Help! I must make a Kentucky Whiskey Cake in the morning, not just baking but also letting it cool so I can wrap it and mail it before the Post Office pick up at 1:30. The recipe is fairly standard (3/4 lb. butter, 1/2 pound raisins, 1 lb. candied cherries, etc.) and is usually cooked in a large tube pan for "3 to 4 hours" in a somewhat slow oven (300 degrees F). I want to break it down into two loaf pans. How long should I bake the two cakes? I've been totally burning the candles at both ends at work, from early in the morning until very late at night, even on the weekends, for weeks now. I have one window free tomorrow, so I plan to get up early. But how early, pray tell, must I get the cakes into the oven, with this deadline? Thank you! ;o)
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)