You can try using an additional egg yolk in place of some of the liquid, which adds tenderness and moisture, or you can experiment by increasing some of the fat by a few tablespoons. You might want to start simply by reducing the sugar by 10%, as we found that the texture held up nicely and didn't dry out with this reduction. Your baked goods might stay moist even with a small reduction like this. Good luck! Kye@KAF

• Reply