View Full Version : Pound cake question
03-19-2007, 07:38 PM
I make pound cakes several times a year and most of the time they turn out great but every once in awhile the 'crust' seems to separate from the rest of the cake. Does anyone know why that would happen and what I can do to prevent that? It still tastes great, but is not as attractive for gift giving. Figures I made a double batch this time and it would happen. Oh well.
03-19-2007, 11:31 PM
Extra crust seems to be related to the sugar content, so try creaming the sugar and butter/crisco more. The amount of creaming that most tv chefs do is not enough for a pound cake. When I make my pound cakes, I cream for about 4 minutes on my kitchenaid stand mixer. You really do want a white, creamy color and if you touched the mixture, it would feel more creamer with fewer sugar crystals.
I used to sell cakes to friends and family when I was a teen. Pound cake was one of my two best sellers.
03-20-2007, 06:48 PM
Thanks for your insight. I'll try creaming the sugar and butter longer before adding my eggs next time.
03-20-2007, 08:37 PM
anyone have a good recipe to share. my daughter wants to send some cake to her aunts and i was thinking pound cake might be my best way to go.
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