Recipes

A new look at an old pound cake recipe, the pros and cons

Making changes to cake recipes is tricky. You never know how the result will actually come out. Will it be too dry? Will oven time need changes? How many hits is enough? The pound cake recipe my sister sent me all those years ago called for baking in a pan or tube pan. When the cake starts out in a cold oven, slowly heating to a very low temperature for a long period of baking, using an angel food pan or other pan that separates at the base is disastrous. I say this from experience. The oven was messy.

Difficulties with this recipe

The only problem with the cake is that it has always stuck to the pan. It comes out in pieces. It’s always delicious. It can be used cut into a trifle. It can be used as a shortcake with fruit on top. It just isn’t very pretty. An angel mold would have been ideal, as it is easy to run a knife around the edges to separate, lift the part of the tube, and then run the knife around the base. But it cannot be cooked in this kind of pan. I figured using a few loaf tins would work. The recipe is large and could easily make 2 smaller loaf tins. A bread pan has straight sides, which makes it easier to line up with baking paper and thus eliminates the problem of sticking to the pan. This is not possible in a bundt or other solid tube bin, as they are usually patterned. But, I wondered, how about a silicone pan?

Changes and substitutions

Today I decided to take the plunge and try the silicone pan. I also decided to change the recipe slightly. The old recipe tastes wonderful, so taste was never the issue. I recently wrote an article on using coconut milk instead of regular milk or cream for recipes, and decided to give it a try. The original recipe called for the aroma of lemon. I replaced a very small amount of pure lime oil. These flavors impart a slightly tropical flavor. Tropical seemed really nice to me one day starting at minus 12 degrees.

The original recipe calls for placing the pan in a cold oven and setting the oven temperature to 325 degrees. The timing for the cake was 1 1/4 to 1 1/2 hours. Maybe because I added things to the recipe, with a little more liquid, a little more flour, and an extra egg, it took a full 2 ​​hours to cook completely. By doing this I believe I would start the cake in a preheated 325 degree oven and see how that affects the result. So far, even though I used the silicone mold, the cake was still sticking. The flavor is fantastic. Next time, bread molds will be the star of the day. Here is my recipe.

Tropical pound cake

3 sticks of unsalted butter

1/4 cup oil

5 eggs

1 1/2 teaspoons of vanilla

¼ teaspoon Boyajian Pure Lime Oil, or substitute the grated rind of one lime

3 cups all-purpose flour

1 1/4 cup coconut milk

Cream the first 3 ingredients together. Add eggs one at a time, beating well after each addition. Add the aromas. Stir in the flour in 3 separate additions, interspersed with coconut milk.

If using a silicone pan, spray it with cooking spray. Pour the dough and place the pan on a small baking sheet in a cold oven. Bake for about 2 hours or until a long skewer inserted in the center comes out clean. Let cool in pan before removing.

If using 2 loaf pans, spray each with cooking spray, then cut two pieces of parchment paper for each pan. One piece should fit the length of the pan, also extending to the sides. The second piece should match the width of the pan, more extending out to the sides. Spray a second time, to ensure easy removal later. Start the loaf tins in a cold oven, set the oven to 300 degrees and bake for about 1 hour, or until a skewer inserted in the center comes out clean.

Thank you for taking the time to read my article. Hope this has been informative and aided you on your own culinary journey.

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