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TWD Rewind: Perfection Poundcake

June 24, 2008

After reading the less-than-satisfying reviews of this week’s TWD recipe, Mixed Berry Cobbler (chosen by Beth of Our Sweet Life), I decided do a TWD rewind recipe – the first for me since starting TWD back in February. Because of the abundance of strawberries in my house this weekend, Kyle begged me to make pound cake to have alongside (or shall I say, underneath) the strawberries. I’ve been dying to try out Dorie’s Perfection Pound Cake for MONTHS and haven’t had the opportunity to make it as of yet.

I reread Dorie’s specific pound cake instructions and set forth with the cake. It came together easy as pie and I kept a close eye on it while in the oven, covering it at 40 minutes and then only cooking it a total of 70 minutes. I’ve found that Dorie’s recipe seem to cook a heck of a lot faster in my oven that anything else I make so I wanted to make sure I didn’t overcook the cake. It came out of the oven perfectly browned and I felt like I was on my way to Perfection Pound Cake.

If you read my posts regularly, you should know by now that this type of talk usually sets up a crappy review. And this time is no different. I was truly disappointed with this pound cake. It was incredibly dry – so much so that I called out for coffee with a mouth full of dry cake and Kyle got a piece stuck in his throat and proceeded to cough for 15 minutes. It was so dry that even after being wrapped tightly, I ended up toasting a piece last night (only 2 days after making it) – which actually made the pound cake better, believe it or not. The buttery flavor was completely lacking, which I think I am more upset about than it being overly dry. I followed this recipe to a T and it just came up short. I’ve made Paula Deen’s Southwest Georgia Pound Cake a number of times (can’t see to get any pics though!) and it has always turned out beautifully so I think I’m going to stick with that one in the future.

Before I leave you, I want to mention that Kyle plated this dessert so I just wanted to give him “props” for a great job! 😀 We macerated some strawberries in sugar for a few hours before topping the pound cake with them as well as a drizzle of Hershey’s chocolate syrup.

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My last TWD recipe: La Palette’s Strawberry Tart (an adapted version)

Next week’s TWD recipe: Apple Cheddar Scones as chosen by Karina of The Floured Apron

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Since we’re not posting the TWD recipes any longer, you can go here to check out the recipe – Laurie (our fearless leader) seemed to have better luck than I did with it.

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9 Comments leave one →
  1. June 24, 2008 6:35 pm

    i made this a few weeks ago. i thought mine was a bit dry…had to brush each slice with a little sugar syrup and served it with raspberry sauce to boost moisture.

  2. Megan permalink
    June 24, 2008 10:15 pm

    You know, I have wanted to make this recipe, but was afraid of the “dry cake” syndrome. But now, I’ll skip it and stick with my regular recipe. Thanks for trying it and letting everyone know!!

  3. Erin permalink
    June 24, 2008 10:21 pm

    I found this pound cake to be too dry as well. But luckily, just like you, I had one that I loved before making this!

  4. June 24, 2008 10:45 pm

    I had the same problem you did. While I really enjoyed the taste, the texture was a little too dry. Slathering it in macerated strawberries and whipped cream seemed to help.

  5. June 25, 2008 11:14 am

    Real pound cake is supposed to be on the dry side. If it was so dry your man choked on it though, that definately wasn’t how the recipe usually comes out. Yikes!

  6. June 25, 2008 11:44 pm

    Sorry to hear that you didn’t like this. I don’t have a “regular pound cake recipe” yet — thanks for the suggestion of the recipe you prefer. I’ll check it out!

  7. Cathy permalink
    June 26, 2008 7:04 pm

    Pound cakes are tough and can often times be on the dry side.

    Paula Dean has a great recipe for another really yummy pound cake other than the Southwest Georgia one listed in the post cake called: Grandmother Paul’s Sour Cream Pound Cake. Adding the sour cream really keeps it moist. A nice variation from the traditional Pound Cake.

    Cheers
    Cathy
    http://www.wheresmydamnanswer.com

  8. June 27, 2008 8:59 pm

    beautiful presentation. if you read the reviews from when the group originally made it, you’ll see that most of us also found it a bit dry. i had to cover it with tons of macerated strawberries and syrup to moisten it up!

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