I made this recipe in bundlettes -- makes 12 one cup bundtlettes. (Baked for 27 minutes.) I didn't add the streusel this time and it stands well on it's own. I will try the streusel in the future. So yummy, easy, and pretty! I would make it again! (BTW 8 oz. sour cream = 1 cup.)

Reviewed On: Nov. 16, 2009

What an amazing cake! It was the best ever pound cake I have ever eaten! The best part about it was the crispy crust. I omitted the mace because I didn't have it, decreased the sugar to 2 3/4 cup, increased the vanilla to 1 T, and baked it for 1 hour 10 minutes at 325 like the other raters suggested. My star bundt pan seems a bit smaller than the regular one. I was afraid it would overflow, so I baked a second small 9x9 cake with the leftover batter. I made it for the first time for a party tonight and was asked many times for the recipe! Thank you!!

Reviewed On: Aug. 19, 2007

I always bake my cookies with real butter, so I substituted the margarine with butter. It was so difficult to roll. I kept putting the dough into the freezer (in wrapped plastic) and rolled between two sheets of plastic wrap. What a mess. It may be because I switched to butter and/or made it at my mom's house in Hawaii where it is humid (not your fault.) Cookie was tasty but a tiny bit spicy for me.

Reviewed On: Dec. 17, 2006