Home Cooking 3

Some more questions about that Clementine cake

Donna Gresh | Dec 23, 200504:20 AM

Ok, I've got the clementines, found the almond meal at Mrs. Greens and figure this is the thing to bring to my inlaws on Monday. But now I need to decide whether I really need to go out and buy an *8* inch spring form pan. I've got a 9 and 1/2 inch which I'm not likely to use as it's so much bigger. I've got a "pop-out" bundt pan (not fluted, though I've got a fluted one too) that's more or less the right size, but of course the cake will be "upside down" relative to a spring form, so that's probably not so good, if the cake is going to end up "bulgy" on top. I could do it in (probably two) regular loaf pans-- has everyone who's made this done it in an 8 inch springform? If so, I guess I trek to the home store this morning for another pan--
Also, in the recipe it says to "butter and line" the pan. Line it with what? I've done "butter and flour" before, but not "butter and line". Is this something else I'm getting at the home store today :)


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