This dense, rich-tasting cake tastes best warm out of the oven. And as delicious as it is, it is surprisingly low in fat.

We recommend using a standard metal (8 1/2-inch-by-4 1/2-inch-by-2 1/2 -inch) loaf pan; when we tested the recipe with a glass pan and in other sizes, it didn't work as well.

Be aware that the loaf will may puff a bit while baking and deflate as it cools. Test for doneness by piercing the center of the loaf with a knife — if it comes out clean, the cake is done.