Merryb wrote:
> On Mar 6, 10:56 am, Dan Wenz > wrote:
>> I baked a pound cake this morning, and, to avoid future use of the
>> wife's wooden skewers, thus incurring her wrath, I decided to measure
>> the internal temperature with my digital thermometer after visual check
>> and a one-time use of one skewer, for future reference so that I might
>> use internal temperature rather than shoving sharp objects into the cake.
>>
>> I checked the temperature (Lazily, in only one location), which was
>> 208°F/98°C after removing the cake from the oven, 1hr45' after starting
>> in a Bundt pan, from a cold oven set at 325°F/163°C. In future, I'll
>> check several areas just before removing the cake, but as a one time
>> "cheap and dirty" check, I wonder whether any of you folks have
>> performed the same "experiment" with a pound cake also.
>
> I have with bread- it's done at 195-205...

Thanks for all responders - had to wipe my harddrive out and reformat
some time ago, just getting back to this Group. Baking another now using
a recipe from America's Test Kitchen.