I made Laurie Colwin's black cake recently. It came out like a block of fruit paste...though it tasted great, it wasn't a cake. I've read past posts, but still don't know where I've gone wrong. Someone mentioned that the fruit soaks up wine & rum while it macerates; mine didn't & there was a lot of liquid (I left it more than 6 months). Maybe I should have stirred it in the beginning? Have I chopped the fruits too fine? I've read Nigella Lawson's recipe which uses less fruit & am wondering if this is the solution. Can anyone help?