Quote:
Originally Posted by
Angelfoodcake
Thank you very much,I am taking notes of your advices.I will be trying the recipies they look delicious!
Jen, this is the recipe I use:
4 cups sifted cake flour
2 cup sugar
4 eggs
1 cup unsalted butter
1 1/3 cup milk
4 teaspoons baking powder
1 teaspoon salt
2 teaspoons vanilla extract
I mix the dry ingredients butter and some of the liquid.Then I add the remaining liquid in two parts.Bake 350 F for 30-40 minutes.
Now when I try to make pineapple or peach cake,I add 1 1/3 cup of fruit pure instead of the milk.And I
decrease the baking powder to 1 teaspoon and I add 1 teaspoon baking soda.
With all that fruit pure the cake still comes out with very little fruit flavor and so crumbly it just falls apart.Next time I will be adding extracts to help in the flavor.
Thank you to you all!
First, all the flavor is in the pulp of fruit, not the juice, so if you want more real fruit and flavor without adding extracts try freezing your fruit then let it come back to room temperature in a sieve. It's the DIY way to make your fruit more concentrated. The water in the fruit crystalizes when frozen and drains out when it melts, leaving the natural sugars and flavors behind in the pulp. I've never tried it with pineapple or peaches but I assume it works the same (with fresh fruit - not canned, I don't know which you are using). Although, pineapple is a hard one since its so much water, I know people add it to carrot cake and various fruit cakes to make them more moist but you can't taste pineapple when they are done. Pineapple is also all acid so that might also be really tricky.
Next I would not have decreased the baking powder, I just would have added about 1/4 tsp of baking soda (my rule of thumb is 1/8 tsp baking soda to 2 tsp baking powder). That small amount should neutralize the acid in the fruit but it's not enough to replace levening you get from baking powder.
Jen
