sassy granny

I always use the lite or 1/3 less fat cream cheese and never had a problem with mine. Could you have mistakenly used self rising flour in place of all purpose ? I did that once in a chocolate pound cake and it raised up and ran over the side of the pan. I let it finish baking as best as I could but it fell to pieces when I dumped it out. It was a mess but tasted very good. it didn't all go to waste, may have gone to waist on me. I ate a lot of it.

Barb in Louisiana

I made the cake today. It is a really good pound cake. I had to substitute half of the regular flour to half self rising, so I didn't add any more salt. My large eggs were direct from the refrigerator. Had to soften the butter in the microwave so put it on half power (5) for 1 minute. It took a good bit of beating to get the flour all mixed into the sugar, eggs, and cream cheese mixture. I cooked the cake on the bottom rack of my oven, since the heat was only 325. It took 1 hour and 25 minutes to cook. I followed the directions and let the cake sit for 10 minutes then turned it out. I had no problems at all with the cake. No cracks, it stayed together really good. The taste is excellent. I will make this cake again. Everyone enjoyed it.

Barbie

I have made this cake several times. Sometime it comes out great and on occasion it doesn't rise well. I am very interested to see any ideas on why that could be. I use large eggs at room temperature and the cream cheese also at room temperature. I assume the beating and the salt is used to make it rise since it has not baking powder.

susiequilt

Anyone know if you can use a couple of small bread pans instead of the pan called for in this recipe?

Amock2

I can tell you from experience thatafter baking pound cakes for 50 plus years "things" happen. Barometric pressure, humidity etc. Can and do affect your baking. Bake another one and most likely it will be perfection!!! Am

Pinkiris

Thank you everyone for you input. I'll have to wait a few weeks before I try it again -- we ate too much of it since Easter. It wasn't pretty, but it sure tasted wonderful!!!

SewingSew

Sue,

Maybe the humidity level is effecting your cake. Try putting a pan of water in your oven on the rack below the cake. I hope this works. Sharon

NJ Quilter

I was going to suggest different humidity levels being the culprit as well. It's amazing how humidity; altitude; etc. can affect baking.