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Weekly Contest #71
German Cake By Ross Walker No one knew why we called the biscuits that Gran made once a week and kept in a big tartan biscuit tin, German Cake. For one thing, they weren’t cakes. Not according to the universally accepted theory that biscuits were crunchy when fresh and soft when stale. Cakes were the opposite, Soft and moist when fresh, hard and dry when stale. When fresh, German cake had a blissful bite to them and the moment a morsel separated from the main body it crumbled on the tongue Second, German cakes were not...
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