This cake is wonderful! We don't care for walnuts so I added pecans and an extra package of cream cheese to the frosting....To die for!

Reviewed On: Dec. 29, 2010

This is a good foundation for a cream cheese cookie. After reading all the reviews,I decided to go with the full 8 oz of cream cheese but I changed a few of the other ingredients. I substitued one half cup of light brown sugar and used one half cup of white sugar. I also used a full teaspoon of vanilla and added a splash of Bailey's with Caramel and I added one cup of chopped pecans to the dough and used a brown butter icing recipe that I got from Paula Deen's show on the FN. They are rich and fabulous, try it out!

Reviewed On: Dec. 14, 2006

I made this cake for my birthday. Because I had so many guests,I scaled the recipe up to 12 servings. I wish I had thought to buy a third pan once I changed the recipe because the pound cake like texture of this recipe requires it. The cake was still beautiful however, moist and very dense. For the frosting,I decided to use a package of cream cheese and go half on the almond and substituted clear vanilla,it was delicious! I will bake this one again,it's pretty enough to be a wedding cake!

Reviewed On: Mar. 10, 2006