Cake tin/loaf tin??

r.mac_2

Curry_Queen wrote:

Well, you could always freeze half of it :whistle:

C_Q I was under the impression that cake had to be cooked and eaten immediately in order to gain the most nutrients I am sure freezing is very bad, and that cake should be eaten in one go. :j

when I rule the world, cake will become a compulsory staple foodstuff............... :eek: :rotfl:

Jay-Jay_4

Oooh! I'm too late to answer this one now


Anyway FWIW I use a loaf tin for my cakes quite often. I discovered this when making my world renowned pineapple upside down pudding as it has syrup in the bottom and a deep loaf tin means that it doesn't bubble over the edge. It may take a bit of extra cooking as it's deeper but as long as you keep checking with a metel skewer you can catch it before it dries out.
I since used it for normal cakes and found that it's actually better than a round one as it doesn't take up as much storage space in the fridge and is easier to portion out.

Curry_Queen

r.mac wrote:

C_Q I was under the impression that cake had to be cooked and eaten immediately in order to gain the most nutrients I am sure freezing is very bad, and that cake should be eaten in one go. :j

I think you could be right there and I'm sure it's even better for you if you eat it up before it goes completely cold too

How on earth am I going to manage to make a xmas cake last until xmas???? :eek:

Ems*Honie

I was thinking of trying pineapple upside down cake today,, have a tesco's value one (44p) waiting for a use

Not only should you eat all cake before completely cold,, you should also put butter on top.. to melt in and make it even more moist.......