Answers to Everyday Questions : Recipe for a cake which wont dry out?

Recipe for a cake which wont dry out?

8 Responses to “Recipe for a cake which wont dry out?”

1. uuummk said :
   May 30th, 2010 at 12:46 pm

   Just add an extra egg to a box cake mix.
2. jojo78 said :
   May 30th, 2010 at 1:01 pm

   Coconut Fruit Cake
   by Marguerite Patten
   from Grigson

   Chockfull of fruit and coconut, this more-ish cake from Marguerite Patten is sure to become a favourite

   Servings: 8
   Level of difficulty: Easy
   Preparation Time: 30 minutes, , plus 1 hour minimum soaking time for coconut
   Cooking Time: 1 hour 20 minutes
   Ingredients
   100g desiccated coconut
   100g candied mixed peel, chopped
   1 tsp lemon zest, finely grated
   2 tsp orange rind, finely grated
   4 tbsp Milk, and 2 tbsp sweet sherry (or substitute 6 tbsp milk)
   150g Butter
   150g caster sugar
   3 eggs, beaten
   175g self-raising flour, sieved
   85g glacé cherries
   225g sultanas

   Method

   1. Put the coconut, peel, fruits, milk and sherry into a bowl and leave to soak for at least an hour, or up to two, if you like very soft coconut.

   2. Set the oven to 160°C/gas 2. Lightly butter a 20cm cake tin.

   3. Cream the butter and sugar together until light and fluffy.

   4. Add the eggs, a little at a time and then add the flour.

   5. Stir in the soaked coconut mixture, together with the liquid in which it was soaked.

   6. Stir in the cherries and sultanas.

   7. Spoon the mixture into the prepared tin and bake for about 1 hour and 20 minutes, or until the cake is golden brown and firm on top.

   8. Cool in the tin for 5 minutes, and then turn out and leave to cool completely.

   9. Store in an airtight tin.
3. purplecroc said :
   May 30th, 2010 at 1:06 pm

   You could make it and then freeze it. Take it out the night before and ice it on the day it’s to be used. Either that or find a recipe with a high butter content.

   Or buy one on the way to the party. Not as much love but definitely easier!
4. mellokitty said :
   May 30th, 2010 at 2:05 pm

   Try making either a Lemon drizzle cake:
   http://www.recipezaar.com/189975

   or a banana loaf:
   http://www.recipezaar.com/125472

   both of which improve in time. Hope this helps!
5. JUDY F said :
   May 30th, 2010 at 2:19 pm

   Any cake recipe will work if you use applesauce in place of the oil or butter in the recipe. It will be moist and is actually healthier for you.
6. Baps . said :
   May 30th, 2010 at 2:55 pm

   Try the following they should be fine

   Cherry Cake
   8 oz (225 g) butter at room temperature
   8 oz (225 g) caster sugar
   4 large eggs, lightly beaten
   8 oz (225 g) plain flour
   ½ teaspoon baking powder
   9 oz (250 g) glacé cherries, quartered
   4 oz (110 g) ground almonds
   a few drops almond essence
   2 level tablespoons demerara sugar
   1 tablespoon milk
   Pre-heat the oven to gas mark 4, 350°F (180°C).

   You will also need a round cake tin, 8 inches (20 cm) in diameter and 4 inches (10 cm) deep. Line the base and sides of the tin with greaseproof paper or baking parchment, then grease the paper.

   Cream the butter and sugar together until light, pale and fluffy. Now gradually beat in the whisked egg a little at a time. Then sift the flour and baking powder together, and carefully fold this into the creamed mixture using a metal spoon. Toss the quartered cherries in together with the ground almonds, and carefully fold these into the cake, adding one or two drops of almond essence and the milk. Now spoon the cake mix into the prepared tin, level off the top with the back of a spoon, then sprinkle with the demerara sugar.

   Bake the cake in the centre of the oven for 1 hour, cover with foil and continue cooking for a further 30 minutes, or until the cake has shrunk away from the side of the tin and the centre is springy to touch. Cool the cake in the tin for 15 minutes before turning it out on to a wire rack to cool. Store in a tin

   or Iced Lemon Curd Layer Cake
   grated zest 1 lemon
   1 tablespoon lemon juice
   6 oz (175 g) self-raising flour, sifted
   1 level teaspoon baking powder
   6 oz (175 g) butter at room temperature
   6 oz (175 g) caster sugar
   3 large eggs

   For the lemon curd:
   grated zest and juice 1 large juicy lemon
   3 oz (75 g) caster sugar
   2 large eggs
   2 oz (50 g) unsalted butter

   For the icing:
   zest 1 large lemon
   2 oz (50 g) sifted icing sugar
   2-3 teaspoons lemon juice
   Pre-heat the oven to gas mark 3, 325°F (170°C).

   Just measure all the cake ingredients into a mixing bowl and beat – ideally with an electric hand whisk – till you have a smooth, creamy consistency. Then divide the mixture evenly between the two tins and bake them on the centre shelf of the oven for about 35 minutes or until the centres feel springy when lightly touched with a little finger.

   While the cakes are cooking, make the lemon curd. Place the sugar and grated lemon zest in a bowl, whisk the lemon juice together with the eggs, then pour this over the sugar. Then add the butter cut into little pieces, and place the bowl over a pan of barely simmering water. Stir frequently till thickened – about 20 minutes. You don’t have to stay with it – just come back from time to time to give it a stir.

   When the cakes are cooked, remove them from the oven and after about 30 seconds turn them out on to a wire rack. When they are absolutely cold – and not before – carefully cut each one horizontally into two using a sharp serrated knife. Now spread the curd thickly to sandwich the sponges together.

   Then to make the icing, begin by removing the zest from the lemon – it’s best to use a zester to get long, curly strips. Then sift the icing sugar into a bowl and gradually stir in the lemon juice until you have a soft, runny consistency. Allow the icing to stand for 5 minutes before spreading it on top of the cake with a knife, almost to the edges, and don’t worry if it runs a little down the sides of the cake. Then scatter the lemon zest over the top and leave it for half an hour for the icing to firm up before serving.

   or Lemon and Lime Refrigerator Cake
   finely grated zest and juice of 1 large lemon
   finely grated zest and juice of 1 lime
   4 digestive biscuits, crushed to crumbs
   1 oz (25 g) Grape-Nuts cereal
   2 level tablespoons soft brown sugar
   1 oz (25 g) butter, melted
   3 large eggs, separated
   2½ oz (60 g) caster sugar
   1 level tablespoon powdered gelatine
   ¼ pint (150 ml) double cream

   You will also need a 2 lb (900 g) loaf tin with a base measurement of 7¼ x 3½ inches (18.5 x 9 cm) and a depth of 4½ inches (11.5 cm), brushed lightly with a tasteless oil, such as groundnut oil.

   In a small basin, combine the biscuit crumbs with the Grape-Nuts and brown sugar, then pour in the melted butter and mix thoroughly. Sprinkle a third of this mixture over the base of the loaf tin. Now put the egg yolks, grated zests and strained lemon and lime juice into a bowl, and add the caster sugar and gelatine, too. Then place the bowl over a pan of barely simmering water and whisk using an electric hand whisk for about 10 minutes or until the mixture thickens. Then remove the bowl from the heat and whisk again for a further 7-8 minutes until the mixture cools.

   Now clean and dry the whisk thoroughly and first beat the egg whites till stiff, then beat the cream until floppy but not too thick. Next, take a metal spoon and carefully fold the egg whites first and then the cream into the lemon-and-lime mixture. Now pour it into the tin, sprinkle the remaining crumbs over the top, cover with kitchen foil and transfer it to the freezer and freeze overnight.

   Three hours before serving transfer the tin to the main body of the fridge, then turn it out on to a serving dish and serve cut into slices. If you have any left over, there is no need to re-freeze it; just leave it in the fridge where it will become more like a mousse.
7. wheeliebin said :
   May 30th, 2010 at 3:12 pm

   If you make a cake three days prior to it being eaten, wrap it in damp kitchen roll paper, and seal it in a plastic container or cake tin. Tupper-Ware do a good cake container if you need the real thing, but a cheap container will do. Also if you have a cake that has dried out slightly, again, seal it with damp kitchen roll paper and pop it in the microwave on medium-high for a minute, or one and a half minutes, and it should be nice and moist when served warmed. Have a good day.
8. DuSteDShaDoW said :
   May 30th, 2010 at 3:21 pm

   Chocolate Mayonnaise Cake

   Rich and moist, this old favorite can be slimmed down by using reduced calorie mayonnaise, although the final result won’t be quite as moist.

   1 cup boiling water
   1/2 cup cocoa, firmly packed
   2-1/4 cups all-purpose flour
   2 teaspoons baking soda
   1/4 teaspoon salt
   1 cup mayonnaise
   1-1/4 cups sugar
   1 teaspoon vanilla extract

   Preheat oven to 350°F, and grease and flour two 8-inch cake pans.

   In a small bowl, pour the boiling water over the cocoa, and stir until smooth. Set aside.

   Sift together the flour, baking soda and salt. Set aside.

   In the large bowl of an electric mixer, beat together the mayonnaise and sugar at medium speed until light and fluffy, about 3 minutes. Add the vanilla and cocoa mixture, beating until incorporated.

   With mixer at low speed, gradually add the flour mixture, beating just until batter is combined.

   Pour batter into prepared pans, and bake 25 to 30 minutes or until a cake tester inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Allow to cool completely before frosting.

   Notes: When putting together your ingredients for this cake, make sure you’re using mayonnaise and not salad dressing like Miracle Whip.