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Old 03-26-2007, 12:58 PM   #1
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How to get harder, crumbly texture on outside of poundcake?

When I make a poundcake (oh trust me, it's been years as baking and I don't get along) it comes out fairly smooth on the outside. I have a friend who makes a poundcake and the outside has this wonderful crumbly, crisp outside that cracks. How is that achieved?

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Old 03-26-2007, 01:24 PM   #2
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There is the possibility that she bakes it in a skillet. Skillet cakes & breads are very good.
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Old 03-26-2007, 01:26 PM   #3
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It is made in a bundt pan - has the hole in it - is the traditional shape.
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Old 03-26-2007, 01:28 PM   #4
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Likely she bakes at a higher temp for a shorter time than you do kitchenelf. Can you ask for her recipe as a comparison to yours? Thats my best guess though.
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Old 03-26-2007, 01:32 PM   #5
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Is she putting streusel on the top?Just a guess.
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Old 03-26-2007, 01:38 PM   #6
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Thanks Alix - and no streusel topping - just this wonderful, hard, crumbly crust!!!!
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Old 03-26-2007, 02:15 PM   #7
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#1 My blueberry pound cake requires that you use a well greased bundt pan that is coated with sugar.

#2 A light pound cake that I use recommends that you only mix until throughly blended.

(#2 I serve this with fresh peach slices instead of the traditional strawberries ... so good)
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Old 03-29-2007, 02:53 PM   #8
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I think I found it I was looking for a rich pound cake recipe using sour cream to make a version of Grand Marnier Cake.In the Joy of Cooking 1997 edition there is a recipe called Sour Cream Pound Cake Cockaigne
It descripes the cake a plain cake with a nuance of sour cream and a spectacular crackly brown top.
I dont think Im allowed to post recipe but if you get have the book or can get a hold of it its on page 941
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Old 03-29-2007, 06:52 PM   #9
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I would be forever thankful if you would PM me with it? If you don't want to do that I'll find it at the library or something!!!!!!!!!!!! THANK YOU!!!!!!!!!!!!!!!!
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Old 03-29-2007, 07:09 PM   #10
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Will do. Just give me some time I type slow.
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