Since taking over my grandmother's business last year, I have yet to sell a pound cake because I just can't get it right. I have had a few people ask for her "wonderful" pound cake, but mine just aren't coming out like hers used to....
I bake my pound cakes at 325 for about an hour and when I take them out, I have about 1/2 of an inch HARD outer crust. I had a few friends say the cake was delicious and moist, but they didn't like the hard outer crust. It's like this EVERY SINGLE TIME, sometimes worse than other times. Do any of you have any suggestions???
This pound cake is fabulous:
Cream Cheese Poundcake
1 1/2 cups butter, softened 8 oz. cream cheese, softened
3 cups sugar 6 large eggs 1 1/2 t. vanilla 3 cups flour 1/8 t. salt
Beat butter and cream cheese for 2 minutes, until mixture is creamy. Gradually add sugar, beating 5-7 minutes until very light and fluffy. Add eggs, one at a time, beating just until yellow disappears. Add vanilla, mixing well. Combine flour and salt, gradually add to butter mixture, beating at low speed until blended after each addition. Pour batter into a greased and floured 10 inch tube pan. Fill a 2 cup, ovenproof measuring cup with water and place in oven next to tube pan.
Bake at 300 degrees for 1 hour and 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool in pan for 15 minutes; remove from pan and cool completely
I have always thought that poundcakes had a crunch crust on the outer portions... that is the southern way its done, at least here...I have been asked in the past to add a glaze, which I have done... this helps to keep it moist. Are you baking the tube pan or the rounded pans? I am normally at 325 but since I use the tube pan, it takes a lot longer than most!
I have never actually tested the temp. of the oven, so that could be it. I could try 300 next time.
Here is her recipe...
cream 3 sticks butter and 3 cups sugar.
add 5 eggs, one at a time.
then alternate 3 cups flour & 1/2 tsp baking powder (sifted together), with 1 cup milk.
i bake at 325 for actually 1 hour to 1 1/2 hour.
What are you greasing your pans with? The spray stuff crusts every time for me.
Here's a little blurb on making perfect poundcakes:
http://tinyurl.com/2jtngn
HTH
i second the overmixing suggestion. I have taken to putting my mixer on stir (the lowest setting) when doing the flour..
also check the oven temp. I bake my pound cakes at 325 for about 1 hour 15 minutes.
also, I know your people say the cakes are moist, but when I make my pound cake the recipe is pretty much the same except it has 2 stick butter 1/2 cup crisco.. make a pretty moist cake.. so much so that i have adapted this to other pound cake recipes
The current issue of cook's illustrated has a great in depth article on making pound cakes. I just read it less than an hour ago and it seemed very informative.
They went over butter and egg temperature, mixing information, and cooking.
Good Luck,
Julia
Thanks so much for the recipe, JodieF....I LOVE cream cheese in anything so I am sure I will love that one! Somehow I missed your post last time...I think I was posting at the same time!!
SouthernSuzieSweets, My mom told me that it was normal to have the hard outer crust, but others have said they didn't like it. Maybe it is a southern thing.
Thanks to everybody else too! I am definitely gonna try all these tips you have all given me! Thanks so much for helping!!!!! I am gonna make one tomorrow and I'll let you know how it turns out!!!!
And Jan...thanks for the great link!!!
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