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Gathered
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The original Bundt pan — iconic shape, even heat distribution
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
Achievable elevated desserts — laminated doughs, cakes, custards
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The original Bundt pan — iconic shape, even heat distribution
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
Achievable elevated desserts — laminated doughs, cakes, custards
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Bring all ingredients to room temperature. If substituting buttermilk with vinegar and milk, be sure to mix them together (in a plastic or class container - not metal) before you set them out to come to room temperature as the vinegar needs time to react to the milk. Grease (with shortening) and flour a 10-inch tube pan**; set aside. "Creaming" is a very important step in most cakes, especially pound cakes, so take care to follow the instructions carefully. In a large bowl or stand mixer beat butter and shortening at medium speed for 1 minute. Gradually add sugar, beating at medium speed, until light, fluffy and very pale yellow in color (5-7 minutes). When the mixture has almost doubled in size, everything's been properly creamed. Don't mix longer than this or the mixture will "break" and your cake won't rise correctly. Add extracts and eggs, one at a time, beating well after each. Sift together flour, baking powder and salt in a separate bowl. Gradually add flour mixture and buttermilk to creamed mixture, mixing at low speed until combined, beginning and ending with flour mixture. Pour batter into prepared pan and bake at 350 degrees for 1 hour and 15 minutes or until toothpick inserted in the center comes out clean. Cool in pan, then plate top-side up. Store at room temperature in an airtight container. *You need both the butter and the shortening as the butter tastes rich and delicious but the shortening has a higher melting point and makes a more tender cake. If you don't have shortening, use all butter but I highly recommend using a combo of both. P.S. don't make this with margarine and then fuss at me because your cake didn't turn out right.
“increased specific gravity”
coconut oil → increases → specific gravity of pound cake
“decreased overall quality score of cakes”
coconut oil → decreases → overall quality score of pound cake
“Use of oils decreased batter viscosity”
coconut oil → decreases → batter viscosity of pound cake
“incorporation of additives significantly improved the quality of cakes”
emulsifiers (sodium stearoyl-2-lactylate and polysorbate-60) → improves → quality of pound cake
“decreased overall quality score of cakes”
sunflower oil → decreases → overall quality score of pound cake