Black Cake

Synopsis: Eleanor Bennett’s death leaves behind a puzzling inheritance for her two children, Byron and Benny: a traditional Caribbean black cake made from a family recipe with a long history, and a voice recording. In her message, Eleanor shares secrets from her past and challenges everything the siblings thought they knew about their lineage, their family, and themselves. The estranged siblings must grapple with these revelations and decide if they can reclaim their once close relationship.

Review: There’s a lot to juggle here: multiple POV, multiple generations, multiple continents, and multiple multiple issues. Family issues, resentment, sexuality, cultural diaspora, secrets, racism, environmental protection and…. PHEW. However, to the author’s credit, it was handled skillfully. I don’t care to be lectured at, and happily, this was no lecture. I’m not sure how much of the story was intended to be a surprise, but the foreshadowing was fairly heavy. Still it was a well written and well crafted story that really came together in the end, and I would absolutely recommend it .

Rating: 4/5

Recipe: Caribbean black cake, of course.

Ingredients:

1 pound pitted prunes

1 pound raisins

1 pound dried currants

1 pound dried cherries

4 oz mixed dried citrus peel

2 cups cherry brandy (Manischewitz Concord Grape Wine is an apt substitute)

1 quart dark rum

2 1/2 cups sugar

1/2 cup boiling water

1 pound unsalted butter

1 pound dark brown sugar

10 eggs

2 limes, zested

3 teaspoons vanilla extract

1 teaspoon almond extract

1 teaspoon Angostura bitters

2 cups flour

4 teaspoons baking powder

1 teaspoon nutmeg

2 teaspoons cinnamon

1). In a large air tight container combine the prunes, raisins, currants, cherries, citrus peel, brandy and 3 cups of the rum. Stir to combine and set aside for at least 3 days, and up to 3 months.

2) When ready to bake, working in batches, place the alcohol saturated fruit in a food processor. Slowly pulse to a rough paste, ensuring that she of the fruit remains intact. If needed, add more brandy to thin the consistency. continue until all of the fruit has been processed. Set aside.

3) In a heavy bottomed pot over medium high heat, add the granulated sugar and stir with a wooden spoon until it has melted. continue stirring until the sugar darkens. It will indeed smoke. When the sugar is almost black, carefully stir in the boiling water. Take caution because it will splatter. Turn off the heat.

4) Prepare cake pans with butter and a double layer of parchment paper. Heat oven to 250 degrees.

5) Cream the butter and brown sugar until fluffy. One at a time, add the eggs, then the lime zest, extracts, and bitters. In a separate bowl combine the dry ingredients: flour, baking powder, cinnamon and nutmeg. Gently fold the dry ingredients into the butter mixture. Stir in the fruit and 1/4 cup of the browning. the batter should be dark brown. If it’s too light, add in more of the browning, a tablespoon at a time.

6) Divide batter between 3 prepared 9 inch cake pans. the batter will not rise much. Bake for one hour, then reduce heat to 225 degrees. Continue to bake for 2 1/2 to 3 hours longer. When a cake tester comes out clean, they are done. Allow to cool on a rake

7) Ten minutes after removing from the oven, brush the top with more rum and allow it to soak in. continue this process about every 30 minutes while the cakes cool.

8) To store, wrap them in wax paper first, then wrap in foil. These cakes keep for up to a month in a cool, dry place.