RECIPE: Please help with the math! I want to make this REC: Gingerbread Cake

RECIPE:
Barbara, I would measure the volume of the pan with water. I just filled my 8" cake pan with water

and it holds about a quart, so I would choose a 9x13" Pyrex, which I know holds 3 quarts. A metal pan might hold a little more, but probably not enough to make a difference.

Great sounding recipe! I'm always amazed at Richard, who can pull this one off in 0.00 hours.

 
Michael and Joe, thanks so much for the help. Jow, how very clever of you to

measure the pan with filled water! How simple! Wish my tired brain could have figured that out on it's own smileys/smile.gif

Thanks again!

 
How did that turn out, Ann? I'm thinking of making this for the bake sale and

I'm thinking of using a Bundt pan and will just sprinkle the top with powdered sugar. Cooking time?

 
Deep color, moist and gets better with age, though ours never sits around too long. I omitted

the nutmeg and cardamom. I don't know what I'm missing since I'm not familiar with cardamom.

I think this would do well as it doesn't crumble when sliced.

Hope this helps,
Ann

 
I should've mentioned I bake a little lower than 350

to start checking doneness with a toothpick. My GE spectra will sometimes take a little longer with lower temp, but I watch it carefully.

On enhanced boxed cakes I bake at 300° for 20 minutes then increase oven temp to 340° for remainder of baking time.

Hope this helps,
Ann

 
Try it with the cardamom - it's an amazing little spice. If you need some, PM me your address...

I get big bags at the Indian store real cheap - you can pay $20 for a bottle of them in the grocery.

 
Glad it worked. I'm sure I read it somewhere. My own brain never comes up with anything simple

 
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