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.
fruit cake
Oct 28, 2003
2 Replies
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.
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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