Kitchen

[CountryMusicGal]

I need some advice! For many years I have been a pound cake maven and make all kinds. Last year I bought a Breville stand mixer . . .my first stand mixer ever. Prior to this I used a hand mixer. I love it -- a powerful wizard! Since then, every pound cake I have made has had a crackly crust that is difficult to cut and falls apart when it is cut. I've made butter cakes, cream cheese pound cake, Elvis' favorite pound cake; today I made Emma's pound cake from the Mitford Cook Book . . .Makes no difference -- all come out with a crackly crust which falls apart. I am thinking the mixer is so powerful (even more so than the Kitchen Aid) that I should beat the batter less. What do you think? Very frustrating!

QVC carries the Breville, but I have never seen it on air . . . must be some agreement with KA not to compete . . .

Any and all suggestions will be appreciated! If anyone wants a recipe, I will be glad to oblige.

[sunshine45]

Steps to lessen the chance of cracks and maximize the potential of pound cake.

1. All ingredients should be at room temperature; take butter and eggs out early enough to truly reach room temperature.

2. Mix the butter for 1 minute before adding the sugar slowly. Let beat for 4 minutes. "As is right, this recipe calls for no chemical leaveners so now is the time to beat in all the air you are able," Schumacher says.

3. Beat the eggs lightly before adding slowly to the mixture: "A whole egg is too much for the batter to handle at once."

4. After the eggs, add the vanilla; let beat for an additional minute.

5. "Sift the flour and salt over the mixture and fold in at about 1/2 cup amounts," Schumacher says. "You want to do this by hand so you don't take out the air that you just put in."

6. Use a heavy-weight pan so the cake will cook evenly.

7. Heat the oven for at least 15 minutes, so the temperature is accurate.

http://articles.chicagotribune.com/2012-02-21/features/ct-tribu-daley-question-pound-cake-cracks-201...

[Mmsfoxxie]

Silly me, I thought having a crackly crust ( if I understand you correctly) was a characteristic of it being a poundcake.

[Allegheny]

Since you've been making them for years, I'd try using a hand mixer again. (Borrow one if you don't have your old one.) That way you will be able to determine if the mixer is the problem.

You're pound cakes sound absolutely delicious. You should post some recipes on the Recipe Swap Forum.

[RedTop]

What you've described sounds like overbeating to me. Since you cream the butter, sugar, and eggs until smooth, once the flour is added, all that is needed is to gently fold the ingredients together. I would try again with less beater action. Pound cake sounds yummy!

[debcakes]

On 3/2/2014 Mmsfoxxie said: Silly me, I thought having a crackly crust ( if I understand you correctly) was a characteristic of it being a poundcake.

Yes, and I like it that way.

[betteb]

On 3/2/2014 RedTop said:

What you've described sounds like overbeating to me. Since you cream the butter, sugar, and eggs until smooth, once the flour is added, all that is needed is to gently fold the ingredients together. I would try again with less beater action. Pound cake sounds yummy!

That was my thought, over processing.

[CountryMusicGal]

Thank you, ladies! Your suggestions were duly noted. I do think the batter may be overprocessed. My new Breville is so powerful I think it should mix for less time on a lower speed.

[betteb]

On 3/3/2014 CountryMusicGal said:

Thank you, ladies! Your suggestions were duly noted. I do think the batter may be overprocessed. My new Breville is so powerful I think it should mix for less time on a lower speed.

Yes I think that may help. I agree with Red Top's post #4.

I can remember my dear mom teaching me to cook (more years ago than care to admit) "Be sure you don't over mix that cake batter".