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!