Neighbor-to-Neighbor

Confederated Black Cake (of around 1862) an old fashioned recipe for the New Year. This recipe comes from Jennie Boone, Howard Boone’s 81 year old mother of Merry Oaks Farm, Sandy Ridge, Alabama.

Jennie explains, “As far back as I can remember, one of the special smells and tastes of Christmas was a Confederate Black Cake. My mother always told me the recipe was made by my Great Grandmother, Sarah Jane Hardy Robertson during the Civil War.
It was delicious, and at our house it takes the place of fruit cake.”

2 cups sugar 1 ½ cups chopped pecans
¾ cup cooking oil 1 cup currants
3 cups sifted plain flour 1 cup raisins
2 eggs 1 teaspoon vanilla
1 cup buttermilk 2 teaspoons cinnamon
1 teaspoon baking soda 2 teaspoons allspice
2 teaspoons nutmeg

Use an electric mixer. In the mixing bowl add: 2 cups sugar, ¾ cup cooking oil and vanilla

Measure 1 rounded teaspoon soda and add to 1 cup buttermilk. Stir and add about ½ of this to sugar, oil and vanilla stirring well.

Sift together: 3 cups plain flour, 2 teaspoons cinnamon, 2 teaspoons nutmeg and 2 teaspoons allspice.

Set aside about 1/3 cup of above mixture to dredge fruits and nuts. Add flour and spice mixture to first mixture with 2 eggs and remainder of buttermilk. Mix well.

In another bowl dredge 1 cup raisins, 1 cup currants (found at Publix) 1 ½ cups chopped pecans. Fold into first mixture only stirring enough to blend well. Pour into greased Bundt pan. Bake in preheated oven for 1 hour and 10 minutes. (Be sure cake is done by piecing with a toothpick until it comes out clean.) Cook on wire rack.

Note: One year ago in the fall, I had the privilege of going to Merry Oaks Farm with Howard to meet and visit with his mother. A more gracious and hospitable lady you just won’t find! Thanks Jennie for this terrific recipe!

MOW/ Dec. ‘09