Black currant cakes

I love blackcurrants. The sight of them requires me back again to my childhood, finding them from the bushes in my grandmotherâ??s backyard garden and observing her make them into jam on her environmentally friendly enamel stove with the large knobbly taps.

I have been reading House Cooking for birthday cakes  and my creativity was caught by the chapter on West Indian Black Cake. The recipe for this calls for some thing known as "Burnt Sugar Essence" which after substantial 'Net study I noticed referred to as "browning".

Traditionally this icing should be pure white and set fairly hard. It can possibly be smoothed in excess of the cake in get for a lot more intricate piped decorating or teased into 'peaks' for a 'snow scene' result. There are loads of ornaments accessible for cakes in gurgaon , both edible and inedible and some superb prepared-to-use piping sets in a assortment of colors.

Ingredients

1 LB raisins, minced

one LB pitted prunes, minced

one LB dried currants, minced

one LB glaceed cherries, minced (I have

substituted dried cherries with good outcome)

six oz glaceed lemon peel, minced

6 oz glaceed orange peel, minced.

2 LB darkish brown sugar

4 one/4 cups all function flour

four tsp. double-performing baking powder

1/two tsp. freshly grated nutmeg (the freshly

grated is crucial)

one/two tsp cinnamon

4 sticks (two cups, a single pound) unsalted butter,

softened

ten huge eggs

one tablespoon vanilla

1 one/2 cups almond paste

Method

In the massive bowl of a mixer, cream the butter, and the remaining pound of brown  sugar until the mixture is light and fluffy. Conquer in the eggs, one at a time, beating effectively soon after every addition. Defeat in the vanilla, the flour mixture and 1 1/2 cups of the cooled sugar syrup, reserving the

remaining syrup for yet another use

In one more large bowl (the biggest you have, by now you will be dealing with significant quantity) blend the

flour mixture and the fruit mixture, and mix well. Divide among two ten inch

springform pans the black currant cake

To end the cake, roll ample almond paste out to make a circle as huge as the cake and about one/eight-inch thick. Very carefully suit the layer more than the cake, and trim as required to fit.

Heat oven to 180C. Prepare 6 inch baking tin, line with greaseproof paper if required. Cream the butter and sugar well. Add the crushed eggs and flour in modest portions beating properly.

Stir in the black currants gently, attempting not to crack them. Pour into cake tin. Bake for 30 minutes and test with a knife to check out if it is cooked When knife arrives out cleanly eliminate cake from oven and suggestion out on to a cake rack to cool Sprinkle with sugar to beautify

Serves 10-twelve parts  a little slice is loads !!