With all the controvery over mix or scratch, I decided to give another scratch recipe a try!! Ya for me 
I made a vanilla butter pound cake, with a cinnamon swirl in the middle of the batter and will frost with a cinnamon buttercream icing.
I made the cakes in my Grandmothers beautiful bread pans that she made bread daily out of 
I will post a pic of them when I get them out of the oven.
Thanks!!
I tried... 
Baked @ 325 degrees. (Just like the directions said) Checked after 30 minutes and it looked good but was like jello in the middle. After 20 minutes longer. This is what I have.
Oh, well..... My son has bee wanting me to make him some cake balls
Oh goodness. I hate when stuff like this happens! It was a valiant effort!
Elle
What are you talking about this cakes still looks good ....lol just fill in the entire middle with icing until you get an even top . so it will be icing with cake 
lol
Oh Yeppers! It tastes terrific! The pic is a bit deciving though.... The center sank down to less than an inch. I cut about 3 inches from the middle of each cake and added amaretto creamer and made cake balls with it. The ends are completely edible with a glass of cold milk
Thanks for the responses. I just wish I knew what I am doing wrong. I really want one to turn out for me ;-(
Try again another day!
They DO look decieving if they were an inch in the middle. They look pretty good to me. I've been wanting to make some pumpkin loafs for a few days now. Looking at those loafs is really hungry for them.
OK. You've motivated me. I'm making them tomorrow.
Thanks for the motivation. 
Did you check to make sure your oven is calibrated? Adverse baking results with an already tried and true recipe are usually the result of that!!
Are you closing the oven door hard? That can cause it to sink or if you keep opening and closing oven to take a peek can also cause it to sink.
Also jiggling the pans too early can cause it!
sweetinspirations...first let me say, i am SO PROUD of you!!!!!!
second, i think i know exactly what went wrong.. i read your post and thought to myself...'could this be it?...lets see where she is from.' yup. you are from texas (so am i) and you know what? i think its the leavening agents. there was this one recipe that i tried over and over and over again, each time it would fall (and the others wouldnt), so because the cake tasted amazing, i didnt want to give up...i went on a hunt to figure out the chemistry of the ingredients and procedures. it turns out that at sea level or low elevations, you dont need nearly as much baking soda/powder as at higher elevations (joy of cooking info paraphrased). so for my elevation (north texas) i am using about 1 tsp of powder/soda instead of 1 tablespoon and it is working perfectly now. i re did the recipe after reading that info a couple of times with different measurements and 1 was just what it needed. dont give up! try it again!!!
what did the recipe call for?
OH! Thanks for the help girlfriends!!
melysa:
I used the Butter vanilla pound cake recipe from here on CC. The only thing I done different was the vanilla, I did not have the vanilla bean so I used pure vanilla extract.
Yeppers, here in west Texas, we are pretty low in elevation...The recipe calls for 3 tsp bp. That very well can be the solution! Because it looked pretty good, I was very gentle with it. It looked golden brown and fairly tall, then I moved it to test it and the middle just wiggled like jello!
What do you think?
so it rose pretty well until almost done , then fell?
mine would do that , then towards the last part of baking, it would deflate.
i would say, feel ambitious again tomorrow and try it again with only one teaspoon. see what happens! if you dont want to use all the ingredients again, try cutting it in half. let me know how it goes, i'm curious to see if that really was the culprit.
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