"timbrel" > wrote in message
oups.com...

> 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.

Grapeseed oil *is* a type of vegetable oil; I wouldn't expect that to be
your problem. It could be the recipe, your technique or your oven (have you
checked its temperature with thermometer?). Posting the recipe, along with
annotations describing your actions and observations, would be helpful.

Editorial mistakes happen in some of the best recipe sources; the NYTimes
isn't immune.
-j