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Pound cake

post #1 of 4
2/2/05 at 1:16pm
Thread Starter 
I have a great recipe for pound cake but every time I cook it (in a 9" circle pan) the sides are tough-I'm afraid someone might lose a tooth icon_biggrin.gif - and really brown but the middle is perfect. What am I doing wrong?? The recipe calls for it to be cooked in a tube pan. Uhm...what is a tube pan? Should baking in a circle pan make that big a difference? Any suggestions will be a big help. Thanks a bunch!
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post #2 of 4
2/2/05 at 1:34pm
Tube pan is pretty much a bundt pan. You know it's round and has a hole in the center. ALOT of pound cakes are baked in these. I think you may be baking it too long. It is nothing like baking a cake. You know sometimes you can forget about your cakes and by the time you get them out they have released itself from the pan. Well you can't do that with a pound cake. You have to make sure you leave your pound cake in the appropriate time called for and no longer.. Hope this helps! icon_biggrin.gif
A woman is like a bag of Tea.
You don't know how strong she is until you put her in hot water.
Sweet Days and Happy Baking!
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A woman is like a bag of Tea.
You don't know how strong she is until you put her in hot water.
Sweet Days and Happy Baking!
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post #3 of 4
2/3/05 at 7:02am
Thread Starter 
Thank you for the advice briansbaker. I appreciate it!
Smile...it's makes people wonder.
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Smile...it's makes people wonder.
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post #4 of 4
2/5/05 at 9:42pm
It could be that the outer edge is cooking quicker that the inner portion of the cake.

If you are following the instructions for a tube/ring cake, the temperature is probably set higher than would be necessary for a round cake.

Drop the temperature back by 25oF and increase the baking time by 15 mins. Carefully check after 10 mins until done.

Don't forget to keep a record of any changes to your recipe.
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