Chocolate Cake with Candied Fruits

Preparation info
  • Makes 1 8 inch round cake, serving

    6 to 8

    • Difficulty


Appears in
The Savory Way

By Deborah Madison

Published 1990

  • About

This is one of those moist, dense, rich chocolate cakes that stop just short of being fudgey. Its smooth texture is broken with pieces of fruit—raisins soaked in brandy, candied grapefruit or orange peel, or cherries preserved in syrup. The final touch is a simple dusting of powdered sugar. This cake looks especially attractive baked in a 7½-inch fluted cake pan with a removable bottom. There will be an extra ½ cup or so of batter—bake it in a small buttered ramekin to make a special little