A CAKE PROBLEM.
11l answer ton correspondent asking why, when making fruit cakes, the fruit sank to the bottom, It.H. (Pukekohe) states that siic had the same trouble and as her family liked moist cakes she was always afraid of overcooking. After experimenting, she found that the trouble was caused by putting too much butter in the mixture. As she was not sure of the accuracy of her scales she has since made a point of allowing a shade loss butter than the amount stated in the recipe. Now she finds her cakes are usually successful and still moist. Sinking fruit, she added, as a general rule, meant that the mixture was too thin.—Auckland Herald.
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Manawatu Standard, Volume LVII, Issue 10, 10 December 1936, Page 13
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115A CAKE PROBLEM. Manawatu Standard, Volume LVII, Issue 10, 10 December 1936, Page 13
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