A while back I posted on here to say that I had always thought I was a great baker but realized it must be the oven in my old house making nice cakes because after moving my cakes weren't so moist. Some of you reassured me there may be a problem with my cooker as things took for ever too.
Well I have just realised that I have been measuring things incorrectly, eg 8 oz flour, marg and sugar etc rather than 4. When i moved house my scales got lost, I bought some new ones and they have 2 oz graduations rather than 1 oz ones. I always wondered why not only were my cakes not really deliciously moist, they took a long time and I always made twice as many as the recipe specified with the same amount!
I have now just made the most amazing lemon drizzle cake and also ponymums apple and carrot muffins which were also very moist