I had very little expectations for this dessert. First I was suspicious that the recipe only called for 3/4 cup of flour. And the dough looked so puny in the pan and even punier after it baked and cooled. But as I added the glaze (I just used a couple teaspoons of black raspberry jam) and the fruit, it started to breath new life. I added rum to my simple syrup because my husband loves baba rum. I do wish that I had brushed on the simple syrup while the cake was still hot because I think it would have absorbed more that way. But other than that, this was a lovely cake. It seemed so French country. And my whole family liked it and didn't make suggestions on how it could be better! I can definitely see myself making this again, especially during peak berry season.
