preparing the pan
Back when I used to bake 8-10 pound cakes in one day, I would mix, for each pan, 2 T of melted margarine and 1 T of flour, pour it into the pan and use a brush to paint it over the interior. I would get all 8 Bundt pans painted this way before I started putting the cakes together in the two KitchenAids. For Chocolate pound cakes, I would use cocoa in with the flour to keep the outside of the cake nice. By the time the last 2 cakes went into an oven, there was a little time to clean up and put all of the mixing and measuring stuff in the dishwashers then the cakes would start coming out of the ovens at 20 minute intervals. To save your asking, two went into the lower oven of the GE Americana and one in the upper oven. Two went into the wide oven of the mid 50s Westinghouse 40" range. Two went into the master oven of the 1954 Frigidaire Imperial and one went into the companion oven. That's 8 cakes baking in 5 ovens.
The cakes would be wrapped in foil and frozen, then boxed and shipped to my mom to give to friends, to the sick, to the bereaved, to those having celebrations etc. I had baked for her when I was in Atlanta. I made shipping arrangements when I moved up here to keep on baking for her. In my efficiency apt., I could only make one at a time. When I moved to my condo in 1978, I began to bake more. I bought a Farber Turbo Oven so that along with my Westinghouse Roaster Oven and the oven in the Westinghouse range, I could bake three cakes at a time. After I moved to Greenbelt in 1981, John, Jeff and I began finding wonderful stoves, but before I stopped using the Turbo Oven, my mom really enjoyed watching a cake bake in it on a visit in the early 80s.
