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[quote=Anonymous]OP here. I think I wasn't clear ... What I meant is that the recipes tend to mention moisture a lot more, and that they include much more water (never seen water in English recipes I think), milk and for example moist sweeteners like maple syrup. As a result, the cakes are much moister, I think! And this must be because they like them much moister here in the US. I assumed. [/quote]
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