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Swapping Tins, Temps & Timings in Cake Recipes

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Swapping Tins, Temps & Timings in Cake Recipes

Postby Alison Wright » Mon Aug 18, 2014 8:53 pm

I have a lovely cake recipe which uses a large can of drained crushed pineapple & helps to use up assorted leftover dried fruits from Christmas.

The recipe asks for an 8" round tin & takes almost two hours to bake at 170C, but it looks too tall so I'd like to try making it in a larger tin or preferably a 12"X10" tray-bake tin so it goes further.

I always follow cake instructions to the letter so I'm not sure how to adjust these temps or timings.

All advice gratefully received.

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