I tried this recipe as a first-time pound cake effort, and was not disappointed. I was trying to recreate a cake my Great-Aunt used to make back in the 50's, on low country SC farm, when I was a child. Her cake had that rough, greasy, grainy texture I've always associated with pound cakes, not the fluffy, powdery fall-apart-in-your hands you get in the chain stores & indeed, even home-baked cakes nowadays. Apparently, nobody wants to use butter, Crisco, even "lard", in cakes. Anyway, this recipe turned out a wonderful, old-time pound cake that a group of 15-odd folks at a Christmas party absolutely loved (and most of them over-50, with similar grandmother memories like me). I did make one change - 2 sticks of butter are not enough for authenticity. I went with the full "pound", 4 sticks, and kept the whipping cream, although I was leery of it....did have the foresight to run to Walmart and get a true tube pan. The bundt pan my wife had would NEVER have accomodated the mix - half would have ended up on the oven bottom. Great recipe, great results. Ray in Covington, GA

Reviewed On: Dec. 25, 2008