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A New Look at an Old Pound Cake Recipe, the Pros and Cons
Modifying cake recipes is complicated. One never knows how the result will turn out. Will it be too dry? Will it be necessary to change the baking time? How much beating is enough? The pound cake recipe my sister sent me years ago said to bake it in a puff pastry or tube pan. Since the cake is baked in a cold oven, it is slowly heated to a very low temperature during a long baking time, using an angel cake pan or other pan that separates at the bottom is disastrous. I say this from experience. The oven was a mess.
Difficulties with this recipe
The only problem with the cake is that it always sticks to the pan. It comes out in pieces. It’s still delicious. It can be used chopped. It can also be used as a fruit cake. It’s just not very pretty. An angel pan would have been ideal as it’s easy to run a knife around the edges to separate it, lift out the tube section and then run the knife around the base. But you can’t cook in a pan like that. My thought was that using a pair of loaf pans would work. The recipe is large and can easily be made in 2 smaller pans. The loaf pan has straight sides, so it’s easy to line with parchment paper and thus eliminate sticking to the baking sheet. This is not possible with stack or other solid tube pans as they are usually patterned. But I was wondering how about a silicone pan?
Changes and Substitutions
Today I decided to take the plunge and try the silicone bundt pan. I decided to change the recipe a bit. The old recipe tastes amazing, so taste has never been an issue. I recently wrote an article about using coconut milk in place of regular milk or cream for recipes and decided to give it a try. The original recipe called for lemon flavoring. I substituted a very small amount of pure lime oil. These flavors add a slightly tropical flavor. Tropical sounded pretty good to me on a day that started at minus 12 degrees.
The original recipe calls for placing the pan in a cold oven and setting the oven temperature to 325 degrees. Cake timing was 1 1/4-1 1/2 hours. Maybe it was because I added things to the recipe, with a little more liquid, a little flour, and an extra egg, so it took a full 2 hours to bake. Making it again, I think I will start the cake in a preheated oven to 325 degrees and see how that affects the results. So far, even though I’ve used the silicone pan, the cake is still sticking. The taste is fantastic. Next time, the loaf pan 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 vanilla
¼ teaspoon Boyajian Pure Lime Oil, or substitute the grated rind of a lime
3 cups all-purpose flour
1 1/4 cups coconut milk
Combine the first 3 ingredients. Add the eggs one at a time, beating well after each addition. Add the seasonings. Mix the flour in 3 separate portions, sprinkled with coconut milk.
If using a silicone pan, spray the pan with cooking spray. Pour in the mass and place the tray on a small tray in a cold oven. Bake for about 2 hours or until a long skewer inserted into the center comes out clean. Let cool in the pan before removing.
If using 2 loaf pans, spray each one with cooking spray, then cut two pieces of parchment paper for each pan. One piece should fit the length of the pan and extend up the side. The second piece should fit the width of the pan and extend up the sides. Spray a second time for easy removal later. Start the loaf pans in a cold oven, set the oven to 300 degrees, and bake for about 1 hour, or until a skewer inserted into the center comes out clean.
Thank you for taking the time to read my article. I hope it was informative and helped you on your culinary journey.
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