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Published: November 02, 2009 09:55 am    print this story  

Cook’s Corner

By Ann Hudson

Sunday, November 1, 2009 — Over the years I have had a lot of calls about the failure of cakes and difference in flour. I hope this column will answer some of your questions.



Five Flavor Pound Cake



˝ lb. butter or margarine

˝ C. Crisco

3 C. sugar

6 eggs

1 C. sweet milk

3 C. plain flour

1 tsp. baking powder

pinch of salt

1 tsp. each: vanilla, lemon, coconut. almond and butter flavoring



Cream butter and Crisco; add sugar. Beat until fluffy. Add one egg at a time. Keep beating. Sift dry ingredients together; add flour and milk alternately, then flavoring. Grease and flour cake pan. Bake at 325° degrees for one hour and 10 minutes in preheated oven.



Making the Best Pound Cakes



Cream that butter; add eggs

The most important step in pound cake-making is creaming the butter or shortening with an electric mixer. The air whipped into a cake during creaming makes the cake rise during baking.

Beat the butter until soft and creamy; about two minutes Gradually add the sugar, beating at medium speed. The amount of time we cream the butter and sugar is approximately five to 10 minutes.

Add eggs, one at as time, and blend just until the yellow disappears (about 30 seconds). We use large eggs for our recipe testing. Overmixing during this stage incorporates too much air, causing the cake to overflow and fall.

Different flours for different recipes

Two kinds of flour are used in pound cake recipes—cake flour and all purpose flour. Cake flour is milled from soft wheat and yields a soft, fine texture.

All purpose flour is milled from both hard wheat and soft wheat and yields a taller, firmer cake. Some all purpose flours milled in the South are from soft wheat, which makes them comparable to cake flour. If a recipe calls for all-purpose flour, we use national brands.

The bonus of using all-purpose flour is that it doesn't need to be sifted. Cake flour does need sifting. If you find yourself out of flour, don't attempt to substitute self-rising flour for all-purpose flour. To substitute all-purpose flour for cake flour, use one cup minus two tablespoons of all-purpose flour for the equivalent one cup of cake flour.

Whatever flour is used, add the flour mixture alternately with the liquid, beating at low speed of an electric mixer. Be sure to begin and end with the flour mixture, beating only until each addition is blended into the batter.



A Guide to Solving

Pound Cake Dilemmas

Problems and possible causes

• Batter overflows: Too much batter in pan; overmixing.

• Sticky crust: Too much sugar; underbaking.

• Damp cake: Cooled too long in pan; underbaking.

• Tough crust: Overmixing; not enough sugar, fat or leavening.

• Sinking in center: Underbaking; removed from pan too soon; exposed to draft during baking or cooling; too much liquid, leavening or sugar.

• Heavy texture: Not enough leavening; old baking powder or baking soda; overmixing; wrong baking temperature; too much fat, sugar or liquid.

• Crust too brown on bottom: Use of dark baking pan; pan placed too low in oven.

• Cake falls: Insufficient baking; Oven temperature too low (check oven temperature with oven thermometer); removed from pan too soon.



Ann Hudson lives on Cottonville Road. She loves cooking and sharing recipes with others.

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Ann Hudson None/ (Click for larger image)



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