I have a request for a chocolate chip pound cake and it will need to be in the fridge (b/c of icing and filling) but I've learned on here that usually cakes make with butter have a drier consistency when refrigerated ...So...does anyone have a good recipe for a pound cake that has been refrigerated without being dry?
Thanks so much!! [/code]

Anyone?

That is certainly news to me....I am sure if you wrap properly and only have in fridge overnite you will be fine. I made mini cakes from pound cake last week and put the uglies in fridge...ate the last one yesterday and it was just as good as the ones that went out the door.

That is good to know...is there a specific recipe you use for your pound cake? I've done many cakes, but funny thing...not a pound cake. If it's not a family secret or anything like that, and you're willing to share, I'd appreciate it! Thanks, minicuppie!

Oh, and I love that you call them the 'uglies'.... lol!!!

3 cups Swan's Down cake flour
3 cups sugar
1/2 tsp of salt
1/2 tsp baking powder
8 oz sour cream
3 sticks of butter
tsp vanilla or other flavoring(s)
6 eggs

sometimes i dump all the ingredients in together and mix or you can use the creaming method for the wet and sift the dry ingredients. Bake 40-50 minutes at 350. This is a moist pound cake. I'm sure with a frosting and fillilng, it will stay pretty moist as long as it's not in the fridge for too long. I wouldn't make it more than a day ahead or just the night before it's delivered/picked up.

Thanks, DeeDelightful!

My recipe is no secret but nothing special, either. I use one that has cream cheese. HTH.

My recipe is no secret but nothing special, either. I use one that has cream cheese. HTH.