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Pound Cake Problems

My pound cake I always make has been tasting metallic/ fishy lately. I can't figure it out. I use pam baking spray to grease the pans... I haven't changed anything in the recipe.

asked by Kristi Rittenhouse almost 3 years ago

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7 answers 1340 views
Ad0d3623 a28a 4793 82a8 5f1ab0a2f633  dsc00426
added almost 3 years ago

Does that mean it's happened more than once? Has the Pam gone bad? Maybe it's an issue with the baking powder, which can sometimes give a funky taste if there is too much of it. Does the pan need a goods scrubbing out because of oily residue, which can also impart a weird taste?

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B53d8573 61aa 4069 8686 39b20eb8e9c3  image
added almost 3 years ago

I agree with vvanessa. It might be the baking powder. I bought some aluminum free baking powder at traders joes once and my pancakes tasted fine the first time, but after that they tasted horribly metallic. It was the parking powder. I threw it out and found a different brand.

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B0e51b35 a002 4fdd adc2 f06fa947184e  baci1
HalfPint

HalfPint is a trusted home cook.

added almost 3 years ago

Is the Pam spray made with canola oil? Canola can have a fishy almost metallic odor to it which is why I don't really like to use. I've learned over the years that nothing is better than butter for greasing cake pans. With butter, I never worry about my baked goods sticking. Best tip ever given: save the wrappers from the butter sticks and use them to grease your pans.

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A189e854 953e 4858 8771 4b3533a52dcd  stringio
added almost 3 years ago

That's good to know about the spray! It does have canola oil. I haven't had problems with it until recently! Back to butter to see if that does the trick! Thanks

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added almost 3 years ago

Pam spray creates a permanent coating on any surface where you use it. Washing doesn't remove all of it. I found over time that the build up created an unpleasant odor and funky taste to whatever was made in/on those pans. I had to replace them. Spray-on oils are very handy, but not a good idea. Ruins your pans, spoils the food. Better to go the old "butter-paper " route.

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A189e854 953e 4858 8771 4b3533a52dcd  stringio
added almost 3 years ago

I think it must be a build up like you said! I always thought the pans looked clean but I'm sure it does build up over time! I had no idea! Back to butter! Thanks

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added almost 3 years ago

Check the amount of baking soda your recipe calls for. Too much baking soda will leave a metallic taste in your baked goods.

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