A New Look at an Old Pound Cake Recipe, the Pros and Cons
Posted on Feb 20 2013 at 09:25:31 AM in Food & Drink
Forty years ago my sister sent me the ingredients for a pound cake. It is extremely rich, and delightfully flavorful. The one difficulty with the recipe is that the cake has unfailingly stuck to the pan. I decided to update the recipe and try a new pan.
Making changes to cake recipes is tricky. One never knows how the result will actually come out. Will it be too dry? Will the oven time need changes? How much beating is enough? The pound cake recipe my sister sent me all those years ago called for baking in a bundt or tube pan. As the cake starts out in a cold oven, slowly heating to a very low temperature over a lengthy baking time, using an angel food cake pan or other pan that separates at the base is disastrous. I say this from experience. The oven was a mess.
Difficulties with this Recipe
The one problem with the cake is that it has always stuck to the pan. It comes out in pieces. It is still delicious. It can be used cut into a trifle. It can be used as shortcake with fruit over top. It is just not very pretty. An angel food pan would have been ideal, as it is easy to run a knife around the edges to separate, lift out the tube portion and then run the knife around the base. But it cannot be baked in that sort of pan. My thought has been that using a couple of loaf pans would work. The recipe is large, and easily could make 2 smaller loaf pans. A loaf pan has straight sides, making it simple to line with parchment, and thereby eliminating the problem of sticking to the pan. This is not possible in a bundt or other solid tube pan, as they are generally patterned. But, I wondered, how about a silicone bundt pan?
Changes and Substitutions
Today I decided to take the plunge and try out the silicone bundt pan. I also decided to change the recipe slightly. The old recipe tastes marvelous, so taste was never the problem. I recently wrote an article about using coconut milk in place of regular milk or cream for recipes, and decided to try this out. The original recipe called for lemon flavoring. I substituted a very small amount of pure lime oil. These flavors lend a slightly tropical flavor. Tropical sounded really nice to me, on a day that started out at minus 12 degrees.
The original recipe calls for placing the pan in a cold oven and setting the oven temperature to 325 degrees. Timing for the cake was 1 1/4 to 1 1/2 hours. Perhaps because I added things to the recipe, with a little more liquid, a little more flour and an extra egg, it took a full 2 hours to bake all the way through. Making this again, I believe I would start the cake in a preheated 325 degree oven and see how that affects the outcome. For now, though I used the silicone bundt pan, the cake still adhered. The flavor is fantastic. Next time, loaf pans will be the star of the day. Here is my recipe.
Tropical Pound Cake
3 sticks unsalted butter
1 1/2 teaspoons vanilla
1/4 teaspoon Boyajian Pure Lime Oil, or substitute the grated rind of one lime
3 cups all purpose flour
1 1/4 cup coconut milk
Cream the first 3 ingredients together. Add the eggs one at a time, beating well after each addition. Add in the flavorings. Beat in the flour in 3 separate additions, interspersed by the coconut milk.
If using a silicone bundt pan, spray the pan with cooking spray. Pour in the batter and set the pan on a small baking sheet in a cold oven. Bake for approximately 2 hours, or until a long skewer inserted in the center comes out clean. Allow to cool in pan before removing.
If using 2 loaf pans, spray each with cooking spray, and then cut two pieces of parchment for each pan. One piece should fit the length of the pan, extending up the sides as well. The second piece should fit the width of the pan, plus extending up the sides. Spray a second time, to ensure easy removal later. Start the loaf pans in a cold oven, set the oven to 300 degrees and bake for approximately 1 hour, or until a skewer inserted in the center comes out clean.
About The Author
My name is Chris Rawstern and I have been on a cooking and baking journey for 42 years. Many people have asked what A Harmony of Flavors means. Have you ever had a meal where the visual presentation was stunning, the smells were incredible, the taste was so remarkable that you ate slowly savoring every bite, wishing the experience would never end? Then you have experienced what a truly harmonious meal can be like.
My passion is to teach people how to create a Harmony of Flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own.
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