It really is! I am packing away the Christmas baking packaging, and surprisingly sad about it..
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I’m making a new cake recipe for absolutely no reason, bec I don’t want it to be over.
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Ha ha I have butter out softening “just in case”
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I see you and I salute you.
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Sad … I no longer have any frozen “on sale” butter in my freezer!
I’m trying to cook less anyway but there are some recipes I need to get to.
Then I’m going to tackle a quilt that is half way done that I haven’t touched in a few years!
I just made Ina Garten’s ricotta to use for that Alexandra’s Kitchen Ricotta Grand Marnier Loaf Cake.
Recipe made a generous 2 cups. I was happy I found my clothes pins quickly without having to go on a big search.
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Final holiday bake of the season!
To make a dent in the jar of purchased lemon curd I reluctantly bought during the crush of cookie baking, I made a 6” triple-decker lemon cake with curd-spiked filling. This is a recipe I found on Sally’s Baking Addiction. It’s decorated with cut-outs of candied orange peel I made a few weeks ago.
I wish I had read the recipe more carefully; it only used 3-ish tablespoons of the curd. Now I have all this cake around in addition to the remaining cookies. Joke’s on me!
Off to the gym. Desperately hoping it won’t be filled with New Year’s Day dilettantes (yes, I’m a gym snob.)
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Exquisite.
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I’m with you. So difficult to get into classes, too.
Beautiful cake!
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They’ll be gone in a couple of weeks!
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Very pretty final holiday bake and another gorgeous tablecloth!
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So pretty!
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Recipe says 350° for 50-60 or more minutes, internal temp 200°.
Mine took 69 minutes. My oven thermometer said 350° when it went in, gas oven. Outer area is very brown.
Should I lower the temp for the next one?
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I would take it out sooner.
I couldn’t because it wasn’t fully cooked yet.
Anyway, the brown edges have a nice crunch so I guess it’s ok.
Either that or tent the top with aluminum foil…
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It wasn’t on convection by any chance, was it?
No, just a plain ‘ole GE gas oven.
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You can lower the temp slightly (I use 325 for all Alexandra’s cakes and many others) or switch to a bundt pan (heat source in the middle as well, which will speed up the bake).
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And maybe lower the temp after putting the loaf in so it gets that initial bump in height/rise.
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If it was fully cooked I would second @Desert-Dan and just tent the top with aluminum foil about 1/3-1/2 way through - I’ve done so w other loaf cakes -
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