Pound Cake Fail

I had a hankering for pound cake yesterday, so my sister and I decided to make one at her apartment.

The plan was to follow this recipe.

She said she had all the ingredients but the cream cheese, so I had to stop by the store to get a pack.

We did everything step by step. But something went wrong…

poundcake_1
1 1/2 cups of butter = 3 sticks. 1 8-oz. cream cheese.

Was I wrong for using Weight Watchers’ low fat cream cheese? I don’t think so. It tasted like regular cream cheese to me as I licked some off of the wrapper.

poundcake_2
Used the hand mixer to cream the ingredients together.
poundcake_3
Gradually added these ingredients as we mixed.

I have a feeling using Egg Beaters instead of real eggs was the game changer. You see, the end product tasted like eggs. Smelled like eggs. Not in a bad way, but definitely not in a pound cake way.

poundcake_4
Mix until it’s creamy.
poundcake_5
Sprayed the pan with PAM’s baking spray.

She did not have a 10-inch tube pan, and neither did I. So the bundt pan had to do. I don’t think this had anything to do with the final taste.

poundcake_6
Baked at 350 degrees for 1 hour and 30 minutes.

It wasn’t burnt or overbaked, so I didn’t think we failed at that part.

poundcake_7
HAAAAAY GORRRL!

The edges are crunchy, which we liked. And the cake is very dense–so fun to slice because it didn’t crumble. I feel like if I wanted to, I could sculpt something out of the cake.

So after three cups of sugar, why is it not sweet but tastes like eggs? We don’t really know. We suspect the Egg Beaters.

The good thing here is it’s not unpalatable. It does get you full real quick, because that egg taste is so filling. It would taste great with coffee, hot cocoa, or tea, though. Perhaps there is a market for this. I will have to feed it to more people and see.

 


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