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Reply to "Bakers, help me salvage this cake recipe"
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[quote=Anonymous]I agree with PPs. Follow the recipe, except ignore the skim milk. Cakes need fat for proper structure and tenderness. Use whole milk instead. Then let the butter and sugar cream for a good 4 to 5 minutes. This is the step that puts the air bubbles in the batter. I might use 2 eggs if they are not large. Or find a similar recipe for the cake, which is a basic butter cake, with better reviews. You can still do the plums according to the original recipe.[/quote]
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