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.
- posted
20 years ago