Black Cake Frosting

Lots of people have asked me about the frosting that goes on Black Cake. This is yet another of those vagaries of Caribbean cooking. Some folks use it, some don't. I've most seen the cake frosted when used as a wedding cake. In my family, it has never been frosted and the most I do is lightly dust it with confectioners sugar before serving at special occasions (though, truth be told, the cake is so moist it absorbs the sugar pretty quickly.)

For those who want to ice this cake, a typical boiled sugar icing is used. Here is a recipe from allrecipes.com that is as good as any other. To make it taste more West Indian, I might add a teaspoon of Mixed Essence (available in Caribbean markets) along with the vanilla.

Boiled Sugar Icing

• 1 cup white sugar
• 1/3 cup water
• 1 tablespoon light corn syrup
• 1/8 teaspoon salt
• 2 egg whites
• 1 teaspoon vanilla extract
• 3 tablespoons confectioners' sugar

1. Combine sugar, water, corn syrup, and salt in a saucepan; stir until well blended. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon (hold the spoon high above saucepan), or reaches 238 - 242 degrees F (114 - 117 degrees C).
2. In a large bowl, beat egg whites with a mixer until they are stiff, but still moist. Pour hot syrup slowly over egg whites while beating. Continue until mixture is very fluffy, and will hold its shape. Add vanilla, and beat until blended. If icing does not seem stiff enough, beat in 2 or 3 tablespoons confectioners sugar 1 tablespoon at a time until stiff enough to hold its shape. Spread on cake.