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Pound Cake

post #1 of 6
Thread Starter 
Hi All! I have recently started making homemade pound cakes in a bunt pan such as the sundrop pound cake, orange crush pound cake, and cheerwine pound cake. They all came out wonderful and they got rave reviews. I have only made these cakes in a bunt pan but if I wanted to make them in a sheet pan say a 11x15 would it bake up just fine? I have a customer wanting a pound cake but she wants a sheet cake iced with buttercream icing. One other question is: My customer wants a plain pound cake not the sundrop, cheerwine, or orange crush. I am planning to use the cheerwine pound cake recipe I have and instead of using the 1 cup cheerwine soda it calls for do I just use milk instead? Here is the recipe I am going by:

1 cup unsalted butter
1/2 cup crisco
3 cups sugar
5 large eggs
1/4 tsp salt
2 tsp lemon extract
3 cups all purpose flour
1 cup cheerwine soda

Instead of using the lemon extract I am thinking about using 1 tsp almond extract and 1 tsp vanilla. And instead of using the cheerwine soda I will use milk. Will this recipe work, and will it cook up fine and not to dry in a 11x15 sheet pan? Thanks for any help I really appreciate it icon_wink.gif
post #2 of 6
You need to 2X this recipe for the 11 x 15 pan.

As for using milk, that's OK. But there is no leavening at all in this recipe??? no baking powder OR soda??? Do you whip the egg white and fold them in?

Use the magic cake strips when baking such a large pan to prevent humps.
post #3 of 6
Thread Starter 
No, the recipe does not call for baking soda or powder and I was wondering about that also. When I have made it before in the bunt pan it rose to the top of the pan. As for the eggs I just add them whole 1 at a time after creaming the butter, crisco, and sugar and mix it well after each egg. I have the ingredients to make this cake now so I might give it a trial run to see how it will come out. I wanted to get peoples advice first on it because I didnt want to waste all those ingredients if it didnt come out right.
post #4 of 6
Sonya, since you have successfully made this cake before, it should work equally well with your suggested substitutions.

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post #5 of 6
Traditional pound cake uses no leaveners.

Modern Pound cake uses leaveners and liquid to lighten the dense crumb of the traditional pound cake.

A cake that incorporates carbonated beverages is using the gas that is dissolved in the liquid as the "leavener" in the baked product. When heated, the liquid releases the gas, thus "rising" the batter ...

Traditional Pound Cake
1 pound salted butter
1 pound granulated sugar
1 pound eggs (weigh them)
1 pound all-purpose flour
1 teaspoon vanilla, optional
¼ teaspoon almond extract, optional

Modern Pound Cake
1 cup butter
2 cups sugar
5 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon baking powder
1 cup milk
post #6 of 6
Thread Starter 
Thank you all for the help! I did some googling and found a recipe called "mama's Pound Cake" from Paula Deen and it is the exact recipe I used for the cheerwine pound cake, except it calls for 1/2 teaspoon salt,1/2 teaspoon baking powder, and milk instead of soda. I think I will use this recipe to be on the safe side. My other question is to make this cake in a 11x15 sheet pan should I reduce the baking temp?
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