It's Mine Now.....
Most of the ideas for recipes I’ve come up with have had their origin in existing recipes. Sometimes I see a recipe and think it sounds wonderful, but that I could make it better. Other times I think of a combination of ingredients I think will work, then search my extensive cookbook collection (and now the web) to see if anyone else has thought of
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the only spice i am missing is mace [not a fan of mace].
and the doing it over a couple days is a point WELL taken.
hrmmm... see, i want to make it for my sister's BDay. *she* LOVES sultanas [i quite like them, just alone] i wonder if i could make half/half? like, do everthing else, pour half the batter in half the pan [with a divider] then add sultanas to other half... bet that would work. and it would reduce the cooking time by a couple of minutes, but that's not a big deal...
hrm. HRM.
sorry for the -explosion- of questions, and thank you!!!!!!
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If you have or have access to small (6" X 4", I think) loaf pans, you can divide it that way. I can usually find disposable ones, since people use them for gift-giving, but I also have a pair of my own for making half-batches. Then you could put half the batter in one, stir sultanas into the other half, and put it in the second pan. I also have 6" round cake pans, which make half a standard layer; I bought them in the craft department at Wal-Mart, among the bridal supplies.
I'd turn the oven down 25 degrees for either of those options, to give yourself a little wiggle-room in guessing the timing.
Do try a bite with the sultanas. Blended into the cake like that, they don't taste "baked".
And, well, I understand spoons entirely too well. My near-sister has Sjogren's.
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