On Thu, 29 Oct 2009 14:21:52 -0500, Melba's Jammin'
> wrote:

>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.

Thanks to you and all the others for the tips. The water trick I'd
have never thought of. I'm clueless at baking but learning a bit at a
time.

Lou