Wonderful cake with the most incredible texture! I did use cake flour, increased the vanilla/almond extract a bit and used about 1/2 cup hazelnut coffee creamer in place of some of the heavy cream. The one thing missing in the reviews is a warning about how much batter this recipe makes. I used two 9x5 loaf pans (baked for 1 hour and 5 minutes) and the cake spilled over the edges....alot! It didn't drip in the oven but made very odd shaped loaves which had to have the edges trimmed off. Not the most appealing look for a pound cake! In the future, I will use three loaf pans or perhaps a bundt pan and one loaf pan. Excellent cake, well worth the time and....it makes alot!

Reviewed On: Feb. 5, 2008