How do you get a cake to be soft and moist when making it from scratch? My sour cream, 7-up, and pound cakes always come out dry and hard. Any tips?
2006-11-30 16:20:15 · 7 answers · asked by amber j 1 in Food & Drink ➔ Cooking & Recipes
Add mayonaise.
Not salad dressing, mayonaise.
Also adding cooking oil to the cake will work for moistness. But it sounds like your cakes are being overbaked. You may want to check the temperature of your oven and see if it is accurate.
2006-11-30 16:24:05 · answer #1 · answered by maamu 6 · 0⤊ 0⤋
Fuzzy Navel Upside Down Cake
Cake
1/2 cup brown sugar, firmly packed
1 (29 ounce) can sliced peaches, drained
8 maraschino cherries, cut into halves
1 (18.25 ounce) box yellow cake mix with pudding
1 small box vanilla instant pudding mix
3/4 cup orange juice
1/2 cup vegetable oil
1/4 cup peach schnapps
1 tablespoon orange peel, grated
4 eggs
Preheat oven to 350 degrees F. Grease and flour a 12-cup fluted Bundt pan and sprinkle the brown sugar evenly in the bottom. Arrange the peach halves in the grooves of the pan on top of the brown sugar and then place the cherry halves between the peaches.
In a large mixing bowl, mix all of the cake ingredients at low speed until moistened, then at high speed for 2 minutes. Pour the batter into the pan over the fruit and bake for 50 to 65 minutes or until a wooden pick comes out clean. Cake crust may become very dark so, if necessary, cover cake loosely with foil. Cool for at least 15 minutes before removing from pan.
Sauce
2 tablespoons butter, melted
2 tablespoons peach schnapps
1/8 teaspoon cinnamon
In a small bowl combine all of the sauce ingredients and mix until well blended. With a long tined fork CAREFULLY pierce the top of the cake between the peaches and spoon the sauce over the top of the cake.
Topping
1 cup whipping cream or 1 large container Cool Whip
1 teaspoon confectioners' sugar
2 tablespoons peach schnapps
In a small bowl, combine all of the ingredients. Beat until soft peaks form. Serve over the warm cake.
Can be served warm or cold.
2006-12-01 02:14:39 · answer #2 · answered by C.J. W 3 · 0⤊ 0⤋
Check the cake after about 20 minutes of baking. Check the middle of the cake with a toothpick. If it comes out clean it is done. If it comes out gooey put back in and set the timer for 10 minutes, and check again. If still not done, only set for 5 minutes at a time after that. Over-baking will dry out any cake.
2006-12-01 00:31:11 · answer #3 · answered by Ryan's mom 7 · 0⤊ 0⤋
Moisture means more oil or grease. Go to the store and buy one of those “moist” cakes, then smear some cake on your fingers and rinse your fingers in cold water, that slipper crap that you feel left on your fingers is grease or oil. Only very good bakeries use real cream and not whipped lard with sugar.
2006-12-01 00:39:17 · answer #4 · answered by Anonymous · 1⤊ 0⤋
For a really moist cake, add 1 can of applesauce to your batter.
2006-12-01 02:42:06 · answer #5 · answered by sugar candy 6 · 0⤊ 0⤋
Try a packet of vanilla pudding mix in it
Also try club soda
2006-12-01 00:22:08 · answer #6 · answered by besitos2610 5 · 1⤊ 0⤋
I used an extra egg.
2006-12-01 00:29:07 · answer #7 · answered by sheryl m 2 · 0⤊ 0⤋