Black Cake -- Quad-Cities Online Recipe Book
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Black Cake

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This recipe was found in my grandmother's stuff when she passed away and is very old. It has an unusual title, and seems to take quite a few ingredients but it is quite moist and delicious. My mother remembers her mother making this when she was a child.

Ingredients

4 eggs
2 cups sugar
1 cup buttermilk
1 cup butter or margarine (2 sticks)
1/2 cup mashed potatoes
1/2 cup applesauce
4 cups flour
2 teaspoons soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
2 tablespoons cocoa
Pinch of salt and pepper
2 teaspoons vanilla
1 cup raspberry jam
1 cup blackberry preserves (seedless)
1 cup raisins, cooked tender
1/2 cup shredded coconut
1/2 cup nuts
Icing:
1/2 cup butter or margarine
1-1/2 cups firmly packed brown sugar
1/2 cup evaporated milk or cream
5 cups confectioners' sugar
2 teaspoons vanilla

Instructions

Combine eggs, sugar, buttermilk, butter, mashed potatoes and applesauce. Mix well in large mixing bowl. Combine flour, soda, baking powder, cinnamon, nutmeg, allspice, cocoa, salt and pepper. Add flour mixture to egg and sugar mixture. Mix well again, and then add vanilla, jam, preserves, raisins, coconut and nuts. Beat until all ingredients are mixed well. Pour into 4 (9-inch) round cake pans, greased and floured, to make stack cake. Bake at 350 degrees for approximately 35 to 40 minutes. Test for doneness. May have to let bake a few minutes longer. Remove from oven and let pans sit for five minutes. Then remove cakes and put on rack to cool completely. To make icing, melt butter in saucepan, add brown sugar and milk. Heat until sugar is dissolved. Cool slightly. Beat in confectioners' sugar and vanilla. Spread between layers and on top of cake.

Joan Holmes
Moline



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