I have been making pound cakes following your recipe for few years now. And my kids say ,”My mom makes the best vunela pond cakes. She is a great cooker” LOL. I used to hate cooking/baking but because of you I am a great baker now (as per my kids)! Thank you for explaining everything so well and also giving options/substitutions for ingredients.
What's not to love? Poundcake (love dense-textured cakes myself), cherries and...that little "Carrie" insert that I watch for and that warms my heart EVERY time!!👍
😂 Carrie is just the cutest! I love when she pops up in your videos! And this looks really good! I can definitely see the almond extract going really well with the cherries!
Never would have thought to try the reverse creaming method with a pound cake, but it looks like it works great. The Cake Bible, Rose Levy Beranbaum first introduced me to this method, what I love about it is you can't overbeat the cake when the butter has been incorporated first thus not forming extra gluten making for a tough cake. I love pound cake, made several recently.
Very good like all of your recipes; have no idea where you are but I'm at a very high altitude and your recipes are always perfect, don't have to adjust anything. Thank you, blessings and have a beautiful day.
Yum. Another winner! I quit using pastry brushes because the bristles came out a little too often. I switched to little silicone brushes and they work great. Happy Holidays and many thanks for sharing your baking expertise with us.
Dear and Sweet Stephanie !! MerryChristmas for you and your family!!! Thank you so much for sharing and helping us to do our best with your recipes❤💚💜💙🌲🌲God Bless You!!
I just wanna thankyou for teaching me how to bake perfectly perfect dry cakes, my family just loves whatever I made from your channel. Especially the fruit cake is just superhit. 🙏🏼
I'm going to give this a go. I have tried at least a dozen of your recipes - and they have never ever failed. The very first one of yours I tried was the strawberry charlotte cake - almost 10 years ago now - it was to impress someone I was dating at the time - who I later end up marrying!
So - one month on I did try this and it was fantastic. I then tried it without the cherries to make a basic butter loaf cake, but I did three different method variations and got three different people to do a "blind" side by side test to see if they could taste any differences. I made one cake by the traditional creaming method, one by the all in one method (using a teaspoon of extra baking powder to compensate), and the final one by the reverse creaming method as you have shown here. The winner hands down was the reverse creaming method - they said the texture was much nicer than the other two. It actually rose up higher than the other two as well. The flavour was just the same though - still very delicious :-)
Hi Stephanie, beautiful looking pound cake, can’t wait to try this method…..I just want to wish you, Rick, Carrie and all your family a wonderful holiday and amazing New Year, thank you for all you do for us, I’ve learned so much from you over the years and your Apple Pie is the best we’ve ever had! Love Jan xxxxxx
Hi Beautiful Stephanie 💜 what a Beautiful Christmas Cake! You are so creative🎅🌷🌻 I love all of you recipes and I Love you 💜 God Bless you and your family always 🌷🌻💜
Just tried your pound cake recipe.The cake is delicious and moist too. .We all loved it. Thankyou so much for sharing the recipe. Merry Christmas to you ❤️
I must try this before Christmas. Your tip about rinsing the cherries, thank you for that!! This is an excellent demo, as usual. Room temperature....that's where I fall down sometimes, especially with the eggs. And almond extract is a must for this kind of cake. If you're using a dark colored pan, will that change the time or temp?? I'll take the end/bum anytime!! Thank you so much Stephanie, God bless you and your family with a very merry Christmas.
Hi Ms Jaworski ! It's a shame you don't have a cookbook translated in different languages ! My mom doesnt speak English, and I'm fortunate to have learnt it when I was 10 ! Its been over 10 years I know your recipes now and they work so well. I wish I could buy your book for my mom in French !! Especially for cakes/breads. She stumbles upon videos here and there but her cakes are not always good. She wonders the channels I watch, but I tell her they are most of the time in English :( Maybe this is an idea for the future? Hugs and thanks so much for the videos
😄🤣😄🤣😄🐶 ..... so adorable, just wanted the green cherries 🐶 I do hope that you will end this year by bringing us a doggie treat recipe. We sure did enjoy seeing Carrie on the videos. Best wishes 💐💙🙏🇿🇦🇺🇲
Thank you once again for amazing recipe, never ever tried making it back to front so moist and delicious I not the best cook but was so proud of this cake I used coconut sugar, cranberries, prunes and rasins 😋😘😇☘️☘️☘️ 🌹
Wow looking to tempting 😋😋 I am making pound cake from your recipe it's also come out to yummy mouth melting everyone like it too much thanks....... please Chirstmas plum cake recipe
Dear Stephanie, I love baking and I love your recipes. Every time I watch your video, I follow your steps and technique and make everything as you do. Every single cake or a sweet turns out beautifully. I would like to ask you very kindly if you could make biscuits named SPECULAS. I would like so much to bake this marvellous biscuits for Christmas for my family. Thank you so much. Sending you hugs and greetings from snowy and cold Slovenia. 🌲☃️❄️⛄️❄️🎄❤️🎄🥰🙋🏻♀️
I just got a new Bundt pan shaped like a snowflake, and I'm trying to find the right recipe to bake in it. I wonder if I doubled this recipe could I get it out? There are a lot of sharp crevices in the Bundt pan. If not, do you recommend any other cake recipe that works well for this kind of Bundt pan? Thank you in advance. Your videos are the best because you are so thorough. You also made me buy a scale years ago and I love it.
You could double this recipe and use a Bundt pan. Just make sure to butter the pan well getting into all the crevices. And after buttering I would flour the pan as well.
Seeing just the tops of those fuzzy ears behind the counter was too sweet! I like candied cherries, my other half, not so much but I'm def going to try this minus the cherries.
Wow that's amazing 😍🤩🤩 wonder fully raise in beautiful golden brown colour v very pretty 🦋😍🌟🌟 pound cake yummmm 😋🤤🤤😋 mouth melting super duper delicious 😋😋🤤🤤
Gr8 recipe, thank you.I will be trying this recipe soon. One question: i never use milk in cake again, because whenever i use to use milk, the cake always had this wet line inside . Could i leave out the milk, but still retain the moistness of the cake? and what is the solution to this problem? I find the cake spoils rather quickly too with milk. Thank You.
This problem is not about adding milk, but how the batter is mixed. If the batter is over mixed it can cause too much air to be beaten into the batter. This causes the batter to rise in the oven but then sink a little which causes a gummy layer.
Hi.. is there any difference in temperature when we use black coloured pan? Cake burns slightly at this temperature. And what is the material of your pan? Aluminium?
Hello Mam. The cake did not rise as expected. No crack either. Is it because I preheated the oven for too long. Weight 725 kg I used a 9" diameter round tin .where did I go wrong?
