Many, many years ago, all they had to cook or bake in was cast iron. The
cakes baked back then were pound cakes, sponges/genoise, and fruitcakes, which
are much denser than what is considered a traditional American cake today.
My general thought is that you would not bake it as long, or at as high a
temperature, because of the way cast iron retains heat.
A good place to start researching on this would be here:
_http://www.foodtimeline.org/_ (http://www.foodtimeline.org/)
If you find anything on this subject here, please let us know.
Theresa
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