Help needed with baking

Buddingblonde

I am planning to make a batch of the bero books date and walnut loaf. I only have one large sillicon tin but thought that I might use metal foil take away type containers to make smaller portions that can be frozen or gifted to family members, friends etc.
Has any ever baked in them? I thought that they might be a bit flimsy but then again they hold up well enough for reheating in the oven.
These are long and slow baked loaves but then putting them in smaller containers would speed up the cooking time.
Any thoughts would be appreciated. The only other think I can think of is to turn the mix out into a large flat tin and make them into brownie size portions.

Buddingblonde

Also if I were to make a victoria sponge mix and stir in dried fruit and then put into muffin papers would this work? If it would would you be tempted to soak the fruit before hand (in say cold tea or fruit juice - I have pomegranate or orange to hand). I am about to become redundant and I am looking for ways of reducing the household food bill - baking seems to be as good a way as ever as OH has a sweet tooth.

Kitchenbunny

That last post sounds like the queen cakes my mum used to make when I was a little girl. I make something similar now to those and add a bit of ground mixed spice - basically a rock bun in a pretty case with a nice top to it. I think those cakes will be fine, and they sound really good.

Edited: I wouldn't have thought you'd have to soak the fruit first. Mum never did, and you can save the fruit juice for drinking.

Also, in reply to your first post, I've baked in metal "throwaway" (although I always use them more than once as I can't see the point in throwing them) traybake trays with no problems at all.

HTH

KB xx

JillS_2

You can certainly cook cake in those 'throw-away' tins - the only problem I see is that they're not as deep as a loaf tin so you might end up with mostly 'crust'. But sometimes the 'crust' is the best part. They probably won't need as long to cook as the deeper loaf - I'd start checking after 1/2 hour or so.

Little cakes fine in muffin tins - almost like cakes in paper cases - check out Queen Cakes and Cherry Buns in the Bero book.