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My wife has just made this cake but it was heavy after cooking-more like bread pudding-but quite tasty.I make my own bread but do not make cakes. With my limited knowledge it occurs to me that there seems to be a lot of liquid in this recipe. My three and a quarter cup of flour and one and a quarter cup of water provide the perfect bread mix and I notice even a small amount more water has a dramatic affect.
Could this be the reason for the "disaster"?