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Pound Cake Evaluation

laurell's picture

Pound Cake Evaluation (post #63410)

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I have a pound cake recipe that does not seem to add up to the suggested formula from the food science tab.  What can I do to make this recipe measure up.  I love the cream cheese taste and sometimes I add buttermilk or sour  cream.  I am in search of the absolute best cream cheese pound cake and regular pound cake recipes that make 16 cups.  My current recipe is as follows:


4 sticks butter (unsalted)


8oz package cream cheese


3 cups + 6 Tbsp Cake Flour


3 cups sugar


6 eggs


salt, flavorings


 


 

Gretchen's picture

(post #63410, reply #1 of 5)

I am not a food scientist nor much of  a baker, at least in recent years. But what is it about this that doesn't "add up"?  It is pretty similar to many pound cake recipes I see/have used.  I guess my question is, what is wrong with this recipe in your mind.

Gretchen

Gretchen
laurell's picture

(post #63410, reply #2 of 5)

According to the food science article - Fine Cooking - CookWise author Shirley O. Corriher suggest the following formula:   Sugar = Flour; Eggs = Butter;Eggs + Liquid = Sugar;  I am wondering if I need to increase the eggs from 6 to 8 and does cream cheese add to the "liquid" and if not, should I add 7 oz of liquid.  I am going to test it  but I was wondering if anyone else had tried to apply this formula for baking pound cakes.


My next question was - I am searching for a 16 cup pound cake recipe that yields a wonderful moist and rich flavor.   While I am asking, I am also searching for a Strawberry Buttermilk Cake recipe - 


Thanks -  

CookiM0nster's picture

(post #63410, reply #3 of 5)

I'm a little confused. If you've made this recipe before, and liked it, why mess with it?

jillsi's picture

(post #63410, reply #4 of 5)

I have no idea about the formulas and whether this recipe will qualify but Hambiscuit posted it a few years ago and my family and friends love it.  You might want to give it  a try? (It's quite sweet; I've reduced the sugar by 1/2 cup sometimes, especially in the summertime when we're eating it with fruit.)


Cream Cheese Pound Cake


1 1/2 cups butter, softened
1 (8 oz) pkg cream cheese, softened
3 cups sugar
6 large eggs
1 1/2 tsp vanilla extract
3 cups AP flour
1/8 tsp salt


*Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until mixture is creamy. Gradually add sugar, beating 5 to 8 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla, mixing well.


*Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased and floured 12 cup tube or Bundt pan.


*Fill a two cup, ovenproof measuring cup with water, and place in oven with pan.


*Bake at 300* for 1 hour and 30 minutes, or until wooden pick inserted in center comes out clean. Cool pan on a wire rack for 10-15 minutes; remove from pan and cool completely on wire rack.



 


 


Edited 1/24/2005 3:03 pm ET by jillsifer

 

 

cookie1's picture

(post #63410, reply #5 of 5)

Would you be able to post your recipe incorporating the buttermilk or sour cream? It sounds delicious. Sounds good for the super bowl.

Cheryl

Cheryl

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