Comments on: Saveur’s Superb Pound Cake

By: Maria Clara

Maria Clara — Tue, 05 May 2009 23:16:51 +0000

Thanks BettyQ for the buttery rummy glaze tip. Thanks to Sister and MM for sharing their true and tried tested and tasted pound cakes!!!

By: betty q.

betty q. — Tue, 05 May 2009 01:59:10 +0000

Ted (my baking buddy!): For one your bake pound cake in loaf pans…do this: make a BUTTER-RUM SAUCE and then poke loooooots of holes on the loaf maybe every inch or do. Then pour or brush the glaze. Use it all up! Wait till the next day to eat it! It is soooooooooo good!

I almost forgot to tell you the glaze! In a small pot, melt about 1/2 cup butter When melted add 3/4 cup sugar and 1/4 cup water. Let it come to a boil and simmer for about 5 minutes or so. Cool a bit and add 2 to 4 tbsp. DARK RUM. I think 3 tbsp. would be enough. if you want it taste RUM-Y (?) then use the 4 tbsp. THEN EAT IT WITH VANILLA BEAN ice cream!

Your loaf pans…don’t use the dark ones or the industrial ones that is heavily lined with some sort of non-stick coating…ordinary aluminum ones …better!

By: Ted

Ted — Mon, 04 May 2009 23:22:44 +0000

I thought the cake was named “pound cake” because it’s 4 ingredients (flour,butter,sugar and eggs) are measured exactly a pound each? I never tried to make it since, i’m not really into cakes and i never owned a scale. But i’ll try sister’s recipe, and use the Saveurs instructions, will that work? Plus i have a few loaf pans already. I also like my pound cake naked, with just one scoop of vanilla ice cream on top.

By: Divine G

Divine G — Sun, 03 May 2009 18:52:15 +0000

Betty Q. I knew I can rely on you. As I’ve said I don’t bake but when I get hold of that recipe of Alton Brown I’ll ask my cousin who bakes to do it for me. Yes it is addicting and again thank you.

By: betty q.

betty q. — Sun, 03 May 2009 17:20:28 +0000

Ms. Divine G: Alton Brown makes a REALLY GOOD TRES LECHE CAKE!!!! You just have to have a scale. This cake is sooooo adddicting! A really good tip. If you like sweets…poke holes in the cake and pour the gLAZE. Any glaze that collects or pools on the plate, brush it again on top of the cake. Let it sit overnight before you eat it. I know it is hard to wait! But believe me… GOOD THINGS COME TO THOSE WHO WAIT!!!!!

I hope this is what you are looking for aand I think it is!!!! Be prepared to have recipes printed out …you will be hounded by people you don’t even know or you can say, the lady on your block made it…you won’t be lying since YOU are that lady on your block!!!….hahahahaha….

By: betty q.

betty q. — Sun, 03 May 2009 14:31:15 +0000

Unless the cake has perishable frostings or fillings, fondant covered cakes can be stored at room temp. It will take quite a few days before it dries out. Sugar attracts moisture from the air and the refrigerator is a good environment for that. We usually put the cake that needs to be refrigerated in a CARDBOARD BOX SANS DECORATIONS as well as placing it in an airconditioned room after taking it out of the refrigerator so there is not that much difference in temp. fluctuations reducing the possibility of condensation. That is why there are streaks, etc. on fondant covered cakes and more so with cakes already decorated with GUMPASTE FLOWERS because of CONDENSATION when the cake is immediately placed in a warm and humid environmnet.

By: marissewalangkaparis

marissewalangkaparis — Sun, 03 May 2009 14:12:47 +0000

Yippeeeee!!! I did it! I was able to make this and it tastes so good and it’s so soft!! Thanks MM. I instead used 7 eggs as I was not sure the eggs were large.I obediently followed instructions…and it came out very well…Thanks MM!! Am so happy with this recipe!! Will make another one next week!!

By: filipina42

filipina42 — Sun, 03 May 2009 13:53:03 +0000

sister, i’m having flashbacks of my wedding cake days… was there actually more stress for us than the bride? lol! but i do love walking into the venue with the other suppliers while it’s still empty of the wedding party.

maybe it’s the recipe, but i find my fondant resilient. there’s more damage to it when its refrigerated or chilled (streaks, etc.) you think it’s the difference in humidity? imagine if you had to do ganache, nightmare yun! and yes, i agree on the 50:50 cake flour/all-purpose flour ratio. i should end my semi-retirement because i’m positively jealous:)

By: millet

millet — Sun, 03 May 2009 12:04:35 +0000

MM, this looks wonderful. i’ve found very few butter cakes that i like. the rest seem to stick to the throat and refuse to go down.

sister, are you doing the cake all by yourself? can’t wait to see it. my mom-in-law made our wedding cake, too.

By: Divine G

Divine G — Sun, 03 May 2009 09:51:52 +0000

I have never tried baking, but I love to eat cakes. So for now I can just buy Sara Lee’s pound cake. Speaking of cakes , does anybody know how to make the “Tres Leches” , hmmmm I love it?