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Post by dalesponyrider on Dec 16, 2007 16:16:43 GMT -1
Sue, I put the cake mixture in the cake tin as normal, then tie a few bands of brown paper round the cake tin, then drop the whole thing into an old biscuit tin (much cheaper than an aga cake baker!) Then pop it in the bottom oven on a rack for lots of hours, just keep checking until a skewer comes out clean. Probably around 6-8 hours. It will be very dark and juicy!
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Post by SuzieP on Dec 16, 2007 16:58:49 GMT -1
Could you estimate how hot the bottom oven would be, Linda? I'm going to give it a try in an ordinary fan oven.
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Post by dalesponyrider on Dec 16, 2007 17:24:23 GMT -1
It won't be the same Sue. The aga oven keeps it moist, the fan will dry it out I think. I'll just pop the thermometer in the bottom oven now and tell you in a minute...........
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Post by dalesponyrider on Dec 16, 2007 17:29:48 GMT -1
Just under 175 F
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