A Little Bit of All Right

This month I decided to make the Pine Nut Weekend Cake. It uses a technique I had not used before. Instead of starting with creamed butter and sugar or whipped egg white, the recipe has you whip heavy cream until "it holds its shape." Traditional cake ingredients are added until a thick batter is produced. You then layer the batter with pine nuts in two loaf pans and bake for about an hour. The recipe is easy to halve if you only want one loaf. I didn't think to take a picture before I put the cakes in the oven, but I had my loaf pans about 3/4 full with pine nuts sprinkled evenly all the way to the edges of the loaf.. About halfway through the bake time, I started to smell burnt cake. I quickly opened the oven door to discover that my cakes were overflowing the pans. I put a cookie sheet on the shelf below and scrapped as much batter as possible from the sides of the pans before closing the oven back up to let everything finish baking. The picture below are the loafs whe