Comments on: Canned Cakes - Baked with Love

By: Shuurei

Shuurei — Wed, 13 Jan 2010 04:39:07 +0000

Hello!
is there an alternative to poppy seeds?

Hi Shuurei, I would try to use the same amount of ground nuts instead, like almonds for example. Let me know, how it worked out.

By: Rita

Rita — Thu, 03 Dec 2009 16:58:37 +0000

You just gave me a fantastic gift idea with the canned cakes, definitely will be among my presents for my loved ones this year!!!Thank you

By: Dennis

Dennis — Mon, 02 Nov 2009 06:08:08 +0000

"Concerning food safety: Just like canning jam is said to possibly come with health damaging pitfalls, so could the process of canning cakes or breads."

As far as safety is concerned, canning cakes or breads is completely different than canning jams or jellies. Home canned jams and jellies are high in sugar, very acidic and have low water activity (aw). These three components work together to keep the jam safe from botulism when its in an oxygen free environment, such as a sealed canning jar. Home canned cakes or breads are relatively low in sugar, low in acidity and high in water activity. With out getting technical, these three components are just within the ideal conditions for botulism growth, when sealed in an oxygen free environment, like a sealed canning jar.

By: torta nel barattolo

torta nel barattolo — Thu, 29 Oct 2009 22:18:58 +0000

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By: Buongiorno forum

Buongiorno forum — Thu, 29 Oct 2009 14:41:34 +0000

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By: ***Delicious

***Delicious — Sun, 11 Oct 2009 12:46:40 +0000

This cake is absolutely delicious!! I got your cooking book as a present with the remark: you have to try the poppy seed cake. It is now my new favourite ( I guess it will be my all-time favourite!). Whenever I bake a cake for a friend's birthday, this is my first choice. And the feedback is overwhelming. Thanks for this Nicky.