(Sorry, that should read "Poundcake". I tried, but it wouldn't let me edit the title! Fruedian slip, though, as it looks a bit like a pancake!)
Oh, bother. I was so excited to make this cake for friends coming in this weekend and it is terrible. It came out really small, dense and doughy. What did I do wrong. The only things I changed in the recipe was rather than margarine, I used Brummel & Brown, also when it specifically says to alternate the dry ingredients and milk, "starting and ending with the flour" I started with the flour, but forgot to end with it.
Could the yoghurt in the B&B have changed the chemistry?
Could the flour thing really have made that much of a difference?
I think my backing powder was in good shape, but could that be it.
Any assistance would be appreciated.
[This message has been edited by Beth Y (edited 06-22-2000).]
Can't explain what went wrong w/yours - certainly expired baking powder could have contributed. Also, not beating it as much as you could (to incorporate air), may have been a cause. Don't worry though; you're not missing much! Ours turned out OK size-wise, but was rather bland & boring, & we grew tired of it rather quickly. One of the few duds we've ever come across in Cooking Light. (Didn't the editors pick this as one of their favorites?) As a substitute, would suggest the Mocha Double-Fudge Brownies (June, 2000), or Double-Chocolate Cream Pie (July). The brownies turned out fine; haven't tried the pie, but see "joanieb's" July Recipe Feedback posting for a rave about that. Good luck.
You've heard of a shot in the dark? Well, this is it-- and like a shot in the dark may be completely off target. I was looking at the B & B today in the market. Did you use the stick version or the soft? B & B suggests using the sticks for baking, presumably because the fat content is greater.)
Out in left field? Ah well. I tried...
...do we have a shot in the dark icon..?
[This message has been edited by Gail (edited 06-23-2000).]
I made this pound cake this weekend and thought it was very good and so did everyone who tried it. I think your problem was definately the B&B. I used tub margerine to make cookies a couple of years ago and they didn't really turn out too well. Now, I always use the stick butter or margarine. Also, if you soften the butter in the microwave and if you melt it to liquid form, that also seems to affect the outcome. Now, it really depends on the recipe, but those are things I am careful of. Mmmm, I am thinking about the rest of the cake that is at home and it is making me drool!
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