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Fat in baked goods gives them a tender, moist texture. The most common types of fats used in baking are butter, shortening, oil and sometimes, even lard. Without the added fat, the baked goods would be extremely dry and not tasty at all.

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Wiki User

9y ago

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More answers

Fat holds the ingredients together. It's a binding agent.

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Wiki User

17y ago
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Fats in a cake (typically oil, butter, margarine, shortening, and / or egg yolks) act to add moisture and flavor to a cake.

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Wiki User

14y ago
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Fat adds moisture and a lot of flavor to a cake.

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Wiki User

15y ago
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Fat makes the cake moist and adds to the taste.

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Wiki User

15y ago
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Fat makes the cake moist and taste good.

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Wiki User

15y ago
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Q: What is the function of fat in baking?
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