Middle Cake from Miryam Levy

Here is another delicious recipe from Miryam Levy. It was missing a few amounts but I had a recipe in my files for a chocolate, date and walnut cake from which I was able to crib. As I’m actually allergic to walnuts, I used pecans but I kept walnuts in the recipe list for authenticity. Also, if you don’t have self rising flour (and what good Southern biscuit maker doesn’t lol), sift together 1 cup flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.

Victoria tells me the name “Middle Cake” comes because her family would sit around the table with spoons, eating the middle first, leaving the delicious crusty edges for last. For best results let the cake cool in fridge, but she told me “good luck with that. The smell filling the house is so intoxicating, you can’t stop the lurking kids from eating it hot. Mom threatened to put a lock on the fridge, but it never helped…”

Middle Cake from Miryam Levy

2 tablespoons cognac
1/2 cup raisins
4 ounces bittersweet chocolate
2 tablespoons unsweetened cocoa
1 1/2 cups sugar
1/4 cup water
1 stick butter, softened
4 eggs
1 cup self rising flour
1/2 cup chopped walnuts
Preheat oven to 350 degrees F. Butter a 9×13 pan and, instead of flouring the pan, dust with a little bit of cocoa and shake to coat the entire interior. Knock out excess cocoa.
Place cognac in a bowl with the raisins and let soak.
Melt chocolate, cocoa, sugar and water over stove, stirring regularly until it becomes creamy. Allow to cool slightly.
In a large bowl, cream the butter. Add eggs one at a time, beating after each addition. Alternately add the flour and chocolate mixture, starting with 1/2 cup flour. Mix just until combined, scraping down the bowl at least once. Stir in raisins and all the cognac and the nuts.
Pour the cake batter into the prepared pan and smooth the top. Bake for 30-35 minutes, rotating the pan midway through cooking. Bake until a crust has formed on top and a toothpick inserted into the center comes out clean.
For best results let the cake cool in fridge, but I admit I took a spoon to it while it was cooling and it is quite yummy hot.
I sprinkled the top of the pieces I did allow to cool with confectioners sugar.

 

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