Tricia, here's another thought. The juice/sugar/butter syrup is asbsorbed upwards through the cake batter while it bakes, right? That's why the cake gets a little crusty on top. But the liquid all disappears off the bottom, where 'twas to begin with.

So... If you used cranberry juice, would it turn the batter pink? I was thinking of substituting dried cranberries for the raisins next time (I like cranberries), and if one did that, one might as well use cranberry juice, right? Would make the cake a little, well, tartier, but that could be a good thing. But pink? Would it really do that?

joe

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