In working on our next book, due out from University of Massachusetts Press this fall, we had some correspondence with the staff of Harvard's Houghton Library on the subject of citron, a fruit that, in candied form, is included in many fruitcakes. Some of the Houghton staff had gotten together and baked a "black cake,"from a recipe used by the great nineteenth-century American poet Emily Dickinson and contained in the Dickinson manuscripts held by the Houghton. They described how they baked it in a blog post, Baking Emily Dickinson's Black Cake. Black cake is a type of fruitcake. Catharine Beecher's recipe for it in her popular 1846 cookbook, is given the name "Fruit Cake, or Black Cake."
Cooking (and Contemplating) New England
January 26, 2017