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vanilla pound cake in new issue

bonz's picture

The vanilla pound cake in the new issue is a very good basic pound cake.  However it is too big for my family to consume within a few days.  Does anybody have any sugguestions on how to keep the cake?  It got very mushy at the bottom when I stored it in a cake saver which is glass.

Gretchen's picture

(post #63466, reply #1 of 22)

I haven't looked at the recipe but you can usually bake a pound cake in loaf pans and then wrap one well and freeze.

Gretchen

Gretchen
bonz's picture

(post #63466, reply #3 of 22)

Thank you for your sugguestion.  However I really do like the look of a bundt pan.  Bonz

Gretchen's picture

(post #63466, reply #5 of 22)

Then cut it in half and freeze.

Gretchen

Gretchen
Marcia's picture

(post #63466, reply #2 of 22)

I second Gretchen's suggestion of the loaf pans. The recipe is almost identical to my family's sour cream pound cake, and I bake it in a regular tube pan. It can be halved and frozen, in that way if you prefer. In any case, it freezes well, though we never have to resort to that.


Did you cool it very well before storing? I've never had  trouble with the bottom getting mushy, but these cakes need long cooling on a rack.

bonz's picture

(post #63466, reply #4 of 22)

I baked it in the morning and stored it late that night.  So I think it was cool enough to store.  Maybe a glass cake saver is not great with cakes that contain sour cream or buttermilk?  what do you think?


Bonz

Gretchen's picture

(post #63466, reply #6 of 22)

I don't think it should make any difference--air tight. I have been quite amazed when at our son's in Denver. They use a cake dome to store all kinds of cakes and they stay REALLY fresh in that dry dry climate.

Gretchen

Gretchen
Marcia's picture

(post #63466, reply #7 of 22)

I keep both a sour cream pound cake and a raspberry sour cream cake in a keeper with a glass bottom and metal dome. No problems with either.

bonz's picture

(post #63466, reply #8 of 22)

perhaps the spot in the kitchen where I store it is too warm.  I will try moving it to a cooler area.

chocolatedog's picture

(post #63466, reply #9 of 22)

That sounds good to me!!

 

 

pamilyn's picture

(post #63466, reply #10 of 22)

Have you ever had a grilled poundcake sundae? Grill a slice in butter until golden and crunchy, top with vanilla ice cream while still warm, hot fudge and whipped cream. OMG...yum yum...Pamilyn

The purpose of Art is washing the dust of daily life off our souls

bonz's picture

(post #63466, reply #11 of 22)

do you grill on a grill pan? or non-stick with butter?

pamilyn's picture

(post #63466, reply #12 of 22)

Non stick with butter...OMG...TRY IT...Pamilyn

The purpose of Art is washing the dust of daily life off our souls

bonz's picture

(post #63466, reply #17 of 22)

you were right!!! Used three day old pound cake (fine cooking new issue) gave kids and hubby dessert last nite.  They were in heaven.   Hubby loves chocolate so he poured some warm chocolate sauce on top of this ice-cream.

pamilyn's picture

(post #63466, reply #18 of 22)

Did you make the grilled poundcake sundae? Yum...Pamilyn

The purpose of Art is washing the dust of daily life off our souls

chocolatedog's picture

(post #63466, reply #19 of 22)

Great idea!  I'll tell DH, bcs he does this dessert buffet every nite and loves choc. also!!

 

 

Gretchen's picture

(post #63466, reply #13 of 22)

Or just toast in the toaster.

Gretchen

Gretchen
MadMom's picture

(post #63466, reply #15 of 22)

I'm with you...I toast mine in the toaster, then slather on the butter, and I've died and gone to heaven.



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TracyK's picture

(post #63466, reply #16 of 22)

Just popped this cake in the oven, so I can't vouch for the finished product... but the batter is delicious!

CookiM0nster's picture

(post #63466, reply #14 of 22)

Seeing this tread again reminded me - I tried this poundcake, and absolutely adore it. It went straight into my best recipes file.

I used a vanilla bean rather than extract, and really like what it did to the flavor.

cookie1's picture

(post #63466, reply #20 of 22)

Hopefully I will be able to make this cake for the weekend provided I get my 10" bundt pan in time. Because I have never used vanilla bean, how many beans did you use? It will be a new experience. I also have vanilla paste and powder.

Cheryl

Cheryl

It is nice to be important, but it is more important to be nice!

TracyK's picture

(post #63466, reply #21 of 22)

The recipe clearly states: Use the seeds scraped from 3/4 of one vanilla bean for the cake, and the remaining 1/4 bean for the glaze.


I used a dash of extract in both as well, it was delicious.

cookie1's picture

(post #63466, reply #22 of 22)

Thanks, I haven't really looked at the instructions recently but I did order the pan hoping that I will have it on time because this cake did sound delicious.

Cheryl

Cheryl

It is nice to be important, but it is more important to be nice!