2023 Edition - What are you baking?

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This recipe was new to me.

The texture was heavy and moist similar to a pound cake. Some people might consider the texture a little ‘doughy’ but I enjoyed it. This recipe is an economical keeper for me.

I think it would be good split and filled with jam or served with a warm cornstarch based pudding sauce.
 
It’s an old fashioned winter day!

I stirred up a half recipe of this Emergency Cake and baked it in a 5” square Pyrex dish. I finished it with a chopped walnut, cinnamon sugar topping before putting it in the oven. I used Swerve instead of sugar.

I’m always interested in making something out of nothing and with the price of eggs these days it’s worth a try. Waiting impatiently for it to cool! ?

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How did it turn out?

Oops. Didn't see the replies.
 
Two large loaves of WW bread, which is now sliced, baking at a low temperature, then broken up and processed in the food processor, then dried again, for bread crumbs.
 
Thank you. Would I be able to use a spring form pan for this? I don't think I will be able to left and turn a 12" cast iron pan. :(
Do you have a round cake pan? I think that would work better since you wouldn't have to worry about the batter leaking and it would release more smoothly than from a parchment or foil lining.
 
Do you have a round cake pan? I think that would work better since you wouldn't have to worry about the batter leaking and it would release more smoothly than from a parchment or foil lining.
I have 8” (and maybe 9” not positive) cake pans.

I don’t line my spring form pan. :oops:
 
I used a 10 inch skillet. It did not bleed over, but it filled up to the tip-top.

This is the first time I made this. It fell right out of the cast-iron and left some cherries behind, which were an easy fix.
 
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