Quote:Originally Posted by 1muttsfan
I've baked store bought, but this recipe don't work. Store bought i baked at 350. In theory for cakes in cast iron you reduce the temp to 325, but didn't work either; still working the bugs out but i think it's just too much batter for the pan? Tried less batter and then the middle of the cake humped and it was dry.
Anyway, if you want to twiddle with it try it in the standard rectangle pan first, so you can see how it's supposed to rise/ look. I have a recipe for an egg yolk cake (used for shortcake and pineapple upside down) that i use mostly.
I am working slowly on a cookbook for cast iron pans that is basic basic from scratch cooking, so i am not gonna give up on trying to get this one *just* right!


I am working slowly on a cookbook for cast iron pans that is basic basic from scratch cooking, so i am not gonna give up on trying to get this one *just* right!