Black Cake
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

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

Text size +

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)

This article is available in our archives:

Globe Subscribers

FREE for subscribers

Subscribers to the Boston Globe get unlimited access to our archives.

Not a subscriber?


Purchase an electronic copy of the full article. Learn More

  • $9.95 1 month archives pass
  • $24.95 3 months archives pass
  • $74.95 1 year archives pass