fill into two pre-heated baking dishes (this tempered glass dish holds the same quantity as the cast iron pan I used), top with butter flakes, bake in a preheated 395 F oven until cooked through, about one hour (depending on the moistness of the fruit); (the cake will feel solid to the touch after 30 minutes, but will still be raw in the center. To check for doneness, best cut a line in the center and carefully lift a bit to see if the center is cooked)