timbrel wrote:
> I just made a zucchini cake recipe that included orange juice, ginger,
> zucchini, and hazlenuts. It is made in a tube pan, but didn't rise very
> well (I often have that problem) nor is it redolent of the ginger, or
> very moist. I'm trying to understand why these cakes often are less
> than spectacular for me. I used grapeseed oil instead of vegetable.
> What part could that play? Its a NY Times recipe so I assume its a good
> recipe.

What other substitutions/modifications did you make?

Baking is all about equilibrium. It would help if we could see the
recipe as published, then the recipe as you modified it.