41 minutes ago, ElsieD said:how long did you cook the cake?
That's a rather long story. First, I don't have a true IP. Mine is a Chinese knockoff that does everything that the IP does.
I haven't noticed on any of the recipes that I have tried for the IP that there is any difference in the cooking time but I can't guarantee that. I made the cake today, again, this time in a 7 inch pan instead of the 8 that I used yesterday.
Here are my cooking times. The first one I did at 18 minutes and it was still raw in the middle so I put it back in for 2 minutes more and it was perfect. Since the other one today was thicker, I put it in for 20 minutes and it wasn't done in the middle, so, I put it in for 2 minutes more and it was perfect. The difference from the recipe could have been because of my knock-off cooker or it could have been because of altitude. I am at about 4500 ft. I will definitely keep using this recipe. Because, the taste is fantastic and this one seems to be light and airy, (I haven't cut into it yet) and even though my IP is a knockoff off, I wouldn't be without it
