Converting cooking details from muffins to cakes

Ken <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I have a couple of excellent recipes for muffins which take into
consideration my daughter's allergies. I need to convert this to a
cake.

The recipe says Bake in a muffin tray at 210C for twenty minutes &
makes 24 muffins. I need one cake, it's going to be a large cake.

I have experimented a bit; I put the mixture into two smaller cake
trays & baked at 190C for 35 minutes, they turned out cooked with a
little charring on the edges.

Does anyone know of a guideline to convert? I am assuming that the
temperature should be less overall to prevent burning & the cooking
time longer to allow the centre to cook.

The muffin recipe is:
1.5 cups chopped dates
1.5 cups boiling water
200g milk-free margarine
1 cup Splenda [cooking sweetener]
0.5 cup dried currants or dried apples or
chopped nuts or chopped ginger
2 eggs
0.5 teaspoon bicarb in 0.5 cup warm goats milk.
3.5 cups SR flour
1 cup chopped cooking chocolate [no vanilla or milk]

Pour boiling water over dates in mixing bowl.
Add margarine in small quantities & stir until melted.
Add Splenda, chopped/dried ingredient, eggs, soda & milk.
Mix well
Add flour & stir in quickly with chocolate.

Bake in oven @210C for 20 minutes. Makes 24 muffins.

Well most quick bread loaf recipes will make 1 loaf or 1 9X9 inch sheet
cake or 12 muffins...hope this helps.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

hahabogus said:

Ken <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I have a couple of excellent recipes for muffins which take into
consideration my daughter's allergies. I need to convert this to a
cake.

The recipe says Bake in a muffin tray at 210C for twenty minutes &
makes 24 muffins. I need one cake, it's going to be a large cake.

I have experimented a bit; I put the mixture into two smaller cake
trays & baked at 190C for 35 minutes, they turned out cooked with a
little charring on the edges.

Does anyone know of a guideline to convert? I am assuming that the
temperature should be less overall to prevent burning & the cooking
time longer to allow the centre to cook.

The muffin recipe is:
1.5 cups chopped dates
1.5 cups boiling water
200g milk-free margarine
1 cup Splenda [cooking sweetener]
0.5 cup dried currants or dried apples or
chopped nuts or chopped ginger
2 eggs
0.5 teaspoon bicarb in 0.5 cup warm goats milk.
3.5 cups SR flour
1 cup chopped cooking chocolate [no vanilla or milk]

Pour boiling water over dates in mixing bowl.
Add margarine in small quantities & stir until melted.
Add Splenda, chopped/dried ingredient, eggs, soda & milk.
Mix well
Add flour & stir in quickly with chocolate.

Bake in oven @210C for 20 minutes. Makes 24 muffins.

Well most quick bread loaf recipes will make 1 loaf or 1 9X9 inch sheet
cake or 12 muffins...hope this helps.

I'm looking specifically at how the cooking time & temperature will
change when going from the muffins to a cake.

Ken said:

I have a couple of excellent recipes for muffins which take into
consideration my daughter's allergies. I need to convert this to a
cake.

The recipe says Bake in a muffin tray at 210C for twenty minutes &
makes 24 muffins. I need one cake, it's going to be a large cake.

I have experimented a bit; I put the mixture into two smaller cake
trays & baked at 190C for 35 minutes, they turned out cooked with a
little charring on the edges.

Does anyone know of a guideline to convert? I am assuming that the
temperature should be less overall to prevent burning & the cooking
time longer to allow the centre to cook.

The muffin recipe is:
1.5 cups chopped dates
1.5 cups boiling water
200g milk-free margarine
1 cup Splenda [cooking sweetener]
0.5 cup dried currants or dried apples or
chopped nuts or chopped ginger
2 eggs
0.5 teaspoon bicarb in 0.5 cup warm goats milk.
3.5 cups SR flour
1 cup chopped cooking chocolate [no vanilla or milk]

Pour boiling water over dates in mixing bowl.
Add margarine in small quantities & stir until melted.
Add Splenda, chopped/dried ingredient, eggs, soda & milk.
Mix well
Add flour & stir in quickly with chocolate.

Bake in oven @210C for 20 minutes. Makes 24 muffins.

Sounds like you baked just a little too hot.

I have a similar date-raisin cake recipe that bakes at 350 F for 35
minutes. Your baking time sounds about right. If it were me, I'd
reduce the temp to 180 C. bake 30 minutes, poke a skewer into the
middle and if it comes out wet, go another five minutes.

On Thu, 02 Aug 2007 09:40:17 -0400, raymond <[email hidden]>

Quoted message said:

Ken said:

I have a couple of excellent recipes for muffins which take into
consideration my daughter's allergies. I need to convert this to a
cake.

The recipe says Bake in a muffin tray at 210C for twenty minutes &
makes 24 muffins. I need one cake, it's going to be a large cake.

I have experimented a bit; I put the mixture into two smaller cake
trays & baked at 190C for 35 minutes, they turned out cooked with a
little charring on the edges.

Does anyone know of a guideline to convert? I am assuming that the
temperature should be less overall to prevent burning & the cooking
time longer to allow the centre to cook.

The muffin recipe is:
1.5 cups chopped dates
1.5 cups boiling water
200g milk-free margarine
1 cup Splenda [cooking sweetener]
0.5 cup dried currants or dried apples or
chopped nuts or chopped ginger
2 eggs
0.5 teaspoon bicarb in 0.5 cup warm goats milk.
3.5 cups SR flour
1 cup chopped cooking chocolate [no vanilla or milk]

Pour boiling water over dates in mixing bowl.
Add margarine in small quantities & stir until melted.
Add Splenda, chopped/dried ingredient, eggs, soda & milk.
Mix well
Add flour & stir in quickly with chocolate.

Bake in oven @210C for 20 minutes. Makes 24 muffins.

Sounds like you baked just a little too hot.

I have a similar date-raisin cake recipe that bakes at 350 F for 35
minutes. Your baking time sounds about right. If it were me, I'd
reduce the temp to 180 C. bake 30 minutes, poke a skewer into the
middle and if it comes out wet, go another five minutes.

Thanks. I'll try that this weekend.

Ken said:

I have a couple of excellent recipes for muffins which take into
consideration my daughter's allergies. I need to convert this to a
cake.

Muffins are "quick bread"... what you want is to bake a quick bread
loaf (not cake). There is no recipe conversion other than baking time
and temperature. But this is mostly based on trial and error...
depends on size of loaf pan.... the deeper the batter in the pan the
lower the temperature and longer the baking time.

Sheldon