Hi all. I'm not an avid baker. In fact, I've baked a pound cake 2 times. The first was thanksgiving eve. The second last night. The first looked promising during baking. It came out with a grade of c-. It was brown inside but very moist and tasty. It kinda smelled. I narrowed it down to the baking soda may have been old or collected refrigerator or cabinet smells. :( The second last night ticked Me off. It baked up and started overflowing the cake pan 2 times. It was a pan with the hollow tube in the center. I think i know a couple mistakes. 1 my little girl and I may have beat the batter too long when adding eggs and instead of using butter or shortening on the sides. Also i had to remove from the oven twice. I stuck the test stick in and gave a gentle stir to lower the bubbling cake lava. Finally after that and 25% of my batter loss it cooked. But it too cooked brown inside. I usr clear vanilla, ap flour, baking soda and powder and regular sugar. Other stuff too but those are the basics. Why have they looked ginger bread color but been moist and tasty. Whats this amateur daddy chef doing wrong?
at This point I can safely say that your pan is too small — but I have a great easy straightforward and lovely recipe for you — i’ll add all the trimmings — i’ll Be back a little later today...
- cold oven pound cake
- do NOT pre-heat oven -- using baker's joy spray or shortening (butter has water in it and the cake can stick) grease your pan and set aside -- if you use a cooking spray check to make sure there's no water in it -- spray well -- if the spary pools let it run off -- then dust with flour and hold the pan upside down and tap to remove all the extra flour --
- just get the butter out of the fridge -- then proceed to the butter instructions --
- 1 cup (2 sticks) butter -- cut each cold stick in half lengthwise then cut lengthwise again so it's in long quarters -- then cut into cubes -- spread the cubes out in one layer around the bottom and the sides of the bowl -- now collect the rest of the ingredients in the list... then proceed with instructions below -- this will give the butter the perfect time to soften just a bit --
- 3 cups sugar -- sprinkle all over the butter cubes and beat two minutes scraping the bowl down the sides and bottom at least once
- 6 large eggs -- using a slower mixer speed (like 2 or 3) add one egg at a time to above mixture combining until they disappear in between each addition -- scrape well after adding the 4th and 6th eggs -- then beat it for two timed minutes to stretch out the eggs -- the mixture should appear emulsified -- rather smooth -- no lumps --
- 3 cups all-purpose flour -- whisk or stir the flour in the top of the bag before you fill the cup measure with spoonsful of flour and level off the top -- place the flour into a separate bowl not the mixer -- whisking aerates and loosens up the flour and spooning into the cup keeps you from jamming too much flour into the cup like would happen if you just dig it out of the bag with the measure --
- 1 cup heavy whipping cream
- 1 tablespoon (or two) vanilla extract -- combine these two liquid ingredients
- add one third of the measured flour into the mixture -- combine -- add half the liquid-- repeat until all is incorporated, scraping well -- beat the mixture for two timed minutes -- pour into the 10 cup, greased and floured bundt pan -- place in the middle of the cold oven -- turn it on to 350 degrees -- for at least 70 minutes total --
- pound cake should crack later in the baking process and this allows the uncooked batter to rise up and finish cooking -- if at 60 mins the crust has not cracked -- very gently take a butter knife and cut the top only all around in a circle -- but be very very very gentle -- then bake another 15 mins --
- when you start checking for doneness -- insert a toothpick into the crack if it comes out clean and it feels set -- you can press on the crack a tiny bit to see if it is firm -- if not at this point turn the oven down 25 degrees and bake ten mins -- that last little push there needs to set up -- check it again and repeat if necessary -- then turn the oven down another 25 degrees -- you can also put a loose foil tent over the cake to enhance the last little bit to firm up -- after you remove the cake from the oven if you have a doubt about it's doneness -- leave the foil over it loosely -- after 20 mins loosen the sides with a knife held flat to the edges of the pan and around the cone in the middle too -- put a plate on top of the cake and turn it over voila!!! don't be afraid to let it brown -- that's the beauty of pound cake the outside is crunchy like a cookie and the inside is soft --
butter instructions
to glaze it -- combine powdered sugar, lemon juice and milk -- get it a little bit thicker than thinner -- pour it over -- lovely lovely
this is the list of ingredients
- 1 cup (2 sticks) butter
- 3 cups sugar
- 6 large eggs, at room temperature
- 3 cups all-purpose flour
- 1 cup heavy cold whipping cream
- 1 tablespoon (or two) vanilla extract
fwiw -- my friend jc gave me this recipe way before trisha yearwood published it in her cookbook -- it is a vintage recipe --
"I stuck the test stick in and gave a gentle stir" just insert it and pull it out -- no stirring needed 
if you want to respond and can't please start a new thread -- would like to hear from you on how it goes
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