I'm back on the laptop wrote:
> sf > wrote in news:6s8sh7h3j15qeru4mt1dh0k060tpcgkkj8@
> 4ax.com:
>
>> On Mon, 23 Jan 2012 21:49:09 -0500, "Jean B." > wrote:
>>
>>> BTW, I have pretty much switched to that raw sugar for baking. I
>>> like the subtle flavor that it imparts.
>> I'd never baked with it before. Don't even know why I had it on hand,
>> but I did. I *really* like that cake! Flourless brownies are next on
>> the agenda. Maybe I should use raw sugar for that too.
>>
>
>
> Suprise, suprise, I was cleaning out and organising the pantry (as one does
> when it is ****ing down with rain and one is bored!!) and found a 175g bag
> of "Raw Cane Sugar" that a friend bought up in the touristy area of Nth Qld
> and decided to give to us.
>
> Looks exactly like any other raw sugar you'd buy in a supermarket, just
> done up in a little 'touristy' pillow bag and probably cost a small
> fortune!!
>
> So I'll use that in the OLOO Cake.
>
>
Here, it has become fairly common, so the price isn't astronomical.

--
Jean B.