EXCELLENT!!! I have made A LOT of pound cakes in my time as I was once a semi-professional baker. This recipe is great! I used all vanilla extract as I don't like almond in my pound cakes. Also--make sure you blend this batter long enough as there are no rising agents. I used two loaf pans as tube pans don't always yield the best results with a heavy cake (I made this for the first time on Mother's Day and I didn't want any mishaps). I filled it with fresh whipped cream and sugared strawberries for an awesome strawberry shortcake.

Reviewed On: May 25, 2003

Really yummy! I omitted the crushed red pepper and used black pepper instead. I also use fresh lemon juice. Just make sure and soak those skewers for a few hours!

Reviewed On: May 25, 2003

I really liked these. I messed them up the first time because I didn't follow the instructions carefully enough. Make positively sure the egg whites are a ROOM TEMPERATURE! They won't get the consistency that's required if you don't. Also, unless you have a stand-up mixer, you will kill your arms. I put the mixture with the whisk attachment on my KitchenAid (on FULL BLAST) for a full 5 or 10 minutes to get the right texture. (Did I say make sure the whites should be at room temperature--LOL). Another great tool for these cookies is a cookie scoop. I don't use mine much, but it was invaluable for these. My last suggestion is to cut the amount of sugar. I used the 1 & 1/4 cup amount the first time and they were a bit too sweet (and I LOVE sweet). I reduced the sugar to a SCANT cup. Everyone loved them.

Reviewed On: Dec. 15, 2002