Cake baking question

2 things the extra eggs may have done it....If you can you should use the volume like cup measure regular eggs and then determine how many extra you needed. If it's really heavy, it was too moist or it didn't cook long enough.....If a door was opened on the oven, it probably didn't hurt unless it was slammed shut....


My recipe is
9 eggs
3 cups flour
3 cups sugar
1 tablesspoon Vanilla
1 and 1/2 cups of vegetable oil

Mix well and then mix for 4 minutes pour in well greased and floured tube pan at 300 for 1 hour and 30 minutes
Just remember you can toast that pound cake and put ice cream and sauce on it so all is not lost!

Have a blessed evening.

 

A pound cake is not a light and fluffy cake. It is a dense and heavy cake. How many of your eggs are you using to measure 1 large egg? I often use 12 eggs instead of 10 in a pound cake without much change. Some people like a pound cake a little bit 'eggy'.

 

This recipe was given to me by a lady who used to own a catering business but has since retired. It is a wonderful cake,if you decide to make it, always place a foil covered sheet pan under the Bunt pan because this cake will sometimes overflow. The crispy little cookies that the overflow makes is a special treat for the cook.

Judie's "Big" Pound Cake
January12,1998

3 c. sugar
3 c. flour
6 eggs
2 sticks butter (softened)
1/2 c. shortening
1 c. milk
1 tablespoon vanilla
3 tsp. baking powder

Place all ingredients in a LARGE bowl .....
Beat 5 minutes on high speed
Pour batter into large tube or bunt pan (WELL greased) (OR 1/2 sheet pan)

Bake 350 for 45 minutes - 1 hour (until toothpick inserted in center comes out clean)

Allow to cool in pan until luke warm. Once removed from the pan, I let it sit on a wire rack and cover the whole thing with a heavy towel, till the next day ... This allows the "crunch" to form. If you flip it onto a plate or serving platter right away, the part that *was* the top (open end of pan) can get soggy.
Dust with powdered sugar

The pan I prefer to use most often (for a Bundt)is an old Nordic Ware 14 cup capacity, very big & VERY heavy. It was my Grandmothers, I don't know they make it anymore.

It fits perfectly in a 1/2 sheet pan.

As far as the texture ... The best way I can describe it is "velvety" and rich. The top (open end of pan) gets the most delicious crispy little "crunch".

 

Quote:Ok, I have to try this one!!!

 

You know I've never met a pound cake, moist or not that I couldn't eat. Once, I had a cake crumble and I just made triffle!

Have a blessed day. Y'all...

 

Quote:I was thinking your cake was prob perfect!