COOK'S CORNER SHINY PAN, HOTTER OVEN MAKE BETTER, QUICKER CAKES.

Byline: Natalie Haughton Food Editor

If you're pressed for time, as most of us are these days, but would still like the luxury of baking homemade cakes from time to time (boxed cakes mixes - even doctored - never quite taste like homemade), take a look at the recently released ``Cakes From Scratch in Half the Time: Recipes That Will Change the Way You Bake Cakes Forever,'' by Linda West Eckhart (Chronicle Books; $24.95). The author shares shortcuts to shave time off preparation and baking time. They include reducing mixing times by 20 percent and baking times by 30 percent (by using a particular pan called for in the recipe) by baking at higher temperatures, which yield superior products in less time. ``A pro (behind the counter at a bakery shop) told me he bakes every cake at 400 degrees F and uses only shiny pans.'' With that tidbit, she got lucky and applied those tips to her system in the book.

Eckhardt uses only fresh ingredients - no chemicals or preservatives. She believes the book ``will help you make a great cake. And in half the time.

So get ready for updating classics with her method, as well as turning out creations like Toasted Triple Coconut Layer Cake, Triple Chocolate Orange Passion Cake, Red Raspberry Christmas Candle Cakes, Pumpkin Nut Loaf Cake, Butterfinger Cheesecake and Lemon Sweet Potato Bundt Cake With a Browned Butter Glaze. There are lots of yummy-looking color photographs to get you in the mood.

Give the following recipes from the book a whirl - and get in the swing of making homemade cakes.

APRICOT WALNUT LOAF CAKE

Almost pure white, studded with glorious apricots and nuts, this lovely tea cake calls for nothing more than a sprinkling of powdered sugar.

1 large egg

8 ounces dried apricots, chopped

1 cup water

1/2 cup (1 stick) soft, unsalted butter

1/2 cup granulated sugar 

2 cups sifted cake flour

1 teaspoon baking powder

1/2 teaspoon salt

1/3 cup orange juice

1/2 cup walnut pieces

Arrange rack in middle of oven. With Baker's Joy nonstick baking spray, spritz a 9x5-inch shiny aluminum loaf pan and the shiny side of a piece of foil large enough to cover top of pan.

Place unbroken egg in a bowl of hot tap water. Heat apricots and 1 cup water in a small saucepan until fruit is plumped. Set aside to cool.

Cream butter until light, then add granulated sugar and beat until fluffy. Add egg and beat well. Add flour, baking powder and salt in thirds, alternately with orange juice and 1/4 cup apricot soaking liquid. Mix until just moistened. Fold in drained apricots and nuts.

Pour batter into prepared pan, lay foil, shiny side down, loosely over top. Bake in a preheated 400-degree oven 25 minutes. Quickly remove foil and continue to bake until a wooden pick inserted in the middle comes out clean, about 20 more minutes. Cool in pan on a rack 5 minutes, then flip it out onto rack to cool completely. Wrap in plastic wrap to store. Before serving, sprinkle top with powdered sugar. Cut into slices. Makes 1 (9 x 5-inch) loaf cake.

From ``Cakes From Scratch in Half the Time: Recipes That Will Change the Way You Bake Cakes Forever,'' by Linda West Eckhardt.

SPICY CHOCOLATE BUTTERMILK SHEET CAKE

Moist, mysterious, fudgy and spicy, this rich chocolate cake is first cousin to a brownie. Leave out the spices if you wish for an almost traditional cakelike brownie. The caramel frosting is also fudgy, so don't be surprised when folks fight over who gets to lick the spoon.

4 large eggs

4 (1-ounce) squares) unsweetened chocolate

1 cup (2 sticks) soft, unsalted butter

1 3/4 cups sugar

2 cups cake flour

1 1/2 teaspoons baking soda 

1/2 teaspoon salt

1/2 teaspoon freshly grated nutmeg 

1 teaspoon ancho chile powder (optional)

1 1/2 cups buttermilk

1 teaspoon vanilla

Caramel Icing

Arrange rack in middle of oven. With Baker's Joy nonstick baking spray, spritz a 9x13x1 1/2-inch shiny aluminum baking pan. Place unbroken eggs in a bowl of hot tap water. Melt chocolate in microwave in a glass measure, about 1 to 2 minutes. Stir to make a smooth paste.

Cream butter and sugar in a stand mixer until light. Add eggs, one at a time, beating after each addition. Add melted chocolate and beat well. Sift flour, baking soda, salt, nutmeg and chile powder onto wax paper. Add to butter mixture in thirds, alternately with buttermilk and vanilla.

Turn batter into prepared pan. Bake in a preheated 400-degree oven, 20 to 25 minutes, oven until a wooden pick comes out clean. Cool on a rack. Spread Caramel Icing over warm cake. Cool. Cut into squares. Makes 1 (9x13-inch) sheet cake; 12 servings.

CARAMEL ICING: Combine 1 cup firmly packed dark brown sugar, 1/4 teaspoon salt, 1/3 cup whipping cream and 1/4 cup (1/2 stick) soft, unsalted butter in a heavy saucepan with a lip and bring to a boil over medium heat, stirring. Boil hard 2 minutes, stirring constantly, then stir in 2 cups sifted powdered sugar and beat with a wooden spoon until frosting reaches a smooth, thick, shiny consistency. Add more whipping cream as needed if it seems too thick to spread. Spread over warm cake.

From ``Cakes From Scratch in Half the Time: Recipes That Will Change the Way You Bake Cakes Forever,'' by Linda West Eckhardt.

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APRICOT WALNUT LOAF CAKE