Melted Cakes

As most melted cakes contain little butter or eggs, a liquid such as milk, sour cream, corn syrup or water is needed to moisten the batter. The batter is made by stirring or melting together the liquid ingredients with sugar—hence the name. Such mixtures rely on chemical raising agents for lightness, often with the help of an egg or two. A well is made in the dry ingredients, the cooled liquid is added, and the mixture is stirred until smooth. There are many variations on this theme—for example the egg whites may be whisked to add separately, or fat may be rubbed into the flour as for pastry, but the basic method is always the same. Melted cakes closely resemble quick breads (see Flour, Breads and Batters) with a crumbly cake-like texture. Like quick breads, they are often enlivened with spices, or with dried fruits and nuts. Brown sugar, honey, golden syrup or molasses may be used to give color and taste.