Emancipation Proclamation Breakfast Cake
Food has always been a bridge to our history, culture, and memories. As Black History Month comes to a close, I wanted to take a deeper dive into the rich culinary traditions of Black America. If you've been following along on Instagram, you know I've been sharing fascinating Black history food facts all month long. Now, I'm taking it a step further with a brand-new YouTube series where I'll be cooking my way through The Black Family Reunion Cookbook—one recipe at a time.
This cookbook is extra special to me because it belonged to my mother. Published in 1993 by the National Council of Negro Women (NCNW), it's a collection of recipes that celebrate the heart of Black family gatherings—our food. The NCNW, founded in 1935 by Dr. Mary McLeod Bethune, has long been dedicated to empowering Black women and their families. They’ve worked tirelessly to preserve our heritage, and this cookbook is a beautiful reflection of that mission.
For my first recipe, I’m starting with something as historic as its name: Emancipation Proclamation Breakfast Cake. This dish feels like the perfect kickoff—both symbolic and delicious. It’s a simple, homey cake studded with blueberries, kissed with citrus zest, and sweetened with honey. It’s the kind of recipe that reminds me of lazy Sunday mornings at my grandmother’s house, when the whole kitchen smelled like warmth and comfort.
I’d love for you to cook along with me! Below is the recipe, and you can watch me make it step-by-step on YouTube [insert link].
Emancipation Proclamation Breakfast Cake
Ingredients:
1/3 cup Butter Flavor Crisco
1/3 cup sugar
1 egg
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/3 cup milk
1 1/2 cups blueberries (fresh or frozen)
1/4 cup honey
Grated peel of one orange
Grated peel of one lemon
Instructions:
Preheat your oven to 400°F. Grease a 9-inch pie plate.
In a large bowl, cream together Butter Flavor Crisco and sugar using an electric mixer at medium speed. Beat in the egg.
In a separate bowl, combine the flour, baking powder, salt, and cinnamon. Gradually add to the creamed mixture, alternating with the milk. Fold in the blueberries.
On a lightly floured surface, pat the dough out to ½-inch thickness. Cut into nine 3-inch rounds.
Place one round in the center of the greased pie plate. Arrange the remaining eight pieces around the center, slightly tilted and overlapping.
Spread the top with honey and sprinkle with orange and lemon zest.
Bake for 20 to 24 minutes or until the center is fully baked. Serve warm or at room temperature.
This cake is a beautiful nod to the past, but it's also a perfect treat for today. I can’t wait to continue this journey, rediscovering traditional Black American dishes and celebrating the flavors that have shaped our families for generations. Make sure to subscribe to my YouTube channel and let me know if you try the recipe!
What’s your favorite recipe that’s been passed down in your family? Drop it in the comments—I’d love to hear about it!
