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Bakers: I need help with recipe adjustment. Cake falls.

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Bakers: I need help with recipe adjustment. Cake falls.

jmnewel | Sep 28, 2011 11:27 AM

This recipe appeared in the newspaper magazine Parade more than 10 years ago. I have made it at least a dozen or more times. It has the most wonderful flavor, but I have never been able to keep the cake from falling in on itself. Please help me make a better looking cake!

Leon Knowles' Madeira Pound Cake

2 1/2 cups sifted flour
2 cups sugar
1/2 teaspoon salt
3/4 teaspoon baking soda
1 1/2 teaspoons mace
1 cup butter or margarine
3 eggs
1 cup sour cream
1/2 cup Madeira
1 teaspoon vanilla

Resift flour with sugar, salt, soda, and mace. In large mixer bowl beat butter until softened. Add eggs, sour cream, Madeira, and vanilla. Add sifted dry ingredients and mix t low speed until blended. Beat at medium speed 3 minutes. Pour batter into a greased and floured 10 inch tube pan. Bake at 325° F. for 1 hour to 1 hour and 15 minutes, or until cake springs back when lightly touched. Cool 5 minutes, then remove from pan and cool completely.

I use butter and extra large eggs. The pan is a dark Bundt pan that is quite thick. I have tried lowering the baking temperature to 300° and baking for 1 1/2 hours. I have used 2 loaf pans. All give the same result. The cake looks beautiful coming out of the oven. I set it on a wire rack for the required time, but when I go to turn it out of the pan, the cake has settled about an inch. This makes the cut slices look pasty inside, almost as though the cake weren't cooked enough, though it tastes fully cooked. I serve it with a caramel sauce and a dab of creme fraiche to cover up the unattractive interior of the slice. Please tell me what I am doing wrong. A cake this good should look good, too!

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