Help! My famous pound cakes are failing!
Hey! This is Tracy Holcombe.
At your convenience, could you help me with this puzzling issue?
These are pound cakes. I have made these for over 30 years. My recipe has not changed. The only thing that has changed is the oven. A new electric oven in my new place. At my old house, I had an electric oven.
I bake at 300 degrees for about 1.5 hours.
I have had the oven calibrated, my thermometer reads accurate. I have adjusted up and down on temps, I have removed extra rack. I cannot figure it out.
They bake normal and when they come out, the bottom of cake separates from the top, there is a space between the cake and crust.
I don’t mix long after my flour is added. I was told that I was over mixing.
Do you have any ideas? I am famous for my pound cakes, and now I can’t give as gifts or bake on request...😩