KimK
09-22-2000, 07:20 AM
Last night I made the banana pound cake mentioned on this board. (After I finally found the banana liqueur - thanks everyone for your help there!)
The problem is that it's a tad mushy on the bottom - a full 1/4 inch of the cake is mush. The top is nicely browned, and I wouldn't have wanted it to be any browner. Therefore, I couldn't have baked it any longer.
What caused this, do you think? The cake is tasty otherwise. Thanks for your ideas.
The problem is that it's a tad mushy on the bottom - a full 1/4 inch of the cake is mush. The top is nicely browned, and I wouldn't have wanted it to be any browner. Therefore, I couldn't have baked it any longer.
What caused this, do you think? The cake is tasty otherwise. Thanks for your ideas.