This is a note to Dianne about her "soupy" pound cake.

I just finished taking the Southern Pound Cake out of the oven - Gina's recipe. It is a wonderful recipe, BUT, if I had taken it out of the oven in the 70-80 minutes, it, too would have been soup in the middle. When I touched it with my finger it was still wet on top, so I didn't even bother with a toothpick, just stuck it back in.

I had to leave it in a full 12 minutes longer. At that temperature it didn't get too brown, and it came out beautifully.

And I had let all the ingredients come to room temp before, too. I have a similar recipe called Shrewsbury cake and I can't follow the directions on time for it either or it falls, I always add 10-15 minutes more - a full 90 minutes at 325 seems to work better with my oven. Everyone's oven is different, so you might want to try leaving your cake in a bit longer than the recipe is telling you.

Thanks, Gina - This is a keeper, I will put it in the freezer for Friday's company.

Love, June