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This question is probably a no-brainer, but I'm going to ask it anyway. You all knew that, didn't you?
We've had many discussions on making a full recipe of batter for a bundt pan and then dividing it into two loaf pans. We've also talked about halving a bundt pan recipe for one loaf pan. So, if you had a recipe for a pound cake to be made in one loaf pan, could you just double the ingredients, put the batter in a bundt pan and bake it longer? I've had a request for a vanilla pound cake and I like this recipe I have, so I'd like to make it bigger.
Thanks!
I've been asked to make this cake again and did a little research on the recipe. And, then I discovered I never followed up on it here. So here's what I learned and here's what I'm thinking.
Ina posted the recipe on food network. The comments were pretty evenly split between too dry and perfect. Many thought it should be baked at 325 instead of 350. I'm definitely going to try that. One person had the same recipe from a 2007 House Beautiful where Ina used less flour. Someone used more honey and vanilla which I'd like to do. I think I wrote in another post how you put the eggs, vanilla and lemon zest in a measuring cup and then add one egg at a time and the other ingredients flow in. I wonder if I could cream the honey with the butter and sugar to get all of the honey in the cake. Oh, I think this same person did some research and thought maybe the quantities of baking powder and salt should be switched.
Here are the ingredients as written with possible changes in parentheses
½ pound butter at cool room temperature
1¼ cups sugar
4 extra-large eggs, at room temperature
2 tablespoons honey (3 tablespoons)
2 teaspoons vanilla (1 tablespoon)
1 teaspoon grated lemon zest
2 cups sifted cake flour (1 3/4 cups flour or 1 3/4 cup AP minus 3 tablespoons)
1 teaspoon kosher salt (½ teaspoon)
½ teaspoon baking powder (1 teaspoon)Basically cream butter and sugar, add eggs one at a time. Sift dry ingredients together and add slowly while on low speed.
The person who used the recipe from HB said she used 1½ cups flour
Looking forward to your thoughts. Thanks!
Here are the ingred
Cwcdesign, here is what I might do with the recipe.
1. Use extra-fine sugar. The weight is the same as regular sugar. You can either buy it in the store, or process it in a blender or food processor. (If you do the latter, be sure the lid is tight: one of my friends had an issue where it came off, and she had sugar--then ants--all over her kitchen. It's easier to get extra-fine sugar creamed into butter. I use it for all my cakes, and my observation is that it creates a more tender crumb.
2. After creaming in the sugar, I would mix in the honey and the oil. I'd add each egg separately and beat after each one--making sure that I got all the egg white out of the shell. (I use that handy tool--a finger!).
3. I agree that the baking powder and salt amounts seem to be the inverse of what is required. I'm basing that on comparison with a Swedish Rum Bundt Cake that I bake. It also has 4 eggs, but 1 3/4 cups sugar, grated lemon peel, and 2 1/2 cups flour, 2/3 cups milk, and 2/3 cups unsalted butter. It calls for 1 3/4 tsp. baking powder but no salt. (I'll have to add about 1/4 to 1/2 tsp.--that recipe must have once used salted butter.)
4. That bundt cake does bake at 350F for 50-60 min., and I have a note that it is done at 50 minutes. The recipe calls for a 12-cup Bundt pan.
I hope these comments are helpful. Keep us posted!
I would leave the cake flour at 2 cups and see what happens with the other changes. If you change too much at once, you won't know what actually made the difference.
I was just thinking of Livingwell this morning when my husband and I followed the sacred baking oath to do QC (Quality Control) before I took those buns to church. I miss her comments, and how her questions helped us to learn more about baking.
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