I know it won't taste as good but I thought warming it in the oven or putting it under the broiler and letting it cool again before serving may help...ideas?
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I have made several of our Food 52 olive oil cakes and they are fine for days on the counter unrefrigerated. Mine were unfrosted. I also have frozen partial quarters or halves of my cakes wrapped in plastic then covered in foil. They are very resilient and thaw fine for room temp or toasted leftovers.
I agree fully w/ CHeeb. BTW, em,I cannot think of a baked item that does not freeze well.
A love-hate relationship between two slices of bread.
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