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Old 08-11-2011, 08:52 AM
 
Location: Georgia, USA
28,128 posts, read 31,575,727 times
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Quote:
Originally Posted by figmalt View Post
Are you in the same geographic location or elevation as your mother was? Humidity can make a huge difference in my baked goods.
Yes. Same town, in fact, in Georgia.
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Old 08-13-2011, 08:23 PM
 
Location: Scottsdale, Arizona
1,271 posts, read 4,795,263 times
Reputation: 1127
My favorite pound cake is started in a cold oven and comes out as you describe. I buy a tub of frozen sweetened sliced strawberries I thaw to go over it. Yum!
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Old 08-15-2011, 04:52 AM
 
10,135 posts, read 24,434,229 times
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She probably greased the pan with pork lard. Try unsalted butter.
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Old 08-15-2011, 12:50 PM
 
Location: Georgia, USA
28,128 posts, read 31,575,727 times
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Quote:
Originally Posted by Wilson513 View Post
She probably greased the pan with pork lard. Try unsalted butter.
Nope. She used solid Crisco.
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Old 08-15-2011, 04:11 PM
 
Location: ROTTWEILER & LAB LAND (HEAVEN)
2,406 posts, read 5,648,359 times
Reputation: 6026
You could try using a different tube pan. Couldn't hurt to try.
I always have a crunchy type crust no matter which tube pan I use.

Have you tried baking it a little longer ?
Have you bought an oven thermometer to check your oven temp to see if it is accurate ?

My Mom had a recipe for X-mas beer cake. It was great. Made from scratch, used beer and used a cinnamon, chopped pecan sugar mixture & sprinkled it in-between layers of batter. It was really good. Mine didn't turn out like hers either. don't know why. She was even here one day when I tried again to make it. It still didn't end up like hers. I think it was the Motherly touch :-). Hope this helps & good luck
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Old 08-15-2011, 05:08 PM
 
Location: Georgia, USA
28,128 posts, read 31,575,727 times
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Quote:
Originally Posted by Sillypups View Post
You could try using a different tube pan. Couldn't hurt to try.
I always have a crunchy type crust no matter which tube pan I use.

Have you tried baking it a little longer ?
Have you bought an oven thermometer to check your oven temp to see if it is accurate ?

My Mom had a recipe for X-mas beer cake. It was great. Made from scratch, used beer and used a cinnamon, chopped pecan sugar mixture & sprinkled it in-between layers of batter. It was really good. Mine didn't turn out like hers either. don't know why. She was even here one day when I tried again to make it. It still didn't end up like hers. I think it was the Motherly touch :-). Hope this helps & good luck
Yep, tried baking it longer and I got an oven thermometer. The oven temp is right on the money, despite the fact that the appliance is 25 years old. I have used a different tube pan. I even bought a heavier one, but it didn't make a difference.

My Mom and I did that, too! Neither of us could figure out what I was doing differently! I thought maybe I wasn't letting it cool enough before covering it, but that does not seem to be the problem. I am definitely going to try the cold oven approach.

Does anyone know why I am having a problem with the cake sticking to the pan? I do grease it heavily with Crisco and flour it, being careful not to miss any spots.
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Old 08-15-2011, 07:32 PM
 
Location: Casa Grande, AZ
8,685 posts, read 14,996,858 times
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I use a bread pan for mine, and need to check my recipe if oven starts out cold or not, cannot remember that one...
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Old 08-15-2011, 07:38 PM
 
18,847 posts, read 33,406,394 times
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Differnce between gas oven and electric? I think gas ovens always cook hotter, and faster.
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Old 08-16-2011, 01:06 AM
 
Location: Georgia, USA
28,128 posts, read 31,575,727 times
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Quote:
Originally Posted by jasper12 View Post
Differnce between gas oven and electric? I think gas ovens always cook hotter, and faster.
No, she never used gas for cooking.

What amazes me is the idea of baking a cake --- or any bread --- using a wood fired stove. I know my grandmothers did it, and they adjusted the temp by checking the heat with a hand over the fire and adding more wood when they decided they needed it.

I have watched one of my grandmothers "cream" the shortening and sugar for a cake just using her fingers to sort of rub the sugar in. No mixer.

I cooked a meal one time when one of my uncles, my mother's brother, was visiting. He paid me the highest compliment --- that I cooked just like my mother and their mother. Well, most Southern cooking isn't that hard, and I can follow a recipe because I'm a little OCD about measuring ingredients.

So that's why the cake is such a mystery!

I also do not make biscuits from scratch. My mother never measured the ingredients. Without a recipe, I'm up a creek. I have tried biscuit recipes from various sources, but they do not taste like Mama's did!
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Old 08-16-2011, 01:18 AM
 
Location: Colorado
4,023 posts, read 4,912,307 times
Reputation: 8651
Are you sure your mom floured the pan?
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