Regardless of all the tips/suggestions that may be offered to improve a
cake's moisture and keeping qualities, it should be said that virtually no
ordinary cake will stay moist and fresh for 10 days. It's simply not an
inherent characteristic of cake to do so.

Having said that, I see few ways of attempting to solve the problem without
adding fruits and/or nuts to the mixture, although nuts add far less. Or,
the application of syrups to the baked layers which will soak in and provide
added moisture.

One of the few cakes without added pieces of fruit that seems to stay fairly
moist is an applesauce cake which also includes oil.

Cakes are best eaten within 2-3 days of baking anyway. I don't think I'd
like one hanging around for 10 days. :-) Freezing individually wrapped
portions is probably the best guarantee for longevity.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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