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weird pan conversion

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I'm hoping to make an old family recipe, a "sultana cake", which is to be baked in a "long loaf pan". This is a 13" x4.5" x 2.5" pan. I don't have one, and don't really want to buy the only one I can find, which is at King Arthur. The conversion tables I've found online don't list this size. Any thoughts?

lyn

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  1. Multiply dimensions to get area and then use conversion chart?

    1. Does it need to remain a "loaf" shape? If so, finding a substitue pan will be difficult. Otherwise, something like a 9" springform or a 9x9 square will be a similar volume. The square will be a bit shallower and the springform a bit deeper, so you may have to adjust baking time to compensate.

      1. As long as the pan you select is about 60 square inches and 2 2/1 inches deep ( cavity of approximately 146 cubic inches) with you'll be OK. Any 8x8 baking dish about 2 inches deep should do the job; a common 10" x 5" x 2¾" bread pan would also work. I've seen them done in bundt pans.

        1. Put 2/3 of recipe in a standard 9" loaf pan? Bake the rest in any pan it fits.

          1 Reply
          1. re: paulj

            paulj wins. Why didn't I think of that?

          2. What your recipe calls for is a pullman pan or pain de mie pan; you probably already know that.

            This is how I find volume of pans: Fill your pan with water. Measure the water either going into or pouring out of the pan; half that amount is the cup capacity of your pan. You can compare that with other standard loaf pans, for example, a 9 x 5 pan has a four cup capacity, based on the pan half full, which is pretty standard for depth of batter in most recipes. You want to fill the pan to the depth of the original recipe. But since you don't have the pullman pan, you can't ascertain the volume of that pan. The 13 x 4 pullman pan holds anywhere from 3-3.5 lbs of yeasted bread dough, which is the equivalent of two 8 x 4 loaf pans. Your cake may not be yeasted and may not need to rise to the top of a lidded pan, so you may use less dough.

            I had a Kaiser 12 x 4 x 2 cake and loaf pan, and it seems that I used it for, among other things, quickbread recipes calling for 9 x 5 x 2 loaf pans with good results. Don't quote me on this, though, this was some years ago. I left a message at KAF requesting cup capacity of the pan called for in your recipe, so you can substitute another pan without going crazy, and I'll post it here if and when they get back to me.

            1. I just got an email for KAF on this subject, in regards to their two pain de mie pans; here's what they had to say:

              "Thank you for your email. The 2 pans work out like this:
              smaller is 9.5 cups to top/about 5.5 cups bakeable (2/3 full)
              larger is 14 cups to top/about 10 cups bakeable (2/3 full)."

              I guess a 14 cup pan for 10 cups of batter or dough, assuming that your recipe calls for the pan to be 2/3 full, is what you need. A 9 x 9 x 2 square or 9 x 3 springform holds about 10 cups of batter and, if you use these pan options, your baking time will have to be adjusted to account for the larger surface area, over the loaf pan.

              Hope this helps in some manner.