I've pulled a recipe for a classic pound cake out of "Southern Living"
Magazine and it calls for it to be baked 1.5 hours at 325 degrees in a
16 cup cake pan.
I don't a bundt or angel food pan that large. I want to put it into one
6 cup mold/pan and a regular loaf pan.
How long do you think I should let it bake before testing? I don't want
to open the door and let all the heat out prematurely, yet I sure don't
want to burn them either.
Perhaps 45 min or so??

Goomba wrote:
> I've pulled a recipe for a classic pound cake out of "Southern Living"
> Magazine and it calls for it to be baked 1.5 hours at 325 degrees in a
> 16 cup cake pan.
> I don't a bundt or angel food pan that large. I want to put it into one
> 6 cup mold/pan and a regular loaf pan.
> How long do you think I should let it bake before testing? I don't want
> to open the door and let all the heat out prematurely, yet I sure don't
> want to burn them either.
> Perhaps 45 min or so??



No idea, but please make sure it's cooked all the way. I once bought
a pound cake (made by a good cook) at a bake sale. It was gorgeous
looking but when I sliced it, it was still raw in the middle. When I
think of what it cost her to bake and me to buy, I still get annoyed.

I know my monthly batch of citron-almond breakfast bread is done when it
measures about 190 deg. on my instant read thermometer. I have no idea
what temperature cake should be.

gloria p

gloria.p wrote:

> No idea, but please make sure it's cooked all the way. I once bought
> a pound cake (made by a good cook) at a bake sale. It was gorgeous
> looking but when I sliced it, it was still raw in the middle. When I
> think of what it cost her to bake and me to buy, I still get annoyed.
>
> I know my monthly batch of citron-almond breakfast bread is done when it
> measures about 190 deg. on my instant read thermometer. I have no idea
> what temperature cake should be.
>
> gloria p

oooh..good point! Thanks.