By Emily Walhout, Reference Assistant, Public Services and
Christine Jacobson, Assistant Curator of Modern Books and Manuscripts
Around this time of year, Team Cake’s thoughts turn toward fruitcake. Emily Dickinson’s “black cake” to be precise—a 20-pound cake darkened by molasses and boasting 8 pounds of combined raisins, currants, and citron. The original manuscript of the recipe for this hefty cake, written in Miss Dickinson’s own hand, is housed in Houghton Library’s Emily Dickinson Collection.
Now, fruitcake is not a word that generally elicits delight or happy memories. A more common reaction might be skepticism or even a gasp of alarm. But Emily Dickinson’s black cake is not your average fruitcake. Along with the molasses and brandy, an assortment of aromatic spices goes a long way in giving this cake its memorable flavor.
For the past five years, Team Cake—a troupe of brave and curious bakers at Houghton—has recreated this cake, rigorously adhering to the poet’s recipe, and served it up to colleagues and friends at celebration of the poet’s birthday on December 10. Fruitcakes are traditionally steeped in brandy and stored away for months to mature and ripen, so September is the time to get a cake underway if it’s to be shared in December.