Can I make the batter for a cake (cream cheese pound cake) and hold it overnight in the fridge

[deb-in-mi]

to bake the next day?

 

[marilynfl]

I would avoid adding any rising agents until the next day. Bring the batter

to room temperature, add rising agents, then bake as normal.

 

[deb-in-mi]

Thank you! Makes perfect sense...

 

[marilynfl]

Deb, you may want to hold back 1/4 C of flour to mix in with the rising agent. That

will allow easier distribution across the batter so it doesn't lump together in one spot.

 

[melissa-dallas]

Or make a true poundcake with no leavening. My favorite doesn't have any.

 

[deb-in-mi]

This one doesn't either - but now I also feel confident to make a regular cake and 'hold' overnight:

 

[steve2-in-la]

Pound each of butter, sugar, flour and eggs, right? Gotta try that some time.

 

[melissa-dallas]

The one I usually make has 3/4 of a cup of milk in it, but

the 1/1/1/1 cakes make lovely crispy and flakey exteriors.

 

[deb-in-mi]

Mine is 3 cups sugar, 3 flour, 6 eggs, 1 brick cream cheese, vanilla!

 

[steve2-in-la]

Think we've discussed this before but nowadays, I try to measure baking ingredients by weight rather

than volume. You get a MUCH more consistent product and that way, My 14oz is the same as your 14 oz. Run across too many recipes where flour and dry goods measurements really throw off the end product.

 

[cheezz]

Me too...I consume 14 oz and when I step on the scale it magically becomes 16 oz! smileys/frown.gif

 

[curious1]

Coffee on the keyboard, smileys/wink.gif