Pound cake/baking times
I plan on making this pound cake http://www.foodnetwork.com/recipes/pa... but instead of using a tube pan all I have is a bundt pan. If the tube pan baking time is 1-1.5 hour what would be the change for a bundt pan.
I also have 2 9in cake pans available right now. Should I still use the bundt pan or does anyone have a good recipe that uses one of the pans I already own.
Bundt pan, tube pan; same animal.
But don't rely exclusively on time to determine when your cake is done. Test it (dry toothpick in center will work) periodically about 3/4 of the way through the recommended baking time to determine when it needs to be removed from the oven
if you are checking it too often, you will ruin the cake with all the opening and closing of the oven.
the recipe should say an hour *or* an hour and a half. to list such a range is strange. i made a pound cake two weeks ago -- in an aluminum tube pan -- and the recipe said 350 degrees for 1-1/2 hours. i checked at 10 minutes prior to 1-1/2 hours and took the cake out as it passed the skewer test.
a bundt pan with ridges is likely to cook faster because of the ridges. it might be overfull, too, because a bundt pan is typically shallower than a tube pan.
kelli, i've never tested the doneness of a cake with a thermometer. it is always the skewer test in all my experience (myself and others). do you use that temperature test alone?