MJ, I don’t have the magic answer to your wings issue, but your pan capacity should be OK, as it is the size calleed for in the recipe. Perhaps post a question over on the blog once Rose get back from vacation?
Seems like I’ve had that happen a couple of times on chocolate pound cakes. I thought the sides of the pan were getting too hot, so I started using cake strips and it stopped. The loaf won’t be as domed, but I think it bakes more evenly.
I baked the pound cake from TCB today. It didn’t happen with this recipe. What I did differently is not use the non stick spray. Instead, I greased the bottom, applied parchment then greased the entire pan and then dusted with flour. The pound cake came out perfectly.
Matthew, do you think the spray made the sides too slick and that is why it raised so high?
After having the problem of the Many Splendid Quick Bread looking as though it has sprouted wings, I bought the Chicago Metallic 8 1/2 x 4 1/2. This time, I did not use a spray; instead, I greased and floured the pan. The results were much better. The bread looks perfect to me.
I brushed the simple sugar syrup on the bread while it was still warm, to add a slightly sweeter taste.
I know he would definitely love it. I am traveling this week so I won’t be able to bake that cake until I come back. I am, though, baking 3 loaves to take on the plane with me-one for each of my children. None of my kids have any of the equipment needed for baking or I would bake in their house.
My daughter in law has a convection oven. When I was there after I first started baking, I baked a quick bread using the batter method…OMG!!!! What a disaster!!! I had no idea, at that time, a convection oven cooks hotter.