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  #11  
Old 02-06-2010, 10:15 AM
bholus10 bholus10 is offline
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Step 10:






Finally, we're going to add the nutmeg and vanilla extract.
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  #12  
Old 02-06-2010, 10:15 AM
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Step 11:








Carefully fill your bundt pan (greased if you don't absolutely trust the non-stickiness of your pan) with the batter. Use the spatula to scoop every bit out of the bowl.
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  #13  
Old 02-06-2010, 10:16 AM
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Step 13:






Smooth out the top a bit with the spatula.
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  #14  
Old 02-06-2010, 10:16 AM
bholus10 bholus10 is offline
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Step 14:






Put your batter-soon-to-be-yummy-pound-cake into the oven at 350 degrees F, and set a timer for 45 minutes.

While we wait, put a paper towel under the cooling rack on the counter, to be ready for our pound cake.

You'll definately want to rinse out the mixing bowl, as once the batter solidifies it's a pain to clean off.
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  #15  
Old 02-06-2010, 10:16 AM
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Step 15:






So, the 45 minutes are up, what now? Well, we don't actually remove the pound cake from the oven just yet. Now we start poking it with a toothpick. If you've never used this method before, it's fairly simple. Take a clean toothpick, and poke the cake midway between the center and edge of the bunt pant. Jam that toothpick in there deep. Now pull it out. Is the toothpick dry and clean? If it is, the pound cake is ready. If there's batter or goop on the toothpick, or the toothpick is wet, we need more time. You almost certainly need longer than 45 minutes, but 45 minutes is a good time to start watching your cake more closely.

As you can (kind of) see from the goopy toothpick, our pound cake definately needs more time.
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