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Cake dense and gummy

post #1 of 11
Thread Starter 

Hi I would like to know possible reasons for a cake turn dense ,thanks in advance

post #2 of 11

What cake turned dense?

post #3 of 11
Thread Starter 

is a wedding cake  ,pound cake  no milk ......:(

post #4 of 11
post #5 of 11
Thread Starter 

YES I KNOW BUT IT WAS COMPACT ,LIKE IT DIDNT RAISE

post #6 of 11
If it didn't rise at all then forgetting to add baking powder or bicarb, or using one that was past its prime, or underbaking it.

Im a little lost at the comment about cakes with no liquid being dense as that's not necessarily fact at all.
post #7 of 11
Thread Starter 

Hi  I think my problem was the flour ,I bought one that says all purpose but didn't say self rising ....

post #8 of 11
All Purpose is regular, real, nothing but flour. Self rising is completely different and should only be used in recipes that specifically call for it. I personally don't use it because it isn't guaranteed to give you the same results every time.
post #9 of 11
If you expected it to be self raising then it was definitely the flour.
post #10 of 11
Thread Starter 

I always used presto   but instead I bought a walmart brand     ,someone knows what kind of flour is Presto????

post #11 of 11

Blue box ?  Presto: "enriched self-rising flour with baking powder and salt added"

 

https://www.reilyproducts.com/122-Lb.-Self-Rising-Cake-Flour

 

The traditional pound cake consists of equal amounts of butter, sugar, eggs, and flour. No leavener is add as the air beaten into the batter raises the cake.

Using self-raising flour gives you a bit of insurance - even if you have not beaten the eggs or creamed the butter and sugar sufficiently. 

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