Brown-sugar, chocolate and sour-cherry cake from Diana Henry at The Sunday Telegraph by Diana Henry

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Notes about this recipe

  • Foodycat on November 24, 2014

    I went way off-piste with this one: I didn't read the recipe properly before starting, and was very surprised to see 400g dark muscovado sugar to 125g flour in the ingredients. That goes against every cake making ratio I have ever seen, and even though I love Diana Henry's recipes I just didn't trust this one! I wanted something edible at the end, so I used 125g sugar which I was pretty sure would work if not be as intended. I also substituted half home-made glace cherries and half cherries bottled in spiced rum, with some of the bottling liquid, to make up the weight of the dried sour cherries and kirsch. And I baked it in a 1lb loaf tin instead of a 9" cake tin - it took the full 50 minutes to bake. Anyway - with my additions it was a lovely, moist, sophisticated-tasting dessert.

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