DavidW wrote:
>
> 3. I have a vague recollection of asking this before, but there was no magic
> solution. The mixture is very wet before the flour is added and you always get
> bits of flour that will not mix in. My mother solved this by using an electric
> mixer or blender, but I don't think the cake was as good as when the flour was
> mixed in gently by hand (and you put up with a few small flour pockets). Is
> there another technique whereby I can mix in the flour evenly by without any
> detriment to the cake?

Don't add flour to the liquid....start with dry flour and slowly mix in the
liquid, little bits at a time, stirring constantly.

G.

PS - a cake (or any breadlike product) does need a little bit of salt.