tag:blogger.com,1999:blog-4279311869237231755.post6964900930910515031..comments2024-02-13T20:28:52.794-05:00Comments on A Cake Bakes in Brooklyn: A Honey of a Honey CakeSusanhttp://www.blogger.com/profile/11692999404326628908noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-4279311869237231755.post-39372224187898667742018-10-26T16:12:20.069-04:002018-10-26T16:12:20.069-04:00I'm glad you're back, Susan, and with Broo...I'm glad you're back, Susan, and with Brooklyn treasures to boot.nbmnoreply@blogger.comtag:blogger.com,1999:blog-4279311869237231755.post-12885538889909367822018-10-24T16:19:15.522-04:002018-10-24T16:19:15.522-04:00Thanks for writing, Carol Ann. Though I've mad...Thanks for writing, Carol Ann. Though I've made scads of sunken cakes, this one wasn't -- note the top pix. But will use your tips for future adventures!Susanhttps://www.blogger.com/profile/11692999404326628908noreply@blogger.comtag:blogger.com,1999:blog-4279311869237231755.post-43933528973926182202018-10-24T16:16:21.670-04:002018-10-24T16:16:21.670-04:00I'll check out your blog! I agree that oil is...I'll check out your blog! I agree that oil is the secret ingredient to moist cakes. What one sacrifices in flavor, one reaps in moistness. Thanks for writing!Susanhttps://www.blogger.com/profile/11692999404326628908noreply@blogger.comtag:blogger.com,1999:blog-4279311869237231755.post-6049190939444066062018-10-24T16:15:21.244-04:002018-10-24T16:15:21.244-04:00Hi there, John! Thanks for writing!Hi there, John! Thanks for writing!Susanhttps://www.blogger.com/profile/11692999404326628908noreply@blogger.comtag:blogger.com,1999:blog-4279311869237231755.post-46723319408050788322018-09-16T20:33:28.865-04:002018-09-16T20:33:28.865-04:00Hi Susan,
Love your blog. So glad I found it. Ha...Hi Susan,<br />Love your blog. So glad I found it. Have been reading it for about a year.<br />Sometimes with dark-colored baking pans that absorb heat, the outside edges of the cake will be over-browned before the center is set. <br />I usually reduce the oven temp by 25 degrees (in this case that would be 325F). That way the center of the cake will be cooked through without dark, hard edges.<br />Most baking recipes are tested with light-colored aluminum pans. Even cake mix recipes say to reduce oven temp with dark-colored pans.<br />I noticed your cake was slightly sunken in the middle which could mean it was not set or could also mean too much liquid in recipe.<br />I also seem to remember reading somewhere that recipes made with honey should be baked at a lower temp.<br />Just thought I would add my two cents as I have also been baking for years and have a degree in home ec.<br />Best regards (and glad you're back),<br />Carol AnnCablainehttps://www.blogger.com/profile/16747123371880529834noreply@blogger.comtag:blogger.com,1999:blog-4279311869237231755.post-81971217579073379632018-09-09T18:22:34.037-04:002018-09-09T18:22:34.037-04:00Welcome back to your blog! I've also begun blo...Welcome back to your blog! I've also begun blogging again, this time just using my name - Clarebills.com instead of Nana Clare's Kitchen. At any rate, I suspect this cake is moist because it uses oil instead of butter. Looking forward to more of your posts.Nana Clare's Kitchenhttps://www.blogger.com/profile/09948193425798448272noreply@blogger.comtag:blogger.com,1999:blog-4279311869237231755.post-33831423175074660862018-09-08T10:37:56.083-04:002018-09-08T10:37:56.083-04:00Looks scrumptious. Reminds me in appearance of the...Looks scrumptious. Reminds me in appearance of the banana nut bread I used to bake.John Beachnoreply@blogger.com