Every cake is a balanced equation between ingredients. It is necessary to evaluate the properties of each of them and how they interact with each other. Dried fruits such as raisins, apricots or plums, for example, tend to “pull” the moisture from the dough, making the cake not uniform.
So the tip is moisturize the dried fruits first and drain them well before adding them to the dough, be it cake or sweet bread.
In the recipe above, the three chocolate cake consists of plums. The result is an intense, flavor-rich pasta!