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Oh, yes the caramelization would be better in cast iron, maybe shouldn't use dark brown sugar though. Which you wouldn't, of course. But it might be all I've got. Only problem is my wrists are very tiny and it's hard for me to hold my cast iron skillit, need both hands. Wish mine had that extra handle.

Speaking of brown sugar, I've got 3 or so bags, sealed up tight, haven't used any for quite awhile, or very much. I have to measure it out, pack it in, then go through it with my fingers looking for hard little lumps that won't break down when you pinch them hard, throw them in the sink. They might be ok to go ahead and use but might not in some things. Anybody else have this problem?

I was thinking sometime we need to have a problem thread, things we have trouble with. Not this week though.

Yes, I could flip it with a good grip and non skid pot holders. Away from my body in case I slip, the syrup is HOT. I'm just as happy with a glass pan. It caramelizes a little, not like an iron pan.

The idea for this cake I got from two or three different recipes and added my own twist. It's a rhubarb custard cake with a mix and added custard powder, beat the thing for 10 minutes in my stand mixer. It was gorgeous though, don't know if it would hold upsidedown.

But how about pineapple instead of rhubarb? Or peaches? Might be interesting. Top is pretty but not very special occasionish though.

Now on the newer cake mixes which went down to 16.5 oz I think, from 18.5? I figure I need to add 2 tbsp flour to make all the recipes I developed work right or older recipes. Some wouldn't matter, but some would.

Regarding brown sugar that’s gone hard and clumpy, I just put a slice of bread into the bag of sugar, and in about a day the brown sugar is as soft and moist as when it was purchased. I’ve read that if you need to use hardened brown sugar right away, place a moist paper towel into the bag and then microwave it for 20 seconds or so until it softens up. I haven’t tried the microwave method since I just keep a slice of bread in the bag. If it sits for a while, and both the bread and sugar harden again, just use a new slice of bread.

We SHOULD do a kitchen problems thread one week! That would be a great way to learn some new tricks for common problems.

I put a slice of bread or part of one into my brown sugar jar. It helps to keep it soft. But sometimes I do buy a bag of brown sugar that already has those horrid little dried balls, and nothing seems to help.

I spent 10 years having to “make” brown sugar for American recipes. It isn’t a “thing” in Europe. There, the raw brownish sugar in health food stores tastes totally different, with a different consistency. I learned that our brown sugar is just refined white sugar with molasses mixed back in. So each time I came to the States I’d bring back a jar of blackstrap, and then for each recipe I’d measure the sugar, White for brown, and then stir in a drop or a teaspoon of molasses to get brown sugar, and it was perfect in recipes.

“Speaking of brown sugar, I’ve got 3 or so bags, sealed up tight, haven’t used any for quite awhile, or very much. I have to measure it out, pack it in, then go through it with my fingers looking for hard little lumps that won’t break down when you pinch them hard, throw them in the sink. They might be ok to go ahead and use but might not in some things. Anybody else have this problem?”

Oh yes. Then sometimes they get so rock hard I can’t even use them without microwaving and scraping. it’s tedious.

I’ve bought those little discs you soak in water, then put in with brown sugar, raisins, etc. they work fine, but I don’t remember to change them until I use the product the next time.

so instead I make my own brown sugar in small batches. whatever is left, I use those discs with.

just mix one cup sugar with 2 T molasses for light brown sugar, and 4T for dark. It’s easier with a mixer or food processor but for less than 2 cups it takes me 3-4 minutes with a spoon. it might be a little cheaper too. and it’s nice not to run out of brown sugar or find my bag has solidified!