Making a larger Dundee Cake
Asked on 18 Nov 2018 by PatB
I asked this question last year but have lost your reply.
I have been making Delia's Whisky Dundee cake for years but I like to make each cake half as big again to make a deeper cake. The only problem is that the cake comes out a little dry, should I put in an extra egg or two on top of the five that I put in the recipe and a half ingredients. would this moisten the end result.
I do not have any record of your previous question.
You obviously know this recipe very well.
Regarding the dryness of the cake you could try an extra yolk and make sure fruits that you use are fresh and of a very good quality as they generally feel softer and contain more moisture. Also check your oven temperature, as over baking a cake will make it dryer.
Finally, once cold, before you put it in the tin you could brush the top with some whisky.