Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

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Old 28-10-2003, 02:50 PM
Mark Chrismer
 
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Default fruit cake

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.


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Old 28-10-2003, 03:19 PM
Vox Humana
 
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Default fruit cake


"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.


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Old 27-12-2003, 05:52 AM
Ross Bernheim
 
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Default fruit cake

Mark Chrismer wrote:

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.


An oven thermometer will help quite a bit when moving from one oven to
another. List and then control each of the variables in your baking
process.

Ross Bernheim



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