290562 Wed Oct 16 10:30:34 -0700 2002 11 27 General Chowhounding Topics 0 1577711 Dying to make "Black Cake" from Laurie Colwin's "Home Cooking". Anyone know where I can get burnt sugar essence (a West Indian product)? Also would love to find a source for HQ glacé cherries and citrus peel. TIA. Wed Oct 16 10:30:34 -0700 2002 0 GG Mora 1 1577717 Where I live in CT, the larger supermarkets, especially Stop and Shop carry burnt sugar. I think the brand is Blue Mountain. It's in the ethnic foods section. You could try the Bakers Catalogue at kingarthurflour.com for the fruits. Wed Oct 16 11:52:41 -0700 2002 1577711 0 rjka 2 1577721 I live in NYC, and have found burnt sugar essence in supermarkets and grocery stores in neighborhoods with large Carribean populations. If you live in a city with such a population, you should be able to find it. If not, do a google search for Adriana's Caravan or Adriana's Spices. They carry lots of various ethnic food products. Can't help you with the glace fruit, I hate the stuff. Wed Oct 16 12:39:19 -0700 2002 1577717 0 ruth arcone 1 1577736 Just a warning--I've heard from numerous people that that recipe doesn't work--remember, if you read carefully, you'll see that even Colwin cops to NOT having actually made the recipe; she just got from a friend. I looked everywhere in San Fran for burnt-sugar essence, and couldn't find it; but cities with bigger west-indian populations (like NY or Miami) might be better bets. Wed Oct 16 14:52:17 -0700 2002 1577711 0 dixieday 2 1577739 Thanks for the warning! I'll have to go back and read more carefully. I did find the burnt sugar essence online from a site called Caribshop.com. The product is officially called Burnt Sugar (Browning), from a company called Blue Mountain something-or-other (Specialties?) Still working on the glaceed fruits. If my only other option is the crap they sell at most groceries stores, I'll make my own. Wed Oct 16 15:04:12 -0700 2002 1577736 0 GG Mora 1 1577813 Or, you can save yourself the work, and go to www.sweetreatsbylattis.com It's a company in L.A., the baker is from Barbados, and she makes a Barbados Festival Rum Cake during the holidays. I think this is the Black Cake you're looking for. Good luck! Thu Oct 17 10:47:52 -0700 2002 1577711 0 critter 2 1577815 Thanks for the link, though I'm the compulsive type for whom making it myself is the whole point. Thu Oct 17 11:39:13 -0700 2002 1577813 0 GG Mora 1 1577862 Candied fruits of extremely high quality are a...believe it or not...MEXICAN specialty, and should be available at a Mexican dulcería (sweet shop), if there's one near you. This is the time of year when these glacéd fruits are really popular, as they're used in some special breads (Rosca de los Reyes). They're called frutos cubiertos, by the way. The candied lime peels stuffed with creamy coconut are to DIE for...I've sworn off sugar, I don't even want to think about this stuff. Good luck. Fri Oct 18 00:17:31 -0700 2002 1577711 0 Cristina 1 1577883 Most west indian bakers rely on the chopped peel that is available relatively inexpensively in stores that also sell the caramel/burnt sugar. Which you can make bty - there is probably a recipe in Joy of Cooking or other standard ref.. Since the peels and glaceed fruits are typically ground or chopped very fine before soaking and lose their individual character in the mix obtaining pristine high quality whole peels is not at at premium. Just look out for a supplier of peels that taste like the fruit and not like chemicals - Some italian or middle eastern markets are great sources for whole citrons and other similar items at this time of year. I made a simulacrum of this recipe last year, adding nuts. It is fine, but not comparable to the intoxicating, rummy black cakes produced by West Indian bakers here in Brooklyn (sorry-ladies bring these cakes to church - I dont know where they get them). I will try a different recipe for the cake this year. PS: Laurie Colwin was a charming writer but not much of a cook, IMO. Her pieces always made me want to eat and cook, but the recipes didnt necessarily deliver. The vegetarian chile works best of the ones I have tried. Fri Oct 18 11:27:43 -0700 2002 1577711 0 jen kalb 2 1577911 Gee, some of my favorite recipes are from Laurie Colwin's Gourmet column. Notably, an article about tomatoes which contained tomato pie, one of my favorites of all time! I'd be interested in the veg. chile recipe, if you have time to post it. Fri Oct 18 17:35:24 -0700 2002 1577883 0 Babette 2 1577917 I love her beef stew and make it all the time. Nigella Lawson, in "How to Be a Domestic Goddess" has a recipe for black cake adapted from Laurie Colwin. Nigella's recipes often work -- you might want to check this one out. Fri Oct 18 18:25:25 -0700 2002 1577883 0 Caitlin Wheeler 3 1577951 AH-ha! That sounds like the way to go. I reread the Colwin recipe and researched for feedback on Google. Seems like adding all of the liquid from marinating the fruit -- 2 whole bottles' worth (???) -- may be the problem. Thanks to all for the feedback! GG PS I'll be baking this concoction closer to the holidays and will offer up a full report to any interested parties. Sat Oct 19 15:56:57 -0700 2002 1577917 0 GG Mora