Red Velvet Cake
June 19th 1865 was a great day of jubilation that we commemorate by observing Juneteenth. Its a festive celebration, but theres a very serious piece of history behind it.
Click here for B. Smith's video introduction to the history of this holiday.
Juneteenth memorializes the end of slavery, the real end that is. Although historians and scholars consider January 1, 1863 as the end of slavery when Abraham Lincoln issued the emancipation proclamation, it wasnt until federal troops led by General Gordon Grainger marched into Galveston Texas on June 19th 1865, that the true emancipation for all African Americans began. In many ways this holiday has come to symbolize for many African Americans what the 4th of July means to all Americans.
Juneteenth feasting traditionally centers around a barbecue, and other foods that are red in color. I love the idea of a meal being served around a theme. To create a Juneteenth celebration of your own, try this Red Velvet cake recipe, and serve with
Hibiscus Tea Punch
Red Velvet Cake Recipe
Cake
2 cups cake flour
3 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
1 3/4 cups sugar
4 large eggs
1 cup milk
3 teaspoons red food coloring
1 teaspoon vanilla extract
Buttercream Frosting (recipe follows) Directions
Preheat the oven to 350 degrees. Grease and flour two 9-inch cake pans. In a large bowl, stir together the flour, cocoa, baking powder, and salt. In another large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. In a small bowl, combine the milk, food coloring, and vanilla. Using a spatula, fold into the egg mixture the flour mixture alternating with the liquids, ending with the dry ingredients. Pour the batter into the pans and bake about 30 to 35 minutes or until a toothpick comes out clean. Cool in pans 5 minutes before turning out onto racks. When the cakes are completely cool, frost with Buttercream Frosting between the layers, on the sides, and on top of the cake. Buttercream Frosting
6 cups powdered sugar
1 cup (2 sticks) butter, softened
4 to 6 tablespoons heavy cream
2 teaspoons vanilla extract Mix all the ingredients together until light and fluffy. Serves 8.
Serve with
Hibiscus Tea Punch
From B. Smith Rituals & Celebrations, Random House, 1999. |
