FoodBanter.com - View Single Post - Tried 'N' True Recipe For A Irish Whiskey Cake?

sf[_9_]

On Sun, 17 Mar 2013 20:36:38 -0800, (Judy Haffner)
wrote:

>
> sf wrote:
>
> > Thanks Judy! I don't make cake very
> > often but if you're thinking of using a
> > springform, it will should work in an
> > angel food cake pan.
>
> She said she uses a 9 inch bundt pan to bake the cake in, but thought a
> tube pan (as for angel food cake) would work just as well, but I think I
> would check it before 60 minutes was up, as my oven runs a little hotter
> anyway, so I have to take that into consideration, when I bake anything.
>
> > No substitutions for butter, will you
> > please ask her why? I've been subbing
> > plain yogurt for butter when baking and
> > love the results.
>
> She said the first time she made it, she used margarine, even though the
> recipe called for butter, and it wasn't near as good.
>
> I've never tried substituting yogurt for butter in baking, but it would
> make it healthier, I'm sure, but I just don't know about the quality, as
> real butter adds such a nice rich taste and texture, I think, especially
> like in pound cakes, and even in my favorite white layer cake.
> Personally 'I' wouldn't use anything else, if the recipe called for it.
> I know a lot of people use applesauce in place of oil in cakes too, for
> a healthy version, but I still stick with my artery-clogging butter! :-)
>
Thanks for the information, I had a feeling it was personal
preference. I'd never use margarine in cake although I finally did
buy some to use with cookies and it does work to keep them soft.
Yogurt works well too. I've used both full and low fat and was
satisfied with both. When making the pound cake type, olive oil works
too. I can also see applesauce working, because I made a full on
applesauce spice cake once and it was absolutely delicious.

--
Food is an important part of a balanced diet.