"notbob" > wrote in message
...
> I'm trying to follow ChrisD's fruitcake recipe. Got everything but
> the pans. I wanna try her recipe in loaf pans, as "tube pans" are
> damn pricey. You can get loaf pans in alum disposable for dirt cheap,
> so I'm looking fer info on loaf pans. What say thee, baking
> brethren?
>
> nb

When I made fruitcakes, my recipe made so many that I baked them in anything
I could find. Sometimes even in old, washed out cans. My recipe called for
the cakes to be baked for a very long time at a low temp. so it was pretty
hard to overbake them. Plus I have sort of a knack of knowing when food is
done by the way that it smells.

Still though, I would do my best attempt to determine when the cakes might
be done and set the timer for 10 minutes before then just to make sure. And
from there I would just check them often and pull them out when done.

But one thing to keep in mind is that foil pans are thin. So put them on a
cookie sheet and you may need to line your pans with parchment paper. I
would probably use a double thickness for a foil pan.