Oh my gosh!!! This is one of the best pound cakes I've ever made. I made this for one of my fondant classes last week. I've just sliced it tonight and guess what...its still moist. This will be my number one pound cakes I'll be using for my clients as well as for fondant covering. I highly recommend this one to be used to cover with fondant. The only two changes I made was used butter flavored Crisco instead of reg. shortening, omitted the lemon juice and L. flavoring. I replaced it with vanilla, butter and almond. Soooo, soooo, good.

Reviewed On: Jul. 30, 2009

This will be one of the flavors for brides to choose whenever they are on my website, for their wedding cake. I took this to work as a test and got great rave reviews about it. Thank you.

Reviewed On: Jun. 1, 2004

Chantal! My, my, my, my, umm, umm, good! Guess what! this was my very firt time baking a cheesecake and I got very good raves on it. I am a homebaker in the Raleigh area (Unique Cakes) and I've had request on doing a cheesecake wedding cake. This will be the recipe I will use. I wish I could give it more stars other than 5 because this deserves it. I made a few moderations to this for my taste and it worked out well for me. I was reading over some of the many reviews you got from this and I've added 1/2 cup of sugar and increased the butter to 1/2 cup for the crust. I didn't count the graham crackers but I put 1 1/2 cups (I guess it depends on how thick you wnat it. I also added 1/2 t. pure almond extract to the filling and it was great. As for the crust I bake it at 400 degrees for 3 min. and bake the whole ch.cake for 15 min. and turned the oven down to 200 and continue baking for 3 hours. I let this cool in the oven for about 5 hours then refrigeated it, It turned out beautifully. Thanks again.

Reviewed On: May 24, 2004