Summer of 60 Pins, #27: Pound Cake in a 13 x 9 Pan

Will pound cake work in a 13 x 9 cake? That is the burning question of the day. At least for me. We're having an annual family week at the beach in a few days, and I want to make a version of strawberry kebabs from the inspired collection:
                                                     Source: via Laura on Pinterest
It won't be exactly this, but I do plan on serving strawberry shortcake on sticks for our annual family meal at the beach. For 43 people. Or 45. Or 39. Give or take a few.Because I just have to cut the cake into cubes, I don't want to mess with my bundt pan. 13 x 9 would be sooo much easier.

My aunt Billie says no way will this work. My mom says yes because she saw Clay at cooking class. Disclaimer: I don't know who Clay is. Both my mom and Billie are great bakers, so let's see what happens.

Here's recipe my mom shared from her cooking class with Clay at Central Market.

Central Market Pound Cake
2 1/3 cups self-rising cake flour (mine was not self-rising, oops!)
2 sticks (1 cup) unsalted butter softened
8 oz. cream cheese, softened
2 cups sugar
2 teaspoons vanilla
1 teaspoon almond extract
6 large eggs

All ingredients should be at room temperature. Preheat oven to 350 degrees. Butter and flour a 3-quart bundt pan.

Beat the butter and cream cheese together until light and fluffy. Add sugar, flour, vanilla and almond extract. Beat on low speed just until combined. Add eggs, 1 at a time, beating well after each addition.

Pour into prepared pan (I sprayed mine with Pam) and smooth top. Bake in middle of oven until golden and a tester (I used a toothpick) comes out clean, about 50 minutes. Cool cake in pan on a rack about 15 minutes, invert onto the rack, and cool completely.

J helped me bake the four pound cakes. He didn't want his picture taken. Something about a farmer's tan (his tan lines match his baseball uniform), not having a beach body, and pictures of him baking ruining his masculine image. I snuck a picture of him leveling off the cake flour, though.
Here is the batter in the pan:

My mom called just after I put these in the oven, and I asked her if the batter would run over. Her response? Well, if you're worried about that, just throw some batter into a couple of cupcake holders. My next question: Did yours run over? Mom: I don't remember, that was a long time ago.

Thankfully, it worked out well. Here is the baked cake:
It didn't even come close to running over.

The Good: Pound cake in a 13 x 9 pan works with this recipe. Cooking was pretty even, and the cake was good.

The Bad: Really, nothing.

Summary: This is a much easier way to make pound cake in bulk than with my one bundt pan. And I have one more burning question to ask and answer today. I know you're just waiting on the edge of your seat!

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