In article >,
Lou Decruss > wrote:

> I got this mini bundt pan at Good-Will yesterday for 3 bucks.
>
> http://www.akitchen.com/store/mini-loaf.html
>
> My baking skills and experience are very limited so I'm not sure of
> what kinds of cakes would work in this type of 4 loaf pan. The only
> cake I've had much success with is a Louisiana Crunch Cake that I
> kinda piece together from a few different recipes I found and make it
> in an angel food cake pan because I don't have a bundt pan. It comes
> out very good. If I try it in this pan do I decrease the time or
> temperature?

Sure. The volume will be smaller and it won't take as long to bake.
I'd leave the temp alone.

Can I use just one section without it cooking unevenly?
> Does anyone have a favorite cake recipe that uses only 2 cups of
> batter?

Yes. You might want to put some water in the empty cavities, although
that will add moisture to the oven -- not necessarily a bad thing.
>
> Any help and incite would be appreciated.
>
> Thanks,
>
> Lou

I'd be inclined to put a quick bread in it; something rather dense.
Fill each cavity about 3/4 full -- maybe 2/3 full. Set a timer for about
25 minutes and test with a pick for doneness.

JMOs.




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