Can old dried raisins and currents be used to make cakes?

* Loss of Flavor and Texture: Over time, dried fruits lose their moisture, becoming hard and flavorless. This can significantly impact the overall taste and texture of your cake.

* Staling: Dried fruits are prone to staling, which means they become dry and crumbly. This can make your cake texture unpleasant.

* Potential for Mold: While raisins and currents are generally shelf-stable, they can develop mold if stored improperly or if they're too old.

Instead, consider using:

* Freshly Dried Fruit: Opt for dried fruits that are relatively new, ideally within the past year.

* Replenishing Moisture: If you have old dried fruits, you can try to rehydrate them by soaking them in hot water for a few minutes before adding them to your cake batter. This may help to improve their texture and flavor.

* Using Other Ingredients: You can substitute dried fruits with other ingredients like fresh berries, chopped nuts, or chocolate chips to add flavor and texture to your cake.

Ultimately, the decision is yours, but using fresh or recently dried fruits will result in a more flavorful and enjoyable cake.