Pound Cake Issues

Decorating By Mickey804 Updated 15 Feb 2007 , 10:31pm by jmt1714

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Mickey804 Posted 15 Feb 2007 , 8:16pm
post #1 of 3

I am made a 10x3" round pound cake for the first time...I used the baking strips and the heating core but my cake still did not come out. Here are the particulars:
USING MY NORMAL BUNDT PAN
* cake normally (in bundt pan) cooks on 325 for 1 1/2 hour and comes out moist and golden

USING A SINGLE 10" X 3" ROUND PAN
* used one baking strip on the bottom half of the cake pan
* used a heating core...I now see that I can use the flower nail and will try that next time
* in 10x3" pan can had a golden brown top that was only slightly rounded
* cake did not overflow
* after 2 1/4 hours cake bottom was still not completely cooked (can see that the lower half did not dry out enough, looks like butter and flour...tastes good but doen't look done) and top was beginning to crumble

Can anyone tell me why the cake is still not done after 2+ hours? Does it have anything to do with the fact that I only covered about half of the pan with the baking strip? (Do I need to use 2 to cover the entire pan?) I have read that baking dense cakes, like pound cakes, is really difficult in the larger 3 inch deep pans...dowe anyone out there have a trick to success?

I'm planning on baking another pound cake but this time I'm going to use either a 6x3 or 8x3 inch pan. Hoping that the much smaller pan with the flower nail and baking strips will actually cook all the way through.

Any advice is welcomed...SORRY SO LONG BUT I'M SO ANNOYED AND HAD TO VENT

2 replies
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JoAnnB Posted 15 Feb 2007 , 8:23pm
post #2 of 3

In my experience, more heat distribution is better. I use 2 or even 3 flower nails in larger cakes, especially the dense batters.

The nail is more valuable than the baking strips.

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jmt1714 Posted 15 Feb 2007 , 10:31pm
post #3 of 3

using baking strip on half the pan could be an issue.

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