Hi, P.J.! It's been quite a while since I baked a cake!! I have recipes dating back to the 1960's (Better Homes & Gardens cookbook) that used to turn out beautifully ~ not so anymore. Cake flour is called for, naturally, but back then it was Swans Down which even though it's still made, seems to have been reformulated - like a number of "old-timey" products - and not in a good way! Our oldest daughter was married back in 1980, and I made her wedding cake using the BH&G yellow cake recipe ~ turned out deliciously, if I may say so! Seeing as how there was no such ingredient as "cake enhancer" back then, I wonder if my trusty recipe would work with KAF's cake flour.......what do you think?

• Reply