Comments on: Eggnog Pound Cake with Crystal Rum Glaze http://leitesculinaria.com/2960/recipes-eggnog-pound-cake-rum-glaze.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Thu, 24 May 2012 17:00:22 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: David Leite http://leitesculinaria.com/2960/recipes-eggnog-pound-cake-rum-glaze.html#comment-23361 David Leite Sat, 18 Dec 2010 15:14:18 +0000 http://leitesculinaria.com/wordpress/?p=2960#comment-23361 LaShanta, thanks for writing. If you look at the recipe, Flo states, "55 to 65 minutes" is required for proper baking. You baked yours for 70 minutes. There can be a few reasons why the cake may have needed the little extra to bake. I think the biggest culprit could be your oven. It sounds like it's running cool or has cool spots. I'd buy two or three oven thermometers and place them around the oven. Crank it to the heat you need and see if the three thermometers register correctly. If they are pretty much all off, the oven has to be calibrated, and a local repairperson can do that. If only one of the thermometers is off, you have a cold spot, and you'll need to rotate your cake several times while baking. Opening the oven door is a disaster for a cake. You should open the oven door for the first time at the lower end of a time suggestion. So in this case, open the oven for the first time at around 55 minutes—that's when you should turn the cake, if you have a cold spot. Regarding the cake falling, it could be due to several things such as: 1. low oven temperature, 2.) under baking, or 3.) excessive jarring of the cake. My guess is it's a combo of the first two. As far as adding an extra egg, that would throw off the critical balance of ingredients. Flo Braker is one of the most respected bakers and cookbook writers in America because she's rigorous in her testing of recipes—so I'd trust the recipe. I think if you follow some of suggestions above, you have one heck of a cake. Happy baking! LaShanta, thanks for writing. If you look at the recipe, Flo states, “55 to 65 minutes” is required for proper baking. You baked yours for 70 minutes. There can be a few reasons why the cake may have needed the little extra to bake.

I think the biggest culprit could be your oven. It sounds like it’s running cool or has cool spots. I’d buy two or three oven thermometers and place them around the oven. Crank it to the heat you need and see if the three thermometers register correctly. If they are pretty much all off, the oven has to be calibrated, and a local repairperson can do that. If only one of the thermometers is off, you have a cold spot, and you’ll need to rotate your cake several times while baking.

Opening the oven door is a disaster for a cake. You should open the oven door for the first time at the lower end of a time suggestion. So in this case, open the oven for the first time at around 55 minutes—that’s when you should turn the cake, if you have a cold spot.

Regarding the cake falling, it could be due to several things such as: 1. low oven temperature, 2.) under baking, or 3.) excessive jarring of the cake. My guess is it’s a combo of the first two.

As far as adding an extra egg, that would throw off the critical balance of ingredients. Flo Braker is one of the most respected bakers and cookbook writers in America because she’s rigorous in her testing of recipes—so I’d trust the recipe. I think if you follow some of suggestions above, you have one heck of a cake. Happy baking!

]]> By: LaShanta http://leitesculinaria.com/2960/recipes-eggnog-pound-cake-rum-glaze.html#comment-23250 LaShanta Fri, 17 Dec 2010 22:42:50 +0000 http://leitesculinaria.com/wordpress/?p=2960#comment-23250 I made this cake for my office Christmas party. I found that 55 minutes wasn't near enough time for the cake to finish cooking. When I took it out at 55 minutes, there was lots of wet batter still on my tester knife that I stuck into the cake. I added 15 minutes to the cooking time and that pretty much finished it up. (It was still a bit moist in the center but it was edible.) Another thing that happened was that it fell when I took it out of the oven. It had puffed up pretty high in my angel food tube pan. But when I took it out, the center part near the ring fell in a lot. Did that happen to anyone else? Again, the flavor was pretty good, but it was much more dense and heavy than I had anticipated. I wish it had been a bit fluffier. Will adding an additional egg help with that problem? I made this cake for my office Christmas party. I found that 55 minutes wasn’t near enough time for the cake to finish cooking. When I took it out at 55 minutes, there was lots of wet batter still on my tester knife that I stuck into the cake. I added 15 minutes to the cooking time and that pretty much finished it up. (It was still a bit moist in the center but it was edible.)

Another thing that happened was that it fell when I took it out of the oven. It had puffed up pretty high in my angel food tube pan. But when I took it out, the center part near the ring fell in a lot. Did that happen to anyone else? Again, the flavor was pretty good, but it was much more dense and heavy than I had anticipated. I wish it had been a bit fluffier. Will adding an additional egg help with that problem?

]]> By: Beth Price, LC Director of Recipe Testing http://leitesculinaria.com/2960/recipes-eggnog-pound-cake-rum-glaze.html#comment-21935 Beth Price, LC Director of Recipe Testing Fri, 03 Dec 2010 21:30:25 +0000 http://leitesculinaria.com/wordpress/?p=2960#comment-21935 Hi Jackie, So glad that you enjoyed the cake. I imagine that the Sugar in the Raw would be a beautiful topping. Isn't it nice to have a trusty "go to " recipe for your holiday treats? Best wishes Hi Jackie,

So glad that you enjoyed the cake. I imagine that the Sugar in the Raw would be a beautiful topping. Isn’t it nice to have a trusty “go to ” recipe for your holiday treats?

Best wishes

]]> By: jackie http://leitesculinaria.com/2960/recipes-eggnog-pound-cake-rum-glaze.html#comment-21927 jackie Fri, 03 Dec 2010 18:30:38 +0000 http://leitesculinaria.com/wordpress/?p=2960#comment-21927 This is really a delicious cake! Not too sweet and a lovely texture. I ran out of regular sugar so used Sugar in the Raw for the topping. The crystal sugar looked beatiful on top of the cake. This will definitely be a holiday staple. This is really a delicious cake! Not too sweet and a lovely texture. I ran out of regular sugar so used Sugar in the Raw for the topping. The crystal sugar looked beatiful on top of the cake. This will definitely be a holiday staple.

]]> By: David Leite http://leitesculinaria.com/2960/recipes-eggnog-pound-cake-rum-glaze.html#comment-56 David Leite Sun, 25 Jan 2009 01:04:40 +0000 http://leitesculinaria.com/wordpress/?p=2960#comment-56 Bundt cake pans can be temperamental. When I think that I've prepped one with just the right amount of butter, I add a skosh more. Good thing you have some architectural skills. I'm glad you enjoyed the cake. Bundt cake pans can be temperamental. When I think that I’ve prepped one with just the right amount of butter, I add a skosh more. Good thing you have some architectural skills. I’m glad you enjoyed the cake.

]]> By: Tiny Banquet http://leitesculinaria.com/2960/recipes-eggnog-pound-cake-rum-glaze.html#comment-54 Tiny Banquet Fri, 23 Jan 2009 00:02:35 +0000 http://leitesculinaria.com/wordpress/?p=2960#comment-54 Delicious, delicious, delicious. I made this for Christmas 2008, and it's good enough to become a tradition. The cake was moist and delicious, with a very nice, very slight crunch from the glaze. I used homemade non-alcoholic eggnog in place of store-bought: 1 egg, approx. 1/4 cup heavy cream, just under 3/4 cup milk (i.e., enough to bring the measure up to 1 cup), and a generous amount of fresh-grated nutmeg. I used golden raisins in place of the currants and soaked them in dark rum as directed. Part of the cake stuck to the pan even though I had buttered and floured it, but I rearranged the broken piece as best I could and once the glaze set it wasn't very noticeable. The cake tasted just as good the next day, too. Delicious, delicious, delicious. I made this for Christmas 2008, and it’s good enough to become a tradition. The cake was moist and delicious, with a very nice, very slight crunch from the glaze. I used homemade non-alcoholic eggnog in place of store-bought: 1 egg, approx. 1/4 cup heavy cream, just under 3/4 cup milk (i.e., enough to bring the measure up to 1 cup), and a generous amount of fresh-grated nutmeg. I used golden raisins in place of the currants and soaked them in dark rum as directed. Part of the cake stuck to the pan even though I had buttered and floured it, but I rearranged the broken piece as best I could and once the glaze set it wasn’t very noticeable. The cake tasted just as good the next day, too.

]]> By: David Leite http://leitesculinaria.com/2960/recipes-eggnog-pound-cake-rum-glaze.html#comment-59 David Leite Sat, 20 Dec 2008 01:11:20 +0000 http://leitesculinaria.com/wordpress/?p=2960#comment-59 Hi Mareesa, Leaving currants and/or raisins out of the recipe is acceptable and would certainly work but you'll be losing a dimension of texture and flavor. You might consider substituting chopped walnuts. In the end the important thing is that it suits your taste so take creative license and enjoy! Hi Mareesa,

Leaving currants and/or raisins out of the recipe is acceptable and would certainly work but you’ll be losing a dimension of texture and flavor. You might consider substituting chopped walnuts. In the end the important thing is that it suits your taste so take creative license and enjoy!

]]> By: Mareesa http://leitesculinaria.com/2960/recipes-eggnog-pound-cake-rum-glaze.html#comment-57 Mareesa Sat, 20 Dec 2008 00:05:20 +0000 http://leitesculinaria.com/wordpress/?p=2960#comment-57 Would it be okay to delete the currants from recipe? How would that effect the taste? Would it be okay to delete the currants from recipe? How would that effect the taste?

]]> By: David Leite http://leitesculinaria.com/2960/recipes-eggnog-pound-cake-rum-glaze.html#comment-61 David Leite Thu, 18 Dec 2008 01:12:53 +0000 http://leitesculinaria.com/wordpress/?p=2960#comment-61 Hi Lorrie, I think that golden raisins would be a fine substitution for the currants in this recipe. I would use the same measurement (1/2 cup) and macerate as Flo instructs. Let us know how you like the substitution! Hi Lorrie,

I think that golden raisins would be a fine substitution for the currants in this recipe. I would use the same measurement (1/2 cup) and macerate as Flo instructs. Let us know how you like the substitution!

]]> By: Lorrie http://leitesculinaria.com/2960/recipes-eggnog-pound-cake-rum-glaze.html#comment-60 Lorrie Thu, 18 Dec 2008 00:12:09 +0000 http://leitesculinaria.com/wordpress/?p=2960#comment-60 I'd love to make this for when my son comes up this Christmas as he loves eggnog. I prefer golden raisins to currants. Would that be an appropriate substitution? I’d love to make this for when my son comes up this Christmas as he loves eggnog. I prefer golden raisins to currants. Would that be an appropriate substitution?

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