Dry Cake

Baking By KrystalBella Updated 14 Jun 2011 , 5:18pm by LisaPeps

KrystalBella Posted 13 Jun 2011 , 9:09am
post #1 of 4

Ok so i made a great cake on the weekend but the next day when we cut into it to eat at the birthday party it was a little dry. What did i do wrong?

3 replies
LisaPeps Posted 13 Jun 2011 , 9:19am
post #2 of 4

We need a bit more information than that!
1) Recipe
2) Baking Time
3) Oven temp
4) How you kept it eg uncovered, covered, refrigerated, not refrigerated etc

I'm sure there's other things, but can't think of them at the moment

KrystalBella Posted 14 Jun 2011 , 9:50am
post #3 of 4

Opps sorry LOL. It was a pound cake in a 15" rectangle tin. I had it on a slower temp them what it said to cause i found that my oven is a little different in the past. I had it on 140 degrees and for a 1.5 hours. As soon as it was cool enough on the rack i dirty iced it and then put it in the fridge until the other finished baking. The recipe is
810g butter
810g caster sugar
610 plain flour
200 self raising flour
4 table spoons of milk
11 eggs

What do you think? Am i doing something wrong.

LisaPeps Posted 14 Jun 2011 , 5:18pm
post #4 of 4

That's a madeira cake recipe, generally I find them to be quite dry and dense. You could brush a simple syrup on it to make it more moist.

I had a look in one of my books and the ingredients are balanced correctly, in my book it says to bake at 160 for 2hrs20, but that would be all the batter in one pan. I assume you halved the batter and baked in two separate pans?

Putting cakes in the fridge dries them out, is there are reason you put it in the fridge? Does your icing have to be refrigerated?

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