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(Miss Prissy) wrote in
m:

> Wayne Boatwright > wrote in message
> >...
>> (Miss Prissy) wrote in
>> om:
>>
>> > Wayne Boatwright > wrote in message
>> > > ...
>> >> (Miss Prissy) wrote in
>> >> news:2d775b10.0311170012.51004cb3 @posting.google.com:
>> >>
>> >> > Can anyone help me with some instructions on baking a Christmas
>> >> > cake in an electric frypan? My oven hasn't worked for a while
>> >> > now but I heard you can bake a Christmas cake this way.
>> >> >
>> >> > Thanks
>> >> > Miss Prissy
>> >> >
>> >>
>> >> If your electric frypan has a high dome lid, it should work rather
>> >> well. Place a rack in the bottom of your frypan. The rack should
>> >> raise your baking tin at least 1/2" above the bottom of the pan.
>> >> Prepare your cake batter as usual and fill baking tin as usual.
>> >> Note: baking tin should not touch the inside of the frypan lid. I
>> >> would recommend baking at 250-275°F. Your cake may take longer to
>> >> bake than in the oven, but begin checking for doneness 20 minutes
>> >> or so before the alloted time.
>> >>
>> >> HTH
>> >> Wayne
>> >
>> >
>> > Thanks Wayne, my frypan has a high glass dome lid so that should
>> > work okay. My temperature knob is numbered from 1-10. Any idea
>> > where 250-275 deg F might be on the dial? When you say longer -
>> > much longer?
>> > - like an hour or less or does it just depend?
>>
>> Your glass lid should be superior, since it will hold and radiate the
>> heat from above far better than thin metal. Since most electric
>> frypan temperatures top out at 450° F., a bit past halfway should be
>> abount right. Fortunately, most Christmas cakes and other fruitcakes
>> are very dense and are not as sensitive to temperature as are plain
>> butter cakes. I think you have more latitude with both the
>> temperature and timing. Luckily, too, with the glass lid you can
>> observe the progress without lifting the lid and reducing
>> temperature. If you have a very high fruit content and it's very
>> moist fruit, it could easily be 45-60 minutes longer than using the
>> oven. As soon as the surface of the cake has a uniform dullness or
>> dry appearance to it, I would begin checking with a toothpick or cake
>> tester and continue doing so at 15-20 minute intervals until done.
>>
>> HTH
>> Wayne
>
> Thanks for all the great tips and instructions. We went without a
> homemade cake last year. I'll let you know how I get on.
>
> Cheers
> Miss Prissy
>

Please do. Bset of luck!

Wayne