Black cake, full of prunes, raisins, currants, cherries and candied peel soaked in rum, is a West Indies take on fruit cake. (Wendy Maeda/ Globe Staff) Wendy Maeda/ Globe Staff

Black cake adds intrigue to baking

By Diana Burrell

Globe Correspondent / December 13, 2006

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The late Laurie Colwin, novelist and beloved food writer for "Gourmet" magazine, left her legions of fans with a cake recipe so intriguing, it inspires discussion whenever her name is mentioned. In the last essay of "Home Cooking: A Writer in the Kitchen," Colwin wrote, "Black Cake, like truffles and vintage Burgundy, is deep, complicated and intense. It has taste ... (Full article: 532 words)