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  • Cream cheese poundcake

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    Old 04-07-2015, 05:26 PM
      #11  
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    Originally Posted by QuiltE
    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 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.
    sassy granny is offline  
    Old 04-07-2015, 06:50 PM
      #12  
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    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.
    Barb in Louisiana is offline  
    Old 04-08-2015, 04:33 AM
      #13  
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    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.
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    Old 04-08-2015, 04:45 AM
      #14  
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    Anyone know if you can use a couple of small bread pans instead of the pan called for in this recipe?
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    Old 04-08-2015, 12:51 PM
      #15  
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    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
    Amock2 is offline  
    Old 04-10-2015, 08:57 PM
      #16  
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    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!!!
    Pinkiris is offline  
    Old 05-20-2015, 04:26 AM
      #17  
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    Originally Posted by Pinkiris
    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?
    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
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    Old 05-20-2015, 04:41 AM
      #18  
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    I was going to suggest different humidity levels being the culprit as well. It's amazing how humidity; altitude; etc. can affect baking.
    NJ Quilter is offline  
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