Raisin Pound Cake Recipe - Recipes.net (2024)

FAQs

What is a secret ingredient for cakes? ›

When it comes to baking moist and delicious cakes, you might be surprised to learn that mayonnaise can be a secret ingredient worth considering. Made up of eggs and oil, mayonnaise acts as an emulsifier, adding creaminess and moisture to your cake.

The difference is mainly in the cooking method. True to its name, the recipe uses the cold oven approach, aka forgoing the preheat. Cooking pound cake at a lower temperature for a longer period of time results in a fluffier cake with a crunchy golden crust. Simply put, it's the ideal baking method for pound cake.

Mistake: Overbeating The Eggs

Overbeating the eggs may cause the batter to overflow the sides of the pan during baking or create a fragile crust that crumbles and separates from the cake as it cools.

Pound cake, in particular, bakes at a fairly moderate temperature. An oven that is too hot will cause the cake to set too quickly and prevent the cake from rising. An oven that is too cool can cause the cake to fall because it won't set quickly enough.

USE VEGETABLE OIL

While butter undoubtedly imparts excellent flavor, vegetable oil can really elevate a cake when it comes to moisture. Replacing butter with vegetable oil in your cake recipes typically yields moist results.

Most cakes will call for a leavening agent like baking powder or baking soda. These create the bubbles you need for the cake to rise. If the flour you use is self-raising, it already has a leavening agent in it. Make sure your butter is room temperature, and beat the butter and sugar together until properly creamed.

Unlike layer cakes, which use a thin batter that should never fill the pan more than halfway (more on that here), pound cake batter is thick, and should fill the pan within an inch of the top to encourage a prominent crown.

When it's done baking, let the cake sit in the pan for 10 minutes: no more, no less. It's enough time for the cake to firm up some after baking so that it doesn't fall apart, but not so much time that the cake gets stuck to the pan. Ten minutes is the sweet spot.

Preheat oven to 325°F (163°C). Not 350°F. Generously grease a 10-12 cup Bundt pan with butter or nonstick spray. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 2 minutes.

Crack eggs, beat whites and yolks together, THEN pour into a bowl to measure out what you need). 2. Cake flour – This flour works considerably better for pound cake than using plain/all-purpose flour (see in post for comparison). It rises better, and has a more tender crumb.

Can you over mix pound cake batter? ›

Overmixing and its consequences

You see, pound cake is already a naturally dense bake if you don't over-mix the batter, but if you do end up over-mixing it, you are going to make one heavy brick of a cake that doesn't have an appealing texture (via Southern Living).

Creaming Method: The creaming method is vital for light and fluffy cakes. Cream the butter and sugar until the mixture is light in colour and fluffy. This process incorporates air into your batter, providing lift. Sifting Dry Ingredients: Sift flour, baking powder and other dry ingredients to prevent lumps.

Combine ingredients as gently as possible without overmixing. Creamed butter and sugar should be pale and fluffy, never yellow and gritty. Butter temperature is a vital detail that should not be overlooked. Don't open the oven door until goods are done baking.

Flour is perhaps the most important ingredient in a cake mix, as it creates the basic structure of the entire cake. A major component of flour is gluten, which is a protein that provides a way for the cake to bind to itself.