2006-12-25 03:17:09 · 19 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
keep it in an airtight container...
2006-12-29 03:01:20 · answer #1 · answered by Anonymous · 1⤊ 0⤋
Moist a cloth with a little sherry or port wine and wrap
your cake in the cloth. If the cloth should dry, spray a
little more but don‘t overdo it by wetting the cloth. Only
moist, it will not last for ever but will keep your cake in
good shape and tasty. Good luck.
2006-12-25 11:43:08 · answer #2 · answered by Ricky 6 · 0⤊ 1⤋
The "resting" process is very important...where you keep it for weeks before consumption, and baste it with whiskey or brandy. Keep it in an airtight container in a cool place and it won't mould.
Also make sure your flour is not past its use-by date, and that your ingredients are ALL at room temp before you start making it. Eggs and liquids, too. It makes a big difference.
2006-12-25 11:22:07 · answer #3 · answered by anna 7 · 0⤊ 1⤋
Brandy !!!! prick a few extra holes in the bottom of the cake with a fork and pour on some brandy or sherry
2006-12-28 16:45:48 · answer #4 · answered by ajframoth 2 · 0⤊ 0⤋
Some serious attention with a knitting needle and a bottle of brandy or whiskey once every 6 months for a couple of years. Or just stick in some e-numbers.
2006-12-26 16:40:07 · answer #5 · answered by DrD 4 · 0⤊ 1⤋
Pudding in the recipe:
Pudding Poke Cake
INGREDIENTS
1 (18.25 ounce) package yellow cake mix
2 (3.9 ounce) packages instant chocolate pudding mix
1 cup confectioners' sugar
4 cups milk
DIRECTIONS
Prepare and bake cake mix according to package directions for one 9x13 inch cake. Remove cake from oven. Poke holes at once down through cake to pan with the round handle of a wooden spoon. Holes should be at 1 inch intervals.
Combine the pudding mix with the confectioners' sugar and gradually stir in the milk. Beat with an electric mixer at low speed for not more than 1 minute. Do not over beat. Quickly, before pudding thickens, pour about 1/2 of the thin pudding evenly over the warm cake and into the holes. (This will make the stripes in the cake.) Allow the remaining pudding to thicken slightly then spoon over the top, and spread to frost the top of the cake. Chill for at least 1 hour before serving. Store leftovers in the refrigerator.
2006-12-25 11:22:03 · answer #6 · answered by Steve G 7 · 0⤊ 4⤋
Add a little Xanthan gum to the batter! After all, it's the same thing the commercial bakers do
2006-12-25 11:27:59 · answer #7 · answered by departed lime wraith 6 · 1⤊ 0⤋
Once it's cooled after cooking spoon some brandy over and let that soak in. from then on keep it in an airtight container.
2006-12-26 11:28:53 · answer #8 · answered by Florence-Anna 5 · 0⤊ 1⤋
Make it several weeks in advance, wrap in in tinfoil and once a week add a couple of teaspoons of booze. Brandy is traditional but personally I prefer rum; I'll settle for whiskey though
2006-12-25 11:46:54 · answer #9 · answered by leekier 4 · 0⤊ 1⤋
Wrap it in foil and keep it in an airtight biscuit tin. I always do it and mine is always nice and moist.
2006-12-25 11:20:01 · answer #10 · answered by CT 6 · 0⤊ 1⤋
glycerine in the mixture before baking,or if you've forgotten like me,soaking with a cap of cherry brandy, especially around the outside edge.
2006-12-26 16:15:45 · answer #11 · answered by spoutz1955 2 · 0⤊ 1⤋