Thursday, June 11, 2009
Banana, Rum and Raisins Cake - Help! Cake Storage Tips Wanted
If a cake could kill, I would've been killed by this loaf of cake. Why? Was it just too damn delicious?
OK, it was delicious when it was freshly baked, cos let's face it. Banana + Rum + Raisins? It'd take a lot to ruin such a winning combo.
The disaster happened the day after. I baked this large loaf for my daily breakfast at the office. Two thick slices each morning with my hot coffee. Yum. At least, that was the plan.
Previously, I never stored any cake in the fridge, cos based on my experiences so far, nothing good came out of that. But in this summer heat, I thought I had to rescue the cake from getting ruined too quickly. The next day, I happily took out the cake out of the fridge, transferred two slices into a bento box, and carried it to work. Hopefully, all the initial deliciousness would be restored by the time I reach my office.
Unfortunately, they didn't recover.
They dried out and hardened. I mean ROCK HARD. I could kill being hit on the head by that loaf. Hmmm, maybe not exactly subdural hematoma lethal, but at least it could inflict some serious bruising and swelling.
I tried microwaving cakes before, and again, it could never recover anywhere close to when they were freshly baked. Is it just mission impossible, or am I doing it wrong?
When I got home, I took out the rest of the loaf, placed it on my kitchen table and wait for it to return to room temperature, as advised by some online resources. It did return to room temperature, but the texture never recovered. It stayed persistently hard.
The recipe is the same as my previous soft and moist banana cake, I just added 2 tsp of rum and a couple handful of raisins.
Guys, helppppp! I desperately need some true and tested cake storage and reheating tips T_T
Whatever it takes, I'll try it.
Hmm...as long as it doesn't involve storing the cake in my underwear drawer.