Which characteristic is NOT associated with a high-quality cake?

A cake characterized by a dry texture is typically not associated with high quality. High-quality cakes are expected to have a tender crumb, which means they should be soft and moist without being gummy or overly dense. An even texture is also crucial, as it indicates that the ingredients were well-mixed and the cake rose uniformly during baking, avoiding any undesirable areas or holes. Good flavor is another essential attribute, as it reflects the balance of ingredients used, such as sugar, fat, and flavorings, which contribute to the overall taste experience. Hence, the correct answer highlights that a dry texture would detract from the quality of a cake rather than enhance it, as it conflicts with the essential characteristics of moisture, tenderness, and flavor that define a high-quality baked product.