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I have a recurring pound cake problem that no one seems to able to help me with. I make pound cakes from scratch and frequently get a wet, heavy spot along the bottom fourth of the cake, whether it is a loaf or tube ir /bundt pan. I follow recipes meticulously, never substitute ingredients, and my oven is calibrated properly. My grandmother called this a "sad" cake and knew what I was talking about when I described it. Increasing the cooking time does not affect the outcome. I use a KitchenAid mixer and believe that I mix appropriately. Any suggestions? I am tired of wasting time and ingredients and most of all, I miss that wonderful cake!

Replies:
 
Claudia, Louisiana - 2-22-2000
 
1
   
Chiqui, New Orleans - 2-22-2000
 
2
   
Nan(SC) - 2-23-2000
 
3
   
Claudia, Louisiana - 2-23-2000
 
4
   
Nan(SC) - 2-27-2000
 
5
   
AJ in Maryland - 9-13-2000
 
6
   
Deb in Upstate NY - 10-21-2000
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