Cooking & Baking
Related: About this forummy baking marathon continues: today will be another chocolate pound cake
to submit to our county party's Virtual Silent Auction.
Friday I am baking another chocolate pound cake and a batch of chocolate cupcakes both with some peppermint extract per request of the recipient. She bought these at our Sunday school class's Auction Fundraiser
I know for certain I will also bake a chocolate pound cake for Christmas with the family; they won't let me in the door without one. (also yeast rolls)
I have already baked and delivered 4 chocolate pound cakes since Thanksgiving. I think I detect a trend here
There was also a rum cake for the Sunday school silent auction and the gingerbread cake for my UMW circle.
It's a good thing I view baking as therapy! Keeps me from hitting people
underthematrix
(5,811 posts)sounds wonderful.
I would love to try the recipe. Please post.
Wishful-Thinking
(109 posts)And do you think it would survive using a gluten free flour?
yellowdogintexas
(22,643 posts)I would think that if it works in other cakes it would do fine in this one.
yellowdogintexas
(22,643 posts)for years and it was her signature cake.
I have tweaked this a bit, but you don't have to if you don't wish to
I add 4 squares of baking chocolate, melted and cooled, and 2 tablespoons of very strong coffee
It fills a 12 cup bundt pan, a 10 inch tube (like angel food cake) pan, or makes 2 loaf pans
I also start it in a cold oven, which seems to work better for me with my oven. (it's old)
https://www.foodnetwork.com/recipes/trisha-yearwood/chocolate-pound-cake-2310240
underthematrix
(5,811 posts)I like using JUMBO eggs. Will that affect the texture of the cake?
I love using my bundt pan but prepping it for baking requires lots of patience, time, and excellent fine motor skills.
I think I'll use the loaf pans instead.
Again thank you.
yellowdogintexas
(22,643 posts)Of course somewhere on Pinterest or the general internet there has to be a thing explaining why cake recipes specify large eggs . There is a reason, I just can't remember it!
I have had issues with the top rising up over the actual cake, forming a crust, which then collapsed when the cake cooled. I hunted around and found a "why do my cakes do this?" article. It says that beating the batter too fast and too long when you are adding the eggs is the cause. Basically, it creates a lot of extra air in the batter similar to a meringue and the heat makes it rise too much. So the solution was to do the high beating at the butter and sugar creaming stage, then add the eggs and beat on low mixer speed until the yolks are just blended in. I tried it and it worked!
Bundt pans are a pain to prep indeed! All those fancy patterned ones are so beautiful but the thought of prepping them is pretty scary! I have gone back to using good old Crisco; sometimes I still use the pan spray designed just for baking which has oil and flour in it. It usually works well but it takes a lot. Loaf pans are an excellent way to try out a pound cake if you are baking one for the first time. Straight sided tube pans are also easier than a bundt. One of these days I am going to try baking pound cake batter in a layer cake pan.
Best of luck with your cake!!! Remember you can freeze it for up to 3 months. If you do freeze it, try a slice that is still frozen!
Hint for greasing with crisco: wear disposable gloves then you can peel them off and toss.
underthematrix
(5,811 posts)I always use gloves when working with meat but the crisco bundt prepping method is new to me. Can't wait to try it.
Thank you.
CrispyQ
(37,594 posts)yellowdogintexas
(22,643 posts)We even have a class member who makes beer.
A past member who has since moved away also makes beer and really awesome wine.
I do see how it would strike one as funny!
griffi94
(3,814 posts)That was last week. I haven't decided what to bake this week.
Maybe a buttermilk pie.
yellowdogintexas
(22,643 posts)demigoddess
(6,669 posts)aand putting them in the freezer. Then I put the pumpkin pie filling in and pop it in the oven. Yum. or can be used for quiche.
yellowdogintexas
(22,643 posts)It is definitely nice to have a supply in the freezer and ready to go.