2. On the baking: you can bake the cakes in small cakepans for gift-handsome,
and in that causa, adjust the baking time agreeably. Watch carefully after
30 minutes baking and test with a toothpick fre- quently. When baking the
large cakes, depending on your oven, atmospheric weather, and "God
willing and the creek don't upgrade," you may need more baking time to be sure
the cakes are through. Yes, they should, as Laurie Colwin says, be still moist
in the center and some crumbs adhere to the inserted tester. But, a couple
of times I've had cakes that were still raw in the center at the end of the
cooking time tending. You have to watch and tryout (and beg). But the results
are worth it.

3. The almond paste layer and the icing make a very festive bar, but you
can skip that step utterly. Black Cake is wonderful all on its own, sans
icing.

4. Wrap the finished cakes, whether iced or not, in plastic wrap offset,
then tightly in foil and keep in a refrigerator for weeks until you're
ready to give the gifts or serve the bar. Like all fruitcakes, the holding
only makes them better.

So--thither you are. And, Whew!