Underbaked center
Posted: 11 February 2014 07:15 PM   [ Ignore ]
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Hello all,

I’m cross-posting in cakes, as I’m not sure where this question best fits.

I have a recipe for an “olive oil cake” (really like a quick bread, I think) that’s baked in a loaf pan, with olive oil as the fat, baking powder as the leavener, plus sugar, and various flavorings, etc. Nothing too complicated.

I’ve baked it many, many times with good success in a disposable aluminum baking pan.

I recently purchased a professional loaf pan, however, and each time I try the recipe using the new pan, it’s raw in the middle and I can’t bake it longer or the outside will become overdone.

The new metal loaf pan is just slightly larger than the disposable aluminum ones, and of course it’s heavier, but those are the only differences.

If someone could help me troubleshoot, I’d appreciate it!!

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Posted: 12 February 2014 02:57 PM   [ Ignore ]   [ # 1 ]
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Thanks for the suggestions!

I’m going to look into baking cores and nails now…never heard of them, as I’m a newbie baker smile

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Posted: 12 February 2014 03:11 PM   [ Ignore ]   [ # 2 ]
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Oh, FlourGirl, forgot to mention. It’s an olive oil and rosemary cake. It’s sweet and savory and wonderful!

Feel free to email me for the recipe, I’ll see if I can attache it.

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Posted: 18 February 2014 04:53 PM   [ Ignore ]   [ # 3 ]
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Hi FlourGirl,

Sorry for the late reply. It’s from a local restaurant, they sort of confided the recipe in me so I can’t post/publish it, but I know they wouldn’t mind if I shared it with an individual.

How else can I get it to you :(??

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Posted: 23 February 2014 05:55 PM   [ Ignore ]   [ # 4 ]
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Just sent it wink

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Posted: 24 February 2014 02:22 PM   [ Ignore ]   [ # 5 ]
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Hi Anne,

Just sent it! Lmk how it turns out…I’m still trying to perfect this one!

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