sorry about this post being late, i don't really have an excuse other than i spent friday watching curling... what a strange sport!
thursday i made 2 desserts, pound cake for the kids and chocolate biscotti for the boss. i'm in florida right now, so i don't have my big recipe book or usb wire for the camera. i will post the photos and recipes when i'm back in philly...
the pound cake recipe, like every one in the CIA book is a large quanity. i cut it down from 6 cakes to 3 cakes in order for everything to fit into my mixer...
i decided to go with a marble pound cake over a regular one because it was more interesting. who wants a plain marble cake when you can have one with chocolate.
everything went fine until the baking part. the recipe called for 2lbs of batter per pan. i had smaller pans, so i put 1 3/4 lb of batter in each. greg forgot to tell me, and i didn't figure out, that i needed to cut the time a little bit. the cakes looks beautiful, but were a little dry. i'll fix that the next time...
back to enjoying the warm weather while i work....
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I have been baking the same marble pound cake for 50 years and this one came out very dry. We just got back to N.J. from Florida and I'm wondering if the altitude has something to do with it. I was thinking about making a sugar water with some kind of booze and pouring it over it to make it more moist. Whats your thought on that?
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