currants,
One and a quarter pounds of citron,
One half pint of brandy,
One half pint molasses,
Two teaspoons nutmeg,
Five teaspoons cloves, mace and cinnamon,
Two teaspoons soda.
Blend sugar and butter, add eggs.
Blend dry ingredients and mix all together.
Bake at 250 for five to six hours in a milk pan.
Eat immediately or set aside for a month or two, or three.
Pour brandy on it once a week until ready to eat.
List of language codes
from Nancy Harris Brose et al.: Emily Dickinson, Profile of the Poet as Cook, published 1976 in Amherst MA.
Submitted by Sharon Krebs [Guest Editor]
Musical settings (art songs, Lieder, mélodies, (etc.), choral pieces, and other vocal works set to this text), listed by composer (not necessarily exhaustive)
Available translations, adaptations, and transliterations (if applicable):
- GER German (Deutsch) (Sharon Krebs) , title 1: "Schwarz-Kuchen", copyright © 2009, (re)printed on this website with kind permission
Text added to the website: 2009-10-13.
Last modified: 2014-06-16 10:03:24
Line count: 21
Word count: 108
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