Fat in cakes makes the dough tender and gives it richness. Fruit substitutes dilute the chewy structure of the gluten in the flour, = thus

tenderizing it. The viscosity and body of the fruit gives the cake a = rich

texture.

Do Not Overmix these recipes; it's important to keep the gluten = buildup

to a minimum. The cakes should be mixed by hand, like muffins, instead = of

with an electric mixer. Beat the eggs separately before adding them. These cakes will turn out very dry if they are overcooked. However, = they

do seem to become more moist, like fruitcake rather than drier like = cakes

with fat, in time.

Baby food puree is blander than puree made directly from fruits. = Thus,

using the baby food downplays the flavor of the fruit, if desired.