[Sca-cooks] [OOP] Durable Cakes

[Johnna Holloway]

I put up a link last evening to Rose Beranbaum's website on the 
Subtleties list.
http://thecakebible.com/index2.html
Under the recipes, she gives a recipe for her Lemon poppyseed pound cake
and says it keeps
"Airtight: 5 days room temperature, 1 week refrigerated, 3 months frozen.

Texture is most evenly moist when prepared at least 24 hours ahead of 
serving."

Johnnae



Volker Bach wrote:
> So, does anyone know how long I can store cake 'bases' (sponge, pound, 
> angelfood, I'm not picky) and how to do that best? any recipes for 
> particularly long-lasting ones? Or could I just fridge a completed cak, say 
> chocolate with apricot jelly filling and cocoa frosting, from Thursday till 
> Monday without major ill effects? 
> Thanks Giano
>
>