missduffy59
Assistant Cook
- Joined
- Dec 24, 2008
- Messages
- 8
Hi there,
I am new to this forum, but it looks like there is a lot of wisdom here!
My late mother-in-law used to make this cake, but in her later years, it never turned out properly according to the rest of her family.
The cake part is baked in a tube pan and has a very coarse texture. A syrup containing 3 cups of sugar and 2 cups of orange juice is prepared to pour over this cake. The recipe only says "bring to a boil." However, if it is not cooked quite enough, the cake is soggy. A bit TOO much and the syrup does not penetrate the cake, leaving much of it very dry.
Does anyone know of a better "marker" such as a particular length of time, or temperature that would make this recipe more reliable. It is expensive to make with all the nuts and I want to increase my chances of getting it right the first time!
Thanks for any help and Merry Christmas to those who celebrate!
I am new to this forum, but it looks like there is a lot of wisdom here!
My late mother-in-law used to make this cake, but in her later years, it never turned out properly according to the rest of her family.
The cake part is baked in a tube pan and has a very coarse texture. A syrup containing 3 cups of sugar and 2 cups of orange juice is prepared to pour over this cake. The recipe only says "bring to a boil." However, if it is not cooked quite enough, the cake is soggy. A bit TOO much and the syrup does not penetrate the cake, leaving much of it very dry.
Does anyone know of a better "marker" such as a particular length of time, or temperature that would make this recipe more reliable. It is expensive to make with all the nuts and I want to increase my chances of getting it right the first time!
Thanks for any help and Merry Christmas to those who celebrate!