Baking Emily Dickinson's Black Cake

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Baking Emily Dickinson's Black Cake delves into the history of the poet's manuscript recipe. It calls for "2 Butter. / 19 eggs. / 5 pounds Raisins" and produces batter weighing in excess of twenty pounds. Explore the story of each ingredient, in the context of Emily Dickinson's nineteenth century Amherst home, with librarians of Houghton.