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Pound cake with too brown crust! What to do??

m
maviris Jul 15, 2006 08:07 PM

Made a pound cake (in a bundt pan) for a party tonight at a friend's house, but I baked it too long and the crust is too brown. Any suggestions what I should do?

I don't think it's ruined (it's russet-potato or hot chocolate brown)... and maybe the fresh fruit compote I am planning to serve with it will help.

Would brushing it with a sugar/liqueur syrup help or just turn the crust into a harder, cruchier shell?

Thanks!!

  1. LindaWhit Jul 15, 2006 08:09 PM

    I think the fresh fruit compote will definitely help. Fresh whipped cream or vanilla ice cream on top will also help! I wouldn't brush it with a sugar syrup. It will definitely get crunchy.

    2 Replies
    1. re: LindaWhit
      m
      maviris Jul 15, 2006 08:17 PM

      Thanks for saving me from that disaster! I'll pick up some whipping cream on the way.

      1. re: maviris
        l
        lintygmom Jul 15, 2006 10:32 PM

        I put a lemon juice/sugar crunchy crust on my lemon pound cake but it has to go on while the cake is hot or it will seep into the cake and make it mushy.

        You can also frost it--I make a coffee flavored pound cake and frost it with rich dark chocolate frosting. A regular lb cake might be good with lemon frosting.

    2. Non Cognomina Jul 15, 2006 08:31 PM

      Can you slice off the bottom brown part and put the bottom side down on the serving plate so no one notices it? Also, when you slice and plate it, put the fruit and cream on the cut end and no one will suspect a thing!

      1 Reply
      1. re: Non Cognomina
        LindaWhit Jul 15, 2006 11:20 PM

        Since it was made in a bundt pan, the bottom is actually the top, so I don't think this would work.

      2. yayadave Jul 15, 2006 08:42 PM

        What's wrong with "It's supposed to be that way to make a nice contrast"? Unless it actually tastes burnt.

        1 Reply
        1. re: yayadave
          s
          sheiladeedee Jul 16, 2006 01:01 AM

          Absolutely! When I make a bundt cake I dust the greased pan heavily with coarse sugar so it melts and gets a crunchy dark caramelized crust...

          A thin chocolate glaze or lemon glaze, just a little butter and warm lemon juice with a little confectioners sugar, will make a nice finish and help things along

        2. s
          Susan Hope Jul 15, 2006 10:21 PM

          Why not simply (and carefully) put some powdered sugar in a mesh strainer and cover the cake with a fine dusting of the sugar. I suspect that the dark crust is delicious, but covering it with the sugar may be more visually pleasing.

          1. oakjoan Jul 15, 2006 10:25 PM

            I agree with yayadave. Unless it's burnt and tastes that way, what's the problem? I have made several lemon poundcakes in bundt pans and then spooned chopped fruit into the hole and over the top. It looks beautiful that way.

            You can also go the brown sugar route as described above.

            But if it tastes good, don't worry.

            1. c
              cheryl_h Jul 15, 2006 11:48 PM

              I'd be concerned that the cake will be dry. Is there any way to taste it? If it is dry, a frosting or sauce will help. Fruit and cream or ice-cream as someone suggested can save just about anything.

              1. m
                maviris Jul 16, 2006 02:00 PM

                Thanks everyone for your suggestions!

                It turned out that the substantial crust didn't taste burned and the inside wasn't too dry - so the fruit and cream were more than adequate.

                Since the cake was still warm when I left the house I didn't try the powdered sugar disguise - I just didn't put it on prominent display at the party. But it was very well received... devoured.

                Again, I really appreciate your help! Cheers, -m

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