Toney asks: I have a question about baking a cake, a pound cake in this instance. I have baked pound cake for the pass 30 years and have never had this problem before. My cakes will not bake all the way through. I have had my stove checked and they found nothing wrong. I have thrown away three cakes and a few pies. Very frustrating. Hope you can help.
Baking S.O.S.: This sounds like a frustrating experience–especially since nothing seems to be wrong with your oven.
The only thing I can suggest is to simply bake your pound cake (or pies, since you mentioned that was a problem, too) longer and be sure to test for doneness before removing them from the oven.
If your pound cake looks like it is getting too done or too brown before it is fully baked through the center, then try turning the oven temperature down by 25 degrees until it finishes baking all the way through.
To test for doneness, I would suggest using a long wooden skewer–rather than a wooden toothpick–because pound cakes can be very deep and dense. A toothpick will only be able to check the cake to a certain depth because it is short, but a wooden skewer can check all the way through. Be sure the skewer comes out with no batter or only dry cake crumbs on it. It is also a good idea to check the cake in several spots, just to be sure.