I'm thinking about entering a decorated cake in the Maryland State Fair next year. I started experimenting today. I made a Cherry Nut Cake. It's the exact recipe that was used for my wedding cake 34 years ago. I remember it as being a great, yummy cake. Well it's not! It's edible, but very dry and crumbly. Definitely not a fair cake!

I could go on, but to make a long story short, I'm looking for a Fair Worthy Scratch Recipe. I thought cherry nut would be something different, then the usual. I'm open to any suggestions and recipes. I have from now until August to find the right one. Thanks for any help you can give me.

The David's Yellow Cake recipe from this site is quite good. I've also been able to play with it a bit and make citrus flavored cakes, such as orange and key lime cakes with it. You might like to give it a try and do some creating yourself.

Based on my experience, judges hate cakes that are just
too busy. A combination of too many flavors, or a flavor that is just
not there, example, if it is a Lemon Cake, they better taste
Lemon and not Vanilla or Butter. They look for moistness, and mild but tastety flavors. Not intense or not enough. My advice to you is that you come up with a flavor that only you will have. When I was in the State Fair this year and last year, there were at 12 Lemon Cakes and 10 Coconut Cakes. Think of a flavor that no one else would make.

Good luck !!

What recipe did you use? Butter, oil or margarine (some have a lot of water)? What size eggs?
The differences between the ingredients of 34 years ago and today could be changing the recipe results.
Let us help..