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Forum > Miscellaneous > What do I do with this cake? ( Moderated by Deepika, EleanorSews, CynthiaSue)

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What do I do with this cake?
JTink
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JTink
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Date: 7/28/12 11:42 AM

I had a Cranberry/Banana cake(kind of like a breakfast cake, very dense)in the oven for about 10 minutes(out of a 50-60 minute cook time). The oven element blew out and even had a little flame for a moment. I took the cake out of the oven and sat it on the counter. Husband has gone to get a new oven element.
The cake has not fallen...which is unusal. It still has at least 40 more minutes to cook. What are the chances of putting this back in the oven, in say an hour and letting it finish? If it bakes through and is not ruined, would it be harmful to eat?

CSM--Carla
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CSM--Carla  Friend of PR
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In reply to JTink <<


Date: 7/28/12 12:01 PM

How frustrating! Sorry this happened to you!

Why not try and put it back in the oven once it's fixed--you have nothing to lose. I don't think it would be harmful. Baking would kill the bacteria (if salmonella in eggs.)

If it is less than perfect when fully baked you can consider something else.

Previously when I've taken cakes out to early, -- and found out later it wasn't done--I cut it into slices and baked it longer--like a biscotti. It turned out edible--chewy with some crunch. Enjoyable with a cup of tea.

Also if less than perfect you could consider making french toast out of it -- or just saute in some butter. Or make a bread pudding out of it?

You can make it work!

JTink
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JTink
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In reply to CSM--Carla <<
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Date: 7/28/12 12:19 PM

Carla, thanks so much. I was considering slicing and toasting if the consistancy was a bit dry or denser than it should be. This is a wonderful recipe and I cook it in a small tube pan given to me by my MIL many years ago. This "cake" is more of what some would call a "quick bread". It's full of cranberries(real), pecans, a mashed banana, orange juice....all the wonderful things It's great sliced for breakfast and spread with a bit of cream cheese. I was so looking forward to Sunday morning's breakfast

CSM--Carla
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CSM--Carla  Friend of PR
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In reply to JTink <<


Date: 7/28/12 12:23 PM

Sounds yummy! I bet it still turns out to be quite edible.

Please let me know the results--just in case something like this happens to me!

All the best!
(I would enjoy the recipe if you feel like typing it in!)

Carla

JTink
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JTink
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In reply to CSM--Carla <<


Date: 7/28/12 2:02 PM

Thanks Carla. I did put it back in the oven, once the element was replaced. It's now out of the oven, out of the pan, on the cooling rack and smellin' great! I'll let you know how it tastes in the morning, when we cut if for breakfast. I'll also send along the recipe.

I think what really just blew me away, was this thing never fell, the entire time it sat on the counter. It actually rose even more, once it went back into the oven...

SunnyAlta
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Date: 7/28/12 2:12 PM

I had a similar experience & pulled out a toaster/convection oven to finish the job! Didn't always have one but find the newer small ovens are much nicer than the older styles were.

Good your cake could wait & still end up doing well!

poorpigling

poorpigling
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In reply to JTink <<
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Date: 7/28/12 2:18 PM

I think maybe the ingredients.. all the fruit and the juice may have been why it turned out fine.. Sounds like a wonderful recipe.. hint hint.

I also wondered if one could have put it in the crock pot to finish cooking.. Oh. wait a minute.. YOU don't have a crock pot..

JTink
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JTink
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Date: 7/29/12 8:10 AM

Well, I have to admit, after all that, the cake came out pretty darn good. Luckily, this kind of "cake" is not light and fluffy or terribly temperamental.
Pigling, I did try and put it in my toaster oven to finish the cooking, but the pan just fit and if the cake rose any higher(which it did)it would have touched the top burner. I had thought of scooping it out and putting it in a lower, wider pan, but the cake looked as though it had already set, because it never fell. So I didn't want to "disturb" it
The recipe for this is found on the back of most fresh cranberry bags. I added and tweaked a few things to jazz it up a bit:

Cranberry/Banana/nut bread:
2 cups regular flour
1 cup sugar(I use 1/2 cup)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt(I omit salt because the soda and powder already have salt)
3/4 cup Orange juice
2 tablespoons shortening(I use veggie oil)
1 tablespoon graded orange peel(I don't add this)
1 well beaten egg
1 1/2 cups fresh or frozen cranberrries, coarsely chopped(I put in food processor for a bit)
1/2 chopped nuts(I use pecans)
*My add ins:
about a teaspoon of ground cinnamon
1 mashed banana
1 teaspoon of vanilla

Combine all dry ingredients. In a separate bowl, stir together all the wet ingredients(minus Cranberries and bananas). Combine the wet to the dry, then add the Cranberries and bananas.
Stir till good and moist, batter will be thick.
Pour into a greased 9x5 loaf pan(I cook mine in a small tube pan. It's very old and I've never seen another like it).
Cook at 350 degrees(I cook at 325) for about 55 minutes till a tooth pick comes out of the center, clean. Let rest in the pan for about 15 minutes. Take out of pan and let cool on a rack.

This is real nice with cream cheese(I put strawberry jam on top too). Smells good while cooking :-)















Maia B
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Maia B  Friend of PR
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Date: 7/29/12 12:30 PM

I'm a huge fan of quick breads, and I make a superb banana bread IIMSSM, but I can't WAIT to try this recipe.

THANKS!

------
🌸 Plenty of machines, mostly Berninas 🌸

JTink
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JTink
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In reply to Maia B <<


Date: 7/29/12 4:29 PM

Maia, I love Banana Bread. That's one reason I add a banana to this Cranberry bread recipe. I'd love to see your Banana bread recipe. Husband gave his stamp of approval on the cranberry/banana bread this morning. He said you couldn't even tell it had been through what it had

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