MP

September 9, 2008 at 8:04pm

Reading the blog here seems to differ from the "read our recipe" link - when adding the baking powder and extracts, does it really matter which method (with the butter mixture or after the eggs are incorporated)? In any event, I followed the linked directions and it smells great. Its cooling now - can't wait to try it! One question, every time I make a quick bread or pound cake or whatever in a loaf pan, the middle REALLY "bubbles" up...is there a way to combat that? I noticed yours didn't do that much in your picture. Thanks! I tried it both ways, adding the BP and extracts before, or after - it works fine either way. I decided I like to add them before, though, as there seems to be a greater chance of my remembering to do it then! I'm kind of flummoxed by the big mounding I sometimes get in the center, too. I notice one thing - it seems more pronounced when I'm baking two loaves at once, and place the loaf pans parallel to each other with their short sides facing forward/back. If I just bake one loaf at a time, with the long side of the pan facing me, it seems to do better. Go figure... I THINK it has to do with the edges of the cake becoming set before the center, which causes the center to rise more. I've never tried using insulating cake strips on a loaf pan, but I bet they'd work... - PJH
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