Pour everything into the prepared cake pan and bake for 35 - 40 minutes until risen and cooked through (
a skewer inserted in the center of the cake should come out clean).
Bake until the tops are golden brown and a wooden
skewer inserted in the center of a muffin comes out clean, 20 to 25 minutes.
Pour the batter over the pears and bake in the middle of the oven for 40 - 45 minutes or until the cake bounces back when lightly touched and
a skewer inserted in the center of the cake comes out with just a few moist crumbs.
Bake for 55 minutes or until risen and golden and
a skewer inserted in the center of the cake comes out clean.
Bake for about 45 minutes or until golden and risen and
a skewer inserted in the center of the cake comes out clean.
Pour the batter into prepared pan and bake for 1 hour and 15 minutes or until
a skewer inserted in the center of the cake comes out clean.
Smooth the top and bake in the oven for about 35 - 45 minutes or until a wooden
skewer inserted in the center of the cake comes out clean and the cake springs back when gently pressed.
Place it in the oven and bake 50 - 60 minutes or until
a skewer inserted in the center of the cake comes out clean.
Bake until golden brown and
a skewer inserted in center of a muffin comes out clean (about 25 minutes).
Bake for 20 - 25 minutes, or until
a skewer inserted in the center of the cake comes out clean.
Bake until the layers are domed and golden brown, and a few moist crumbs cling to
a skewer inserted in the center of the cake, 35 to 40 minutes (40 to 50 minutes for a Bundt, 25 to 30 minutes for a 13 by 9 - inch cake and 20 to 25 minutes for cupcakes).
Rotate the pan for even browning and bake for another 20 to 25 minutes, until a cake tester or wooden
skewer inserted in the center of the cake comes out clean.
Not exact matches
- Pour the batter into the prepared cake pan, and bake for about 50 - 55 minutes, or until a wooden
skewer inserted into the
center of the cake comes out clean; allow the cake to cool
in the pan for about 5 - 10 minutes, then carefully turn it out onto a wire rack, and poke a few holes with the wooden
skewer into the top
of it.
Bake
in the
center of the oven for 45 minutes or until cake is golden and risen and a
skewer inserted in the middle comes out clean — it is OK if the surface cracks a little while baking.
Bake
in preheated 325 ° oven for 50 to 60 minutes, or until a wooden
skewer inserted into
center of the loaf comes out clean.
Divide the mixture between the three sandwich tins and bake
in the preheated oven for 22 to 25 min or until a
skewer inserted into the
center of the cake comes out clean.
Bake
in preheated oven for 2 1/2 hours or until a
skewer inserted into the
center of the cake comes out clean.
Bake
in the
center of the oven for about 35 minutes, or until the cake is beginning to pull away from the sides
of the pan and a
skewer inserted into the
center comes out clean.
Sprinkle some pecans on top
of each cake and bake for 35 - 45 minutes or until the cakes are golden brown, and a
skewer inserted in the
center comes out with moist crumbs.