On Wed 22 Jun 2005 08:23:35p, Daisy wrote in rec.food.cooking:
> 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.
I should think that in your 45 years of baking you'd have already found
recipes for cakes that stay moist.
For my money (and baking effort) the cakes that retain the most moisture
are either those that contain fruit or those that have been sprinkled with
some sort of liquid mixture. Cakes that contain ground nuts are delicious,
but contain no more moisture than any other plain cake apart from the oil
from the nuts. Likewise, coconut on its own is relatively dry, albeit
oily, and won't be appreciably different than one with nuts.
Cakes that use vegetable oil instead of butter or solid shortening often
have a very moist crumb and stay that way for quite a while. Hershey's
Black Magic Cake or Hersghey's Perfectly Chocolate Chocolate cake are a
good examples.
http://tinyurl.com/9w8cn
One other way is baking a cake that uses a thick and very moist filling
between the layers. The cake should also be iced with a good icing that
can seal everything against the air. Storage in a completely airtight
container is helpful, as is refrigeration or freezing.
Just my 2¢
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
---
avast! Antivirus: Outbound message clean.
Virus Database (VPS): 0525-2, 06/22/2005
Tested on: 6/22/2005 8:42:41 PM
avast! - copyright (c) 1988-2005 ALWIL Software.
http://www.avast.com