I originally got this recipe from Taste of Home Magazine. 7-8 hours on low is way too long to cook this! We've cut it down to 3 1/2 - 4 hours on low and it comes out PERFECT! This has been a staple on our dinner table for years with this minor adjustment!

Reviewed On: May 9, 2007

I only gave this a 3 star rating because it is WAAYYYYY TOOOOOOOOO SWEET if prepared with as much sugar as this recipe calls for. (And I have a sweet tooth!). I cut the white sugar to 1/3 cup and the brown sugar to 1/8 cup. With those changes, it's a definate 5 star rating!

Reviewed On: Dec. 11, 2006

My mother started making this recipe over 25 years ago. It was an instant hit with the family and has become a holiday tradition ever since. She passed away several years ago and I now carry on the tradition every year making sure my father and brother are among the first recipients. (Which they basically DEMAND that they receive their poundcakes every year)! We've always put the recipe into two loaf pans, and I now make about 60 loaves each Christmas season to give to co-workers and friends. If I could give this recipe a 10 star rating, I would!

Reviewed On: Dec. 19, 2005