Moist cakes

Daisy said:

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.

Most any cake when heavily laced with booze will be moist and remain
fresh a long time.

Sheldon

Daisy said:

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'll trade you this carrot cake recipe for your almond cake recipe!

* Exported from MasterCook *

Carrot Cake

Recipe By 😄amsel's Heirloom Recipes
Serving Size : 0 Preparation Time :0:00
Categories : cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups oil
2 cups sugar
3 large eggs
2 1/4 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
2 teaspoons vanilla
1 teaspoon salt
2 cups raw carrots -- shredded
2 cups coconut -- flaked
1 cup pecans -- coarsely chopped
8 ounces pineapple -- crushed
--- Cream Cheese Frosting ---
3 ounces cream cheese -- softened
1/2 cup melted butter -- (2 sticks)
2 tablespoons milk
1/2 teaspoon vanilla extract
powdered sugar -- as needed

1. Combine all ingredients in order given, using wooden spoon.
2. Bake in greased and floured 9x13-inch pan at 350F for 50-60 minutes, or
until cake springs back when lightly touched. Cool completely.
3. Frost with Cream Cheese Frosting.

- - - - - - - - - - - - - - - - - - -

--
Coming at you live, from beautiful Lake Woebegon

Daisy said:

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

On Wed, 22 Jun 2005 22:01:53 -0500, Damsel <[email hidden]>

Quoted message said:

Daisy said:

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'll trade you this carrot cake recipe for your almond cake recipe!

* Exported from MasterCook *

Carrot Cake

Recipe By 😄amsel's Heirloom Recipes
Serving Size : 0 Preparation Time :0:00
Categories : cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups oil
2 cups sugar
3 large eggs
2 1/4 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
2 teaspoons vanilla
1 teaspoon salt
2 cups raw carrots -- shredded
2 cups coconut -- flaked
1 cup pecans -- coarsely chopped
8 ounces pineapple -- crushed
--- Cream Cheese Frosting ---
3 ounces cream cheese -- softened
1/2 cup melted butter -- (2 sticks)
2 tablespoons milk
1/2 teaspoon vanilla extract
powdered sugar -- as needed

1. Combine all ingredients in order given, using wooden spoon.
2. Bake in greased and floured 9x13-inch pan at 350F for 50-60 minutes, or
until cake springs back when lightly touched. Cool completely.
3. Frost with Cream Cheese Frosting.

- - - - - - - - - - - - - - - - - - -

Hi there

I forgot to say I don't like cakes with vegetables in them. I dont
much care for a lot of fruit in cakes if it comes to that. So I never
make apple cakes or cakes with pineapple in them. However, here is my
almond cake recipe: Its really good so enjoy.

250g butter
300g caster suger
125g ground almonds
125g self-raising flour
6 medium to large eggs
half teasp. almond essence

Preheat oven (NOT fan-bake) to 160 deg C. Line a 20 cm square tin OR
a 23cm round tin, greased and lined with greaseproof or non-stick
paper.

1. Cream butter, sugar, egg yolks and essence together until pale and
creamly.
2. Sieve in flour and almonds.
3. Whisk egg whites until stiff, and then FOLD into mixture.
4. Bake for 1-1 and a half hours at 160 deg C. Test with a metal
skewer. Leave cake in tin to cool. Turn onto wire tray.

When cold, wrap in film and foil. Will keep moist fgor 2-3 weeks, or
freeze, then defrost in its foil and paper for 24 hours.

Cheers

Daisy

Carthage demands an explanation for this insolence!

On Thu, 23 Jun 2005 03:02:10 GMT, The Joneses <[email hidden]>

Quoted message said:

Daisy said:

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!

Daisy said:

I forgot to say I don't like cakes with vegetables in them. I dont
much care for a lot of fruit in cakes if it comes to that. So I never
make apple cakes or cakes with pineapple in them. However, here is my
almond cake recipe: Its really good so enjoy.

Thanks, Daisy!

Carol

--
Coming at you live, from beautiful Lake Woebegon

On Wed 22 Jun 2005 08:23:35p, Daisy wrote in rec.food.cooking:

Quoted message said:

On Thu, 23 Jun 2005 03:02:10 GMT, The Joneses <[email hidden]>

Quoted message said:

Daisy said:

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

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On 23 Jun 2005 05:46:09 +0200, Wayne Boatwright
<[email hidden]> wrote:

(snip)

Quoted message said:

Quoted message said:

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¢

Well thank you very much for your suggestions. I'm afraid I have
never really been a great cake-baker. Not experimental enough in that
area I think. I experiment quite a lot with other cooking, but not
cakes nor what we call biscuits and I think you call cookies, though
our biscuits are crunchy and crisp. My mother was good with cakes,
but she generally made them from quite a small selection of very old
recipes. She could make excellent Victoria sandwich cakes - but we
had to eat these up fairly quickly I remember! Her Louise cake was
good - lots of coconut here!

I am looking for cake without icing or filling that one can cut into
and eat for up to 10 days or so without drying out.

Yes, fruit in cakes makes them moist - as do ground nuts. I have
eaten a wonderfully moist orange cake that I was told was butterless -
perhaps oil was used. I have tried to find a recipe like this - so
far without success.

I have just made a fruit cake and frozen half of it. It will keep
for a long time because I keep it tight wrapped in foil in an airtight
container, and if we haven't eaten enough in a week or 10 days I give
it a good injection of brandy or rum to help it along.

Unfortunately I am allergic to chocolate and cocoa, so cant do them!

Thank you once again. If you or anyone you know has an orange cake
recipe without butter I'd be glad to know.

Cheers

Daisy

Carthage demands an explanation for this insolence!

On Wed 22 Jun 2005 09:19:39p, Daisy wrote in rec.food.cooking:

Quoted message said:

On 23 Jun 2005 05:46:09 +0200, Wayne Boatwright
<[email hidden]> wrote:

(snip)

Quoted message said:

Quoted message said:

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¢

Well thank you very much for your suggestions. I'm afraid I have
never really been a great cake-baker. Not experimental enough in that
area I think. I experiment quite a lot with other cooking, but not
cakes nor what we call biscuits and I think you call cookies, though
our biscuits are crunchy and crisp. My mother was good with cakes,
but she generally made them from quite a small selection of very old
recipes. She could make excellent Victoria sandwich cakes - but we
had to eat these up fairly quickly I remember! Her Louise cake was
good - lots of coconut here!

I am looking for cake without icing or filling that one can cut into
and eat for up to 10 days or so without drying out.

Yes, fruit in cakes makes them moist - as do ground nuts. I have
eaten a wonderfully moist orange cake that I was told was butterless -
perhaps oil was used. I have tried to find a recipe like this - so
far without success.

I have just made a fruit cake and frozen half of it. It will keep
for a long time because I keep it tight wrapped in foil in an airtight
container, and if we haven't eaten enough in a week or 10 days I give
it a good injection of brandy or rum to help it along.

Unfortunately I am allergic to chocolate and cocoa, so cant do them!

Thank you once again. If you or anyone you know has an orange cake
recipe without butter I'd be glad to know.

You're very welcome...

You might try the following orange cake which uses oil. It originally
called for olive oil! It's actually quite good with the olive oil, but
I've also made it with vegetable oil and that works just as well. It
doesn't have a filling, but it does have an orange syrup that you put over
the cake. You can dispense with the orange "supremes" if you wish, and it
will be just as good.

This cake is so moist that it's almost "wet", and it's really delicious.

3 large eggs
1 1/4 cups sugar
1 cup milk
1/2 cup olive oil (or vegetable oil)
Zest of 1 orange, minced
1 3/4 cups flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

SYRUP:
1 orange
1 1/2 cups orange juice
1 1/2 cups sugar

Preheat an oven to 400 degrees F. Butter an 8-inch cake pan, then dust
with sugar and flour. Beat the eggs with the sugar to pale yellow ribbons.
Beat in the milk, oil and orange zest. In a small bowl, sift the flour
with the baking powder, baking soda, and salt. Add the flour mixture to
the egg mixture a tablespoon at a time, stirring well after each addition.

Pour batter into prepared cake pan and bake for 1 hour. Remove cake from
oven, let cool slightly on a rack, then invert and cool completely.
Meanwhile, prepare the syrup: Use a sharp paring knife to cut the orange
rind off the orange used for zest and the remaining orange, leaving the
bitter white pith on the orange. Cut the skin into very thin strips and
reserve. Cut away and discard the white pith, remove the orange supremes,
and reserve.

In a large saucepan, combine the orange juice, sugar, and thin orange
strips. Bring to a simmer and cook for 30 minutes, or until a thick syrup.
Strain the syrup and reserve the orange strips, along with 1/2 cup of the
syrup. Use a toothpick to poke holes in the top of the cake, then pour the
warm strained syrup all over the cake so that it soaks through.

Place the remaining 1/2 cup syrup in a small saucepan, bring to a simmer
and reduce to a few tablespoons. Use a spatula to spread the thick glaze
over the top of the cake. Place cake on a serving platter, and arrange the
reserved orange strips and orange supremes on top of the cake.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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Daisy said:

Madeira cake

That's a new one for me. Where are you located?

On Wed 22 Jun 2005 09:43:56p, sf wrote in rec.food.cooking:

Quoted message said:

Daisy said:

Madeira cake

That's a new one for me. Where are you located?

Madeira Cake is a traditional British cake, made to eat while sipping
madeira, not made with it.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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Wayne Boatwright said:

On Wed 22 Jun 2005 09:43:56p, sf wrote in rec.food.cooking:

Quoted message said:

Daisy said:

Madeira cake

That's a new one for me. Where are you located?

Madeira Cake is a traditional British cake, made to eat while sipping
madeira, not made with it.

I think I like it already!

Wayne Boatwright said:

orange supremes

What's an orange "supreme"?

On Wed 22 Jun 2005 10:44:46p, sf wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

orange supremes

What's an orange "supreme"?

A lowly orange section, well trimmed of all membrane and steeped in an
orange juice sugar syrup.

Quoted message said:

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--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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Daisy said:

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

Are you familiar with the Julia Child "Reine de Saba" chocolate and
almond cake? published in "Mastering the art of French cooking". I
highly recomend it.

There are 2 recipies i contributed to a news group cook book that you
might find interesting and are in the desert section at

http://tftb.com/deify/arwmcookbook.htm

The midnight torte is just chocolate, eggs and butter.

The "Catalan" cake is more "cake like" and made with hazelnuts and
reduced port.
---
Joseph Littleshoes

On Wed 22 Jun 2005 11:41:04p, Joseph Littleshoes wrote in rec.food.cooking:

Quoted message said:

Daisy said:

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

Are you familiar with the Julia Child "Reine de Saba" chocolate and
almond cake? published in "Mastering the art of French cooking". I
highly recomend it.

There are 2 recipies i contributed to a news group cook book that you
might find interesting and are in the desert section at

http://tftb.com/deify/arwmcookbook.htm

The midnight torte is just chocolate, eggs and butter.

The "Catalan" cake is more "cake like" and made with hazelnuts and
reduced port.
---
Joseph Littleshoes

Joseph, unfortunately, Daisy can't eat chocolate. But I can! I checked
the recipes you mentioned, and I really love the Catalan Cake recipe. I
hope to make it soon. Also unfortunately for me, I find flourless
chocolate cakes too rich and I don't feel well after eating them.

BTW, that's a rather nice online cookbook!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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"Daisy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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!

I've never had any problems with the recipes in the Be-Ro book! The ones
where you rub the butter into the flour seem to be the moistest.
If you haven't got a copy I'll post a couple of the recipes!
Sarah

Daisy said:

recipes. She could make excellent Victoria sandwich cakes - but we
had to eat these up fairly quickly I remember! Her Louise cake was
good - lots of coconut here!

Do you have recipes?

Quoted message said:

Unfortunately I am allergic to chocolate and cocoa, so cant do them!

I hope you are getting compensation for such a serious affliction, i
have never contemplated suicide but life without chocolate? ah well...
disregard my previous post.....

Quoted message said:

Thank you once again. If you or anyone you know has an orange cake
recipe without butter I'd be glad to know.

....and try to find Julia Child' no butter Gateau a l'orange. It is made
with sugar, egg yolks, orange zest & juice, salt, cake flour, egg
whites.

Pity about the butter, i have an applesauce cake recipe i am very fond
of. Tipsy pudding is a combination of sponge cake, almonds, sherry and
soft custard, very good but does not really keep well.
---
Joseph Littleshoes

Wayne Boatwright said:

On Wed 22 Jun 2005 11:41:04p, Joseph Littleshoes wrote in
rec.food.cooking:

Quoted message said:

There are 2 recipies i contributed to a news group cook book that

you

Quoted message said:

might find interesting and are in the desert section at

http://tftb.com/deify/arwmcookbook.htm

The midnight torte is just chocolate, eggs and butter.

The "Catalan" cake is more "cake like" and made with hazelnuts and
reduced port.
---
Joseph Littleshoes

Joseph, unfortunately, Daisy can't eat chocolate. But I can! I
checked
the recipes you mentioned, and I really love the Catalan Cake recipe.
I
hope to make it soon. Also unfortunately for me, I find flourless
chocolate cakes too rich and I don't feel well after eating them.

BTW, that's a rather nice online cookbook!

Thanks Wayne, pity about Daisy and chocolate but i did read a latter
post where she mentioned that and the butter, im not clear whether Daisy
CANT have butter or just does not want it in a cake. I have lots of
cake recipes which i intend to go through as a number of them are made
without butter. One of my favourites purports to be over 1,000 years
old and is a Chinese honey cake. Actually more like a "biscuit" in the
English sense.

I am very fond of the midnight torte but can get a locally made
commercial "chocolate decadence" that is so very good i have more or
less stopped making the torte. I believe i mentioned in the Catalan
cake recipe the necessity of taking the time to reduce the port, that is
really the only difficult part of the recipe and that only as it can
take 15 to 20 minutes but is a great technique for getting a really
pronounced flavour into the chocolate for cake or fudge or "truffles"
(the chocolate kind) and works equally well with a good rum.
---
Joseph Littleshoes