Shirley's even greater American pound cake from BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes by Shirley O. Corriher

  • almond extract
  • buttermilk
  • heavy cream
  • eggs
  • potato starch
  • store-cupboard ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on January 05, 2020

    Successfully made cake without a collapse this time! Coworkers have been reminiscing fondly about this cake since I made it in November so I decided to try it again. Baked for 65 minutes without disturbance (no opening oven door, poking, etc) before checking for doneness - it needed ~5-10 minutes additional baking time. Center was 207F when pulled from oven. Excellent texture from exterior to interior. Great cake!

  • ashallen on November 18, 2019

    When I checked the cake after 55 minutes of baking, the top looked very set and dry. I got too excited and rotated the cake in the oven, only to watch the top undulate as uncooked batter sloshed around underneath. Oops. I ended up with a caldera-like crater running around the entire cake top where unset batter lost its air and collapsed. I brought it into work anyways...and it disappeared within an hour! People *loved* how moist the interior was and the contrast with the slightly crispy/crunchy exterior. The flavor's great, though quite sweet - it was definitely OK without a glaze. Fully cooked parts were tender and soft without any gumminess - very nice. The collapsed bit was tender-fudgey and very moist. I aged the cake for 3 days before serving. Flavor was consistently very good on all days, but texture improved - more evenly moist and cleaner-slicing. Great cake - I'll definitely make it again (hopefully without the collapse)!!

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