On Thu, 23 Jun 2005 03:02:10 GMT, The Joneses >
wrote:

>Daisy wrote:
>
>> I have had difficulty over the years in finding really good moist cake
>> recipes. I realise that ground up nuts in the mixture really do help
>> keep cakes moist and have a delicious almond cake recipe.
>> I would love to hear from someone who has a favourite cake recipe that
>> keeps airtight for up to 2 weeks as my almond cake does.
>> Is coconut as good as other nuts for this moistness factor in cakes?
>> I'd appreciate any help.
>> Daisy
>> Carthage demands an explanation for this insolence!
>
>When I made cake - I know that my cakes made with butter instead of any
>other fat seem to keep better.
>Edrena
>
>
I have never in my 45 years of baking used anything other than butter.

A good old-fashioned Madeira cake made with butter will be moist for
at most 24 hours and after that it seems to requirte 2-3 cups of tea
with each slice!

I'm fairly certain that some ground up nuts must be one of the keys to
a moist cake (if fruit is not used) - but I am seeking advice from
anyone who can help. So thank you.

Daisy

Carthage demands an explanation for this insolence!