Pound Cake issue…
Posted: 08 April 2013 02:34 AM   [ Ignore ]
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Hi all,

I am new to baking, and I have always wanting to bake my own pound cakes.

So, I googled pound cake recipes on the Internet.

I picked a pound cake recipe on: tasteofhome (Coconut Loaf Recipe)

Here is the original ingredients
  1/2 cup butter, softened
  1 cup sugar
  2 eggs
  1 teaspoon vanilla extract
  2 cups all-purpose flour
  2 teaspoons baking powder
  1/2 teaspoon salt
  3/4 cup 2% milk
  1-1/4 cups flaked coconut

I tried this recipe 2 times.

First time, it was on last Sunday:
I didn’t use flaked coconut, so I left it out.
But I kept the rest same.
I baked it for 1 hour and under 350F, then, the pound cake came out dry,hard,and no taste to it at all.

So, (2nd time)
I just tried it again, with little bit of modifications to the original recipe.

  1/2 cup butter, softened —->    salted butter   1min in the microwave.
  1 cup sugar             —->  1.2cup+2.5tea spoon
  2 eggs
  1 teaspoon vanilla extract —->  2 teasppon vanilla extract
  2 cups all-purpose flour   —->  1.5 cups
  2 teaspoons baking powder
  1/2 teaspoon salt     —->    0
  3/4 cup 2% milk       —->  1 cup
  1-1/4 cups flaked coconut —->  0

I baked it for 35minutes, under 350F.

So, the pound cake came out super dark, somewhat moist, and very greasy

:(

What did I do wrong?

Please help..


p.s
Both times, I added 2 teaspoons of Moist cake mix..

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Posted: 10 April 2013 01:18 AM   [ Ignore ]   [ # 1 ]
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Hi CharlesT, and Julie,

Yes,,, I completed melted the butter…  ;(

I guess I shouldn’t have melted it?


Do you have any recommendations for the pound cake recipe?

I’m trying to make the same pound cake that they sell at Costco..

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Posted: 28 April 2013 01:48 PM   [ Ignore ]   [ # 2 ]
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CharlesT - 10 April 2013 04:29 AM
Learning to Bake - 10 April 2013 04:18 AM

Yes,,, I completed melted the butter?  ;( I guess I shouldn?t have melted it?

Not in this recipe. Most cakes call for “creaming” the butter, and the butter has to be “soft”, not melted or right out of the fridge. The instructions for this recipe say “cream butter and sugar until light and fluffy.” You weren’t able to do that, so your batter didn’t hold nearly as much air as it should have, producing a dense product. It probably also made it greasy. The butter should be between 60 and 65 degrees….if you have a thermometer, that’s the best way to know.

Rose has a very excellent pound cake in the Cake Bible. Cooks Illustrated also has a good one:

http://www.cooksillustrated.com/recipes/detail.asp?docid=8027

You gotta get that creaming nailed, though, because their recipe has no baking powder.

Hi, do you have the link for Rose’ pound cake recip?

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Posted: 30 April 2013 06:15 PM   [ Ignore ]   [ # 3 ]
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If I remember right, the pound cake recipe in TCB calls for a bunt style pan.  What kind of adjustments would one need to make to it in order to bake a double layer, 9” cake?

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