tag:blogger.com,1999:blog-5578358621409066960.post9123058492198823474..comments2023-06-20T07:37:57.312-04:00Comments on The Baker's Nuts: Plum Cake DisasterAdamhttp://www.blogger.com/profile/14942536433931964186noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5578358621409066960.post-64479480071826054712011-08-10T19:27:42.079-04:002011-08-10T19:27:42.079-04:00This was my very first post I ever made and it'...This was my very first post I ever made and it's funny because when I check the original recipe now, I noticed that you're completely right and the cake does not rise much. Apparently despite all my attempts I didn't mess this one up as much as I thought :) .. well except for the plums of course. Thanks for the info, I always love learning something new, especially when it involves Adamhttps://www.blogger.com/profile/14942536433931964186noreply@blogger.comtag:blogger.com,1999:blog-5578358621409066960.post-83429121627962375802011-07-30T15:00:24.785-04:002011-07-30T15:00:24.785-04:00Oops, Adam! I've definitely done the same thi...Oops, Adam! I've definitely done the same thing, and we all make mistakes. But if you try it again, I do want you to know that the cake isn't really going to rise much. It's an heirloom European dessert, and their cakes tend to be much thinner and denser than the lighter, fluffy cakes we're used to in the US. It is almost just like a crust. But yes, you should use sweet Andreahttps://www.blogger.com/profile/08402921195094964887noreply@blogger.com