Hey all! You might want to give this recipe a try. Especially novice bakers, I think this recipe will help boost the culinary moral of those just starting off. Good recipe all the way around, although, I did make a couple of adjustments. I opted for 2 cups of sugar instead of 2 1/2, I used 1/2 c. unsalted butter, 1/2 c.shortening and because I didn't have any buttermilk handy, I used 1 1/4 cups of whole milk with one tsp of apple cider vinegar added. Remember that if you are using dark coated pans to reduce your oven temp by 25 degrees. I found that my bread was perfect right at the 55 minute mark. I made this bread for my 6 year old granddaughter who is a banana junkie...she now thinks I'm a godess!

Reviewed On: Feb. 24, 2003

The flavor was decent, and I'm only rating it this low because I am going to try it again and because I changed the rules a little. I opted to make loaves and bake this bread in a conventional oven. The bread was heavy and doughy, although I did like the flavor. I plan on playing around with it again to see if I can adapt this for the oven instead of bread machine. I made two 9x4 loaves, and let them rise for an hour in pan after the dough had proofed for a hour prior. I may have to increase yeast or delete some of the liquid. But, I can see that if you are going to make this in a bread machine, make sure it's a large one 2lbs at least and you may want to halve the coconut extract...a little goes a long way!

Reviewed On: Feb. 9, 2003

Hello gang! LueWana here reviewing yet another note worthy recipe. I found this cake to be very moist and it holds up well. Will last a week and still maintain it's flavor and moistness as long as it is either wrapped well in plastic wrap or placed on a cakestand/plate with lid. I also subbed some items. Not being very big on extracts and preferring truer flavors, I used a bit of vanilla bean, one bean to be exact, and opted for fresh lemon zest, about 1/4 of a tsp. I left out the coconut extract, and used Puerto Rican Dark(spiced)instead of the rum extract. The end result was fabulous! This is a basic pound cake recipe that will allow you use the flavorings or extracts that you prefer. I tried this recipe again using just vanilla and lemon zest and still obtained spectacular results. Watch your baking time, adjust it according to the type/size pan you are using. I used the Fleur d'lis pan and had enough batter left over to make a few individual bundt cakes. Hope this review helps or gives you some new ideas!

Reviewed On: Jan. 28, 2003