"Daisy" > wrote in message
...
> On Thu, 23 Jun 2005 10:34:21 +0100, "Shaun aRe"
> > wrote:
>
> >
> >"Daisy" > wrote in message
> .. .
> >> 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.
> >
> >Hi Daisy - I don't have any recipes, but one thing that is used
commercially
> >to make some cakes stay moist, is glycerine. I don't know if that will
help
> >you find the recipe you want, but I suppose it may!
> >
> >
> >Shaun aRe
> >
> Thanks Shaun - I would never have guessed glycerine but when you think
> about it it figures! I wouldn't know what proportion of this I
> would use with anything else. But thanks anyway.
> Cheers
>
> Daisy

It's sweet too! Been used historically during sugar shortages to replace
some of the sweetness in certain things (and of course in certain
frostings/icings), - wonder if that's how they found out it made a good
humectant in cakes? Just gonna see if I can do a quick google for any
recipes... Nope, the icing thing gets in the way of any searching I have
time for right now, sorry!

Personally I would experiment, but that's me!


Shaun aRe