Using a frying pan with hot rocks was successful for stovetop cornbread, but I wanted to do some baking that just wouldn’t work as well in such a small “oven.”
I found a Coleman Camp Oven, but the price was a little high. Then I found a wood stove version that got me thinking.
I found a toaster oven at the Hospital Auxiliary Thrift Store for $5.00 with a one week guarantee which I immediately voided by removing the plastic siding, stripping out the wiring and taking off the bottom drop-door. I place the stripped oven on top of my KOZI wood stove. The heat radiates up and is trapped in the oven compartment. I regulate the temperature by stoking the fire or letting it die down. It isn’t an exact science, but the price was right.
My first recipe was from The Fannie Farmer Cookbook. “War Cake” has ingredients that fit wartime rationing, and I needed one with no eggs. I made a few modifications and call it my Cabin Cake.
1 finely sliced and chopped apple
2 tablespoons margarine
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon cloves or allspice
1 cup dark brown sugar
1 cup water
Heat ingredients together in a pan until melted and the raisins plump. Cool slightly.
1 ½ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
Mix the dry ingredients in a bowl and then add the wet mixture. Stir until blended. Add ½ cup chopped pecans (or walnuts) if desired. Pour into a greased and floured 8X4” loaf pan and bake for 25-30 minutes at 350 degrees in a conventional oven.
In my wood stovetop oven it takes about one hour. When a toothpick comes out clean, it is done. I serve warm slices topped with whipping cream. A great winter treat! -- Margy