(g) If fruit, peel, nuts, etc., are used, they should be floured out of the quantity allowed for the cake and added last.
4. General directions for baking cake:
(1) Small, thin cakes should be baked in a hot oven.
Examples: cookies, layer cake.
(2) All loaf cakes require a moderate oven.
(3) In baking cakes, divide the time stated in the recipe into quarters as follows:
First quarter—mixture should begin to rise.
Second quarter—mixture should continue rising.
Third quarter—mixture should begin to brown and to stiffen into shape.
Fourth quarter—mixture should finish browning and stiffening and shrink slightly from the sides of the pan.