Google Groups no longer supports new Usenet posts or subscriptions. Historical content remains viewable.
Dismiss
Baking: don't believe all you read!
18 views
Skip to first unread message
leno...@yahoo.com
Jul 31, 2020, 12:37:43 PM7/31/20
to
I have The Shaker Cookbook: Recipes and Lore from the Valley of God's Pleasure, by Piercy and Tolve, 1981.
This morning, since it wasn't too hot to make baking intolerable, I decided to bake the "Maple Sugar Cake."
1/2 cup sweet butter
1 1/2 cups packed brown sugar
1 tsp. maple flavoring
2 eggs
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
2 1/2 cups flour
1 1/2 cups unsweetened applesauce
1 cup raisins, lightly floured
1 cup chopped nuts
When you add that up (you sift the dry ingredients separately, several times) it's clear you need a BIG mixing bowl, since the total is over 8 1/2 cups.
The problem? It said to pour the batter into a greased 9" x 5" loaf tin or a 9" x 9" pan. My brownie tins are all 8" x 8", so I used the deep loaf tin instead. It said that in that case, it would only take 1 hour, at 350 degrees. Fat chance. It took TWO hours! (No, the recipe did not say to use two loaf tins.) Next time, I'll use my glass 8" x 12" dish. I just might reduce the sugar by half a cup as well. (I swear, too many loaf-cakes taste too similar unless you DO reduce the sugar - especially those that include nuts and raisins.)
Btw, I described a similar stumbling block in my 2018 thread - "Desserts - a tip on sugar use."
https://groups.google.com/forum/m/?hl=en#!searchin/rec.food.cooking/Sheila$20sugar/rec.food.cooking/hkhQVdmyUSs
Lenona.
This morning, since it wasn't too hot to make baking intolerable, I decided to bake the "Maple Sugar Cake."
1/2 cup sweet butter
1 1/2 cups packed brown sugar
1 tsp. maple flavoring
2 eggs
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
2 1/2 cups flour
1 1/2 cups unsweetened applesauce
1 cup raisins, lightly floured
1 cup chopped nuts
When you add that up (you sift the dry ingredients separately, several times) it's clear you need a BIG mixing bowl, since the total is over 8 1/2 cups.
The problem? It said to pour the batter into a greased 9" x 5" loaf tin or a 9" x 9" pan. My brownie tins are all 8" x 8", so I used the deep loaf tin instead. It said that in that case, it would only take 1 hour, at 350 degrees. Fat chance. It took TWO hours! (No, the recipe did not say to use two loaf tins.) Next time, I'll use my glass 8" x 12" dish. I just might reduce the sugar by half a cup as well. (I swear, too many loaf-cakes taste too similar unless you DO reduce the sugar - especially those that include nuts and raisins.)
Btw, I described a similar stumbling block in my 2018 thread - "Desserts - a tip on sugar use."
https://groups.google.com/forum/m/?hl=en#!searchin/rec.food.cooking/Sheila$20sugar/rec.food.cooking/hkhQVdmyUSs
Lenona.
0 new messages