Most fruit cakes benefit from being soaked in rum, brandy or whiskey. The liquor is poured over the cake at repeated intervals. Then the cake is wrapped and stored for several weeks or months in an air-tight tin.
One thing I have always done to make a moist cake is that I use milk when the cake recipe calls for water. This always makes the cake more moist.
If it's chocolate devil's food cake, use coffee instead of water. You can't taste it in the cake, but it will make the chocolate cake more moist. (Doesn't work for anything other than chocolate as the coffee flavor will be noticeable in anything other than chocolate.)
Well, it of course is called a DRIED fruit cake. But instead of changing the recipe, you can add on. use some favorable toppings to sweeten it up like fruit. I have a wild friend that puts on blueberry syrup stuff onto it. Be creative!
Soak a piece of cheesecloth (about 2ft by 3ft) with brandy, then wrap the fruitcake with the cheesecloth. Wrap in foil or plastic for a week. Unwrap the foil and cheesecloth, and repeat every week for three months.
Properly made fruitcakes should be baked in September to allow for proper aging.
You can try to add some water to the warm cake to see if it will absorb. Otherwise, it is very difficult and enar impossible to fix any food that has been over-cooked.
Drizzle rum/ brandy over the top...... and poke holes into the top and with a teaspoon pur alcohol into the little holes.........Do this daily.......
Store the fruitcake in an airtight container and store a piece of bread with it. The fruit cake will absorb the moisture out of the bread. The bread will end up dry-they switch places!
I use rum.
Moist is a state between dry and wet. For instance, a cake that is slightly moist is nicer to eat than a cake that is very dry.
dry;not moist, but you can make it wet, but it is dry.
moist
yes
Choose a recipe that includes Sour Cream or Yogurt, and you will get a nice moist pound cake, banana bread, etc.
No refrigerating a cake will not make it dry. However, the cake must be properly covered, or it will get dry whether or not it is refrigerated.
The higher the fat percentage, the more moist (but potentially lumpy) the cake is. The higher the flour percentage, the more dry and chalky tasting the cake will be.
the cake would be nasty and dry
You have to add about 3 puddings to make a cake mix moist.
On the internet, you can find thousands of different recipes of chocolate cake. Cooks.com offers thousands of different recipes for many different kinds of foods. The site offers recipes for chocolate lava cake, chocolate rum cake, chocolate fudge pudding cake, as well as plain chocolate cake.
no sour cream won't make a cake rise. i am 9 and still a food expert.
A cake can become dry and fragile (not hold together well) if it is not moist enough and if it lacks proper bonding during baking. This type of bonding that holds the cake together usually comes from eggs and a little bit from butter, milk, margerine, or shortening. Water (along with all other liquids) will make the cake moist and not dry.