I am about to make WASC scratch cake, and would like to flavour it. Apparently you can sub out some of the liquid for other liquid. How much would I need to use?

Here is the original recipe:
http://cakecentral.com/recipes/2165/a-better-white-scratch-cake

What if I used dulce de leche, how much would I need? And I assume I'd be replacing the milk? It's quite a different consistency....?
What about strawberry jam? Or orange juice? And wouldn't orange juice curdle the milk?

*scratches head*

ooh... and I just stewed some apple for my baby, can I use that? What about canned peaches, could I mash them up? I would imagine I'd need quite a bit to flavour such a big recipe, so maybe it's not an equal substitution for the milk, perhaps it's adding extra...?

For liquids, you can sub equal amounts. For example, if you are doing a chocolate cake and it calls for 1/2 cup water you can sub 1/2 cup strongly brewed coffee. With sugary liquids, you need to be careful. Too much sugar in a recipe will ruin the cake. So I think if you are using dulce de leche you need to reduce the sugar.

I just noticed you are using a scratch recipe. This is trickier. Not sure I can give you help on your dulce de leche question but for fruits I would use icing fruits. These won't mess with your recipe.

http://www.shopbakersnook.com/IcingFruits.html

Here is a very helpful thread about doctoring scratch recipes. They also mention icing fruits.

http://forum.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=691520&postdays=0&postorder=asc&&start=0

Hope this helps!

AC