Old-Fashioned Pound Cake

[Henrietta23]

Made the cake today too. I'm eating it as I type with a scoop of homemade vanilla ice cream. It's still warm. Mmmmmmmmm!

 

[Henrietta23]

Here's mine fresh from the oven:

Served with this:

 

[MissPrissy]

Yummy!

You all can cook awesome cakes!

 

[Marlinchaser]

keljonma wrote:
Old-Fashioned Pound Cake

Pan: 10" tube,

Note: Instead of using the tube cake pan, use a 9" cheesecake springform pan plus a 9" round cake pan.

.

What is a tube pan, or a cheesecake springform?

can I use a regular loaf pan? if so how do I adjust temp/timing?

Edited because once I say Hens cake could I use a bundt cake type pan?

 

[wegotchickens]

OK. I can usually cook, but managed to TOTALLY screw up pound cake recipe #2, that used Crisco.
I SWEAR I added all the ingredients in the order listed.
And my teen thoroughly beat in each additional egg. We poured it into 2 loaf pans and put them in the oven.

Noticed 45 minutes into it that the loaf pans were overflowing into the bottom of the oven.
So I put a cookie sheet underneath.
And they continued to overflow... and overflow... and overflow.
Finally the cake pans had 1/3 of the batter left.
Those mini loaves tasted great, but obviously I did something wrong. What could it be???
I KNOW I added all the ingredients, both kids are my witnesses. Was it too much batter for 2 loaf pans? But why overflow until more than 1/2 was gone from each? I'm sooo confused

 

[Henrietta23]

Quote:
What is a tube pan, or a cheesecake springform?

can I use a regular loaf pan? if so how do I adjust temp/timing?

Edited because once I say Hens cake could I use a bundt cake type pan?

I think so. The tube pan has a special bottom that helps the cake come out more easily but if you grease and floor a Bundt pan it should work. Let the cake cool well before removing from the pan.

 

[Buster]

Ok people, I made another pound cake to see if I could do better this time and here are the pics:

By the way, it tasted great with the peaches and vanilla chocolate chip ice cream!

Thanks again everyone at BYC for helping me!

 

[airmom1c05]

Quote:
Bet yours was better than mine!

My husband and I had mine with ice cream tonight. The ice cream helped. Upon reading this yummy sounding recipe, I'm certain that more flavoring and perhaps a pinch of salt would have improved it GREATLY! I've never seen a pound cake recipe that called for 10 eggs before, and I understand you use 12! GRACIOUS! Bring out my husband's cholesterol medicine!

My old recipe did call for a whole pound of butter. This new one I just used only had 1/2 lb. butter. When I see a recipe using Crisco, I substitue the butter flavored Crisco sticks. That's what makes my original Toll House recipe of chocolate chip cookies with pecans so popular with my friends and family at Christmas. Butter tends to make my cookies get too even though I cool them on a wire rack completely before packaging them. My mom taught me to substitute Crisco for butter in that recipe, but my brain wanted that butter flavor. The butter flavored Crisco sticks were an answer to my prayers!

 

[MissPrissy]

Using home grown eggs the omega 3 fatty acids are higher and make them very healthy to eat. It is GOOD cholesterol not the bad kind in the eggs. An egg is natures perfect food! Now putting 12 of them in a cake with sugar might not be so healthy for your husband nor for any of us. LOL But a body needs a little sweet to balance everything else out so a small piece of cake can be considered theraputic. If not physically them mentally! LOL

This is a really good cake and I add double the amount of flavoring when I use lemon extract.

You can use varying flavors and really make this an all purpose cake - like my lemon and poppyseeds or tuffoldhens peanut butter icing.

Yummy!

I do suggest that it be baked in very deep pans otherwise there will be an overflow issue.

 

[wegotchickens]

Quote:
I REALLY wish I'd taken pictures of our 'overflow issue'...