The ingredients are pretty standard for a pound cake, with the exception of adding shortening in place of a last stick of butter. I don't, however, believe that was in any way responsible for the dryness I experienced. I believe it was due to the unconventional baking method. I did as directed, starting in a cold oven. I set the alarm to sound at one hour, just because I was unfamiliar with baking an item this way, and wanted to check it at that point. Good thing I did! When I pressed the center slightly, it was quite firm. I inserted a toothpick in the middle just to be sure, and it came out completely dry, without even so much as a tiny crumb clinging to it. When I served it at a Fourth of July party, I was grateful I had made 3 fruit compotes, or the embarrassingly dry texture would have had nowhere to hide. I calibrate my oven every few weeks, and the last time was last week; dead-on accurate, so that wasn't the problem. I've worked as a pastry chef, have over 40 years of experience baking, so I'm known for my baked goods. This was not even close to my standards. I can only imagine how dry it would have been had I not yanked it at one hour. It might have fared better at 50 minutes. The taste was that of a generic pound cake, nothing special, but I would not recommend this recipe because there are much better out for flavor and they turn out enjoyably moist. In this case, only the fruit and real whipped cream stood between me and culinary humiliation.
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The ingredients are pretty standard for a pound cake, with the exception of adding shortening...