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Title:
Recipe(tried): Southern Pound Cake comment -
Board:
From:
june/FL 2-21-2006
To:
 MSG ID: 0218349
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

Replies:
  ISO: Pound Cake--Help!!!
  Dianne-Alabama - 2-19-2006
 
MSG ID: 0218335
  1 Recipe(tried): Classic Southern Pound Cake and Tips for Dianne....
    Gina, Fla - 2-21-2006
   
MSG ID: 0218343
  2 Thank You: Gina - Southern Pound Cake
    june/FL - 2-21-2006
   
MSG ID: 0218345
3 Recipe(tried): Southern Pound Cake comment -
    june/FL - 2-21-2006
   
MSG ID: 0218349
  4 You Are Very Welcome June! (nt)
    Gina, Fla - 2-21-2006
   
MSG ID: 0218354
  5 Thanks June for the note!! (nt)
    Gina, Fla - 2-21-2006
   
MSG ID: 0218355
  6 Thank You: Classic Southern Pound Cake and Tips - Thanks Gina
    Dianne-Alabama - 2-23-2006
   
MSG ID: 0218378
  7 My Pleasure Dianne...Hope it Comes Out Great!!! (nt)
    Gina, Fla - 2-23-2006
   
MSG ID: 0218380
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