Historical Cakes
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Bridget Lancaster bakes a bright and tender red velvet cake with cream cheese frosting. Then, host Christopher Kimball reveals the keys to knowing when a cake is done. Erin McMurrer updates a 100-year-old recipe for cold-oven pound cake, and equipment expert Adam Ried reviews loaf pans to determine which pan yields the best loaf.
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The series, like the successful Cook's Country magazine, approaches food and cooking from across the country in a practical way.
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