Sunday, September 30, 2007
While cleaning out a junk-filled room in our house, my mom and I found a Bundt pan set that came with its own plastic carrier for toting your goods around town. She purchased this last year to give to me as a Christmas gift, but forgot about it and it got lost amidst the clutter. I have a standard Bundt pan as well as a tube pan for making angel food cakes, but nothing as fancy as this. I was thrilled!
Using the "Whipping Cream Pound Cake" recipe from Allrecipes I filled up the well-greased pan. Greasing it, by the way, took forever and a day because of all the nooks and crannies. I knew all those sharp edges would be good for clinging to cake, so I had to be sure to get those suckers good. Looking at the batter in the pan my mind immediately flashed back to my muffin volcanoes incident. This cake batter came up to within one inch of the top of the pan. Re-reading the recipe to be sure I had the correct pan size, I crossed my fingers, put the pan on a foil-lined baking sheet, and popped it in the oven. Every 5 minutes I turned on the oven light to peep at it and check for overflow.
Rising...rising...getting dangerously close to the top edge...this is a LOT of batter to clean up if it overflows...still getting taller...
Much to my surprise and delight, the batter stayed within the pan. The result was a full, dense, yet fine-textured cake. Added bonus: it's pretty danged purty. It looks and tastes...well... caketastic. Enough said.