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Pound Cake

Pound Cake help

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Pound Cake help

roxlet | Nov 11, 2008 10:03 AM

In the last few days, I have attempted making pound cake twice, and neither time has been a complete success. My son asked for marble pound cake, so I googled it and came up with a CIA recipe that seemed reasonable. The verdict was that it was "too fluffy" and a bit dry. Moreover, the bottom and sides of the cake were definitely overdone. Today I tried The Best Recipe version. Since they didn't have anything about making a marble pound cake, I just followed the method from the last recipe: melting some bittersweet chocolate, mixing it with part of the batter, and dotting the chocolate batter on top before swirling it. By the time the cake was done, the sides and bottom of the loaf were burned, and the chocolate had sunk to the bottom of the batter. After trimming the burnt portion of the cake, I tasted it and felt that it was much closer to being a true pound cake than the previous recipe. The CIA recipe had baking powder, but the Best Recipe one had no baking powder but a larger number of eggs. The temperature of my oven seems to be OK, so I am baffled as to why these cakes keep burning. I have never had this problem before, and I am beginning to think it has something to do with a special pound cake chemistry. Does anyone have experience with pound cakes? I would appreciate any ideas.

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