|
Originally Posted by QuiltE
(Post 7156142)
Did you use regular cream cheese?
..... or one of the low fat? fat free? spreadables? A substitution from the original type of cream cheese could change the outcome. |
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.
|
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.
|
Anyone know if you can use a couple of small bread pans instead of the pan called for in this recipe?
|
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
|
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!!!
|
Originally Posted by Pinkiris
(Post 7154926)
I have been using the recipe for this cake that Kacklebird posted back in 2011. I have made it twice with no problems. The last two I've made have been a different story. I made one this week for Easter dessert and it was a disaster! The cake rose up in the pan then cracked so the top looked like stairs. The part around the center of the pan was higher than the edges. When I took it out of the pan, several large pieces broke off it around the bottom. It tasted delicious but looked pathetic!
The recipe has very specific directions about mixing and adding ingredients, which I followed exactly. Any ideas as to what went wrong? 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 |
I was going to suggest different humidity levels being the culprit as well. It's amazing how humidity; altitude; etc. can affect baking.
|
| All times are GMT -8. The time now is 02:31 AM. |