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Tried using a Bundt pan for my grandma's pound cake recipe
I baked it at 350 degrees for the usual hour, but the center was completely raw while the outside was overdone. Turns out my old pan from a thrift store in Tacoma is a dark metal one, which bakes way hotter than the light aluminum the recipe assumed. Has anyone else had to adjust baking times just because of the color of their pan?
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keithbutler2d ago
That old cookbook note seems a bit dramatic to me.
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riley_miller252d ago
Oh man, dark pans are the worst for that. I had the same thing happen with a batch of brownies, they were basically charcoal on the edges and soup in the middle. My mom's old cookbook actually has a note scribbled in the margin to drop the temp by 25 degrees for her "black tin.
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