Sigh, after brandying my cherries for months, after glaceeing my lemon and orange peels, after soaking my chopped fruits in rum and wine for two weeks, I made my three black cakes. I have a relatively new Wolf oven. Why I decided to bake these using the convection mode is now beyond me. I lowered the temperature the recommended 25 degrees and checked them after 1 hour 17 minutes rather than the 2 hours that the recipe called for (Laurie Colwin). They are burned around the edges and there are no crumbs sticking to the toothpick.
This is not the first convection failure. I am not using the convection mode, except possibly for pies, again. If I move, I will get another cooktop, but I am getting a normal oven.