I'm in charge of doing Christmas dessert. I found this from David Lebovitz-and due to my work schedule, I have to bake the cake ahead of time. I'm planning on warming it up that evening for the additional 30 minutes with the toffee sauce...but won't that dry the cake out? I mean, I know it's got that specification, but it just seems like an additional cook time of 30 minutes would really dry out the cake. Has anyone done something like this before? (Recipe below)
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!