"Mark Chrismer" wrote in message
...
Hi its that time of year again.
I am wanting to bake some fruit cakes for family and friends. The
problem I always run in to is baking time and temp,due to changing ovens
from house to house. The big question is if I go from a regular loaf
pan to the smaller 6 in pan due I need to change temp or time. I use the
method that has a pan of watter in the bottom. It seems every year is a
experiment but all my standards change oven and size are my new test.
please give any advice if you can.


You will have to shorten the time when using a smaller pan. Leave the
temperature the same. Take the cake out of the oven when it is done. I know
that seems obvious, but baking times are just a guide. What is most
important is to be able to recognize when the cake is fully baked regardless
of the time stated in the recipe.