Need a no-fail plain poundcake for strawberry shortcake

(ChristinaM) #1

I need to make a few Bundt cakes to feed strawberry shortcake to a crowd. (Not going the biscuit route as cake will go over better with the under-2 set).

Can anyone recommend a foolproof recipe for a poundcake in a Bundt pan?

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(Dan) #2
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#3

This isn’t as traditional, but what about boxed angel food cake? Super easy! My mom did this often for us when we would have early summer parties with strawberry shortcakes.

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(saregama) #4

Here’s the pound cake recipe I like - you can skip the lemon, and it scales easily:

But for strawberry shortcakes, like @gracieggg I’d go with a lighter cake - sponge cake was my first thought (this one is easier than a classic Victoria sponge because there’s no separating eggs):

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(erica) #5

The original: a pound each of butter, flour, eggs, and sugar.
I’d use brown fro half the sugar.

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#6

My mom bakes a ton and swears by the ina garten recipe- it makes a big cake so you might want to split into two smaller bundts

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#7

I’ve used cream cheese pound cake for strawberry shortcake for years with good results. I prefer it to biscuits, it gets less sodden.

https://sallysbakingaddiction.com/cream-cheese-pound-cake/

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(ChristinaM) #8

Thanks for all these suggestions!

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#9

I feel bad I can’t recommend a recipe - I love pound cake and make a few recipes fairly regularly - but I don’t find any recipe for pound cake “no fail” . . . . they all always taste good but for some reason (I’m assuming my technique is faulty somewhere) every once in a while they either rise an insane amount or rise and collapse. It’s maybe 1 in 10 (guessing there) and a total crap shoot for me.

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(erica) #10

FWIW, it doesn’t need to be demerara/turbinado. Using granulated white sugar to “flour” a baking pan works a charm. You’d think it would stick or burn, but you’d be wrong. It creates a wonderfully crisp, tasty edge to the slice, and the trick works on any layer, bundt, or loaf cake, as well as cupcakes and muffins.

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(ChristinaM) #11

I like the looks of this and want to try it, but am nervous about splitting it unto two Bundts - will they be full sized? I have this pan: https://www.kingarthurflour.com/shop/items/party-bundt-pan

I only have one pan, but need to make three cakes. So either I have to scale down a big recipe or bake in batches. Does your mom have any advice?

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(ChristinaM) #12

Good tip, will try. Just butter, then sugar?

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#13

Oh, so that pan is totally fine, the ina recipe just makes a lot of batter- looks like that pan holds 6cups batter, so you’re going to need 3xs the ina recipe to get 3 bundts but then you will have some leftover. Just be careful not to overfill your bunt and then extra batter can be muffins or a little loaf or whatever.

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(ChristinaM) #14

I rarely bake…fill about 2/3 full with batter, as with cupcakes?

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#15

To be precise use 6 cups of batter in the bundt pan you have- and make sure to oil the pan really well.
It won’t take quite as long to bake as ina recipe so just check a bit earlier. The extra batter you can use for muffins or whatever and of course those will bake faster.

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(ChristinaM) #16

Many thanks!!!

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#17

Christina, your post inspired me to make the cream cheese pound cake!
I had the strawberries and the heavy cream. So good.

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(DeMarko) #18

Gorgeous! If I didn’t know better I would have guessed it was chocolate. Did you use a stencil on top while sprinkling the powdered sugar?

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#19

Yes it’s pretty dark but no burned taste. I put a doily on top for the sifted sugar.

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(DeMarko) #20

Thanks ElsieB!

The crust is actually very nice looking, especially the way you finished it. Beautiful. I’ll have to try that recipe.

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