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*bridget*
I wish I had seen your post about CI's pound cake before I made it. I think I could have benefited from the baking powder addition. I've never made pc before (not even sure I've eaten it before), so I wasn't really sure what it was supposed to be like. Of course, it disappeared at the party, so people must have liked it. I suppose whipped cream and strawberries covers a multitude of sins!
The first one I made totally over-browned. I didn't bother checking until 70 min had passed, and it was definitely done (probably over-done) by then. Thankfully I was carving a heart out of that one, so I could discard the edges. For the second one, I checked at 60 min and that was also done already. Still more brown than I would like, but I think it passed.
Coincidentally, the first rose more than the second, even though I'm sure it was over-beaten since I had to work in some food coloring at the end.
Re: *bridget*
Ugh, that recipe frustrates me so much. It's basically the opposite of foolproof, which is what it's billed to be (like just about all CI recipes). It doesn't rise, it overbakes... It tastes good, but it just doesn't bake correctly.
At least it sounds like it all worked out in the end! So the heart through the middle worked?
If you get around to trying pound cake again, this is my absolute favorite recipe: bourbon pound cake.
my food blog
Because the second didn't rise as much, some of the heart was poking out of the top of the cake, but I almost preferred it that way when sliced. It worked out really well, and I'm hoping to post it tomorrow (I googled it this morning so I could type it up today, and that's when I saw your post - I never think to google recipes before making them!!)
I will try to remember the bourbon recipe next time! thanks :-)
I also wanted to say that I agree with you comments on the batter. Even though, you know, I'm not supposed to be eating things like that right now.
I don't know how you could possibly resist.
Man, I had considered giving up alcohol during pregnancy...but cookie dough?! That's too much to ask.
my food blog
Ok so I just realized this recipe is different in the BI book. I know it called for 6 ounces cake flour instead of your 7, and 9 1/3 ounces of sugar instead of your 8 3/4. And I'm pretty sure it was less than 2 t vanilla (1t, I think?)
CI has *(at least) two pound cake recipes. The one in The New Best Recipe is not the same as the one in my blog. I'm assuming the one in TNBR is the same as the one in BI. However, I've made that one and it hasn't worked for me either. CI's pound cakes recipes just do not work for me, apparently.
my food blog
It's frustrating for them to have two recipes for the same thing with such minor tweaks.
Of course this would be one of their non-foolproof recipes, since in an effort to save time, BI was the only place I looked.
Which, usually, would be exactly the right strategy! Not sure why their pound cake recipes are so finicky compared to other pound cake recipes.
my food blog