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Black cake! Black cake! Two pounds of flour, Two pounds of sugar, Two pounds of butter, Nineteen eggs. Nineteen! Five pounds of raisins, One and quarter pounds of currants, One and a quarter pounds of citron, Nineteen eggs! Nineteen! 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.
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Musical settings (art songs, Lieder, mélodies, (etc.), choral pieces, and other vocal works set to this text), listed by composer (not necessarily exhaustive):
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This text was added to the website: 2009-10-13
Line count: 21
Word count: 108
Schwarz-Kuchen! Schwarz-Kuchen! Zwei Pfund Mehl, Zwei Pfund Zucker, Zwei Pfund Butter, Neunzehn Eier. Neunzehn! Fünf Pfund Rosinen, Ein-und-ein-Viertel Pfund Korinthen, Ein-und-ein-Viertel Pfund Zitronat, Neunzehn Eier! Neunzehn! Ein halbes Maß Branntwein, Ein halbes Maß Melasse, Zwei Teelöffel [gemahlene] Muskatnuß, Fünf Teelöffel [gemahlene] Nelke, Muskatblüte und Zimt, Zwei Teelöffel Natriumbikarbonat. Zucker mit Butter verrühren. Eier hinzufügen. Mehl, Gewürze und Natriumbikarbonat mischen, und dann alle Zutaten vermengen. Bei 250 Grad [Fahrenheit!] fünf bis sechs Stunden in einer Milchschüssel backen. Den Kuchen sofort essen oder beiseitestellen - so für zwei Monate . . . oder drei . . . Einmal in der Woche mit Branntwein begießen, bis der Kuchen gegessen werden soll.
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This text was added to the website: 2009-10-13
Line count: 21
Word count: 107
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