The reviewer gave this recipe 4 stars. This recipe averages a 4.12 star rating.
Reviewed: Jun. 12, 2009
Adding some spices made it a lot better, but it was pretty good as is. : )
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The reviewer gave this recipe 5 stars. This recipe averages a 4.12 star rating.
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Reviewed: Dec. 27, 2008
This is absolutely wonderful! I made it two ways, to spruce it up a bit for a party. I first made mini bundts. This required halving the recipe. I also added quartered glaced cherries to the batter (as I was supposed to make an actual English Christmas Cake but got lazy and needed a cake that didn't need to ripen). If making in mini bundt pans, only about 25 minutes baking time is needed. For the glaze, I added almond extract and a splash of maraschino cherry juice. The second time I made this (this week) I made it full sized. Again, added cherries, even bothered to paint the marzipan holly leaves. Unfortunately, I killed the glaze by adding butter. In theory it should work and make a nice glaze that crisps up, however, I was impatient and didn't soften the butter correctly. If you are impatient like me, don't mess with the glaze. It is fine as it is (though almond extract really does help). I have a feeling I will be making this recipe yearly if not much more often. It really is delicious!
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Cooking Level: Expert

Home Town: Miami Beach, Florida, USA
Living In: Helena, Montana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.12 star rating.
Reviewed: Dec. 17, 2008
I haven't done the whole almond paste leaf thing, but this pound cake is usually a success on its own. We like to have it with raspberry compote and whipped cream. I usually add 1/2 a cup of sour cream to make it less dry. I also bake it in 2 9 x 5 loaf pans.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.12 star rating.
Reviewed: Aug. 15, 2008
I was looking for a recipe that used almond powder, and I found this; I replaced the almond extract by almond powder (I put a little less flour, about 1/4 cup less, and I put a quite large 1/4 cup of almond powder instead). It's yummy!! My family likes it a lot, but most especially my hubby who, however, doesn't have the biggest sweet tooth.
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Cooking Level: Beginning

Living In: Davis, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.12 star rating.
Reviewed: Aug. 12, 2008
This was delicious! I think my boyfriend ate half of it in one sitting! I didn't have a bundt pan so I used two loaf pans and it turned out fine. So yummy!
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Cooking Level: Intermediate

Living In: Boise, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.12 star rating.
Reviewed: Jun. 5, 2008
This is a delicious recipe when you add about 1/2 cup sour cream (as suggested by other reviewers). It is really almondy, just so you know. I had enough cake batter to put into two loaf pans, too.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.12 star rating.
Reviewed: Jun. 2, 2008
It has 5-star taste, but it takes way longer to bake than the recipe says it should. Make it well ahead of time!
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Cooking Level: Intermediate

Home Town: Rosamond, California, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.12 star rating.
Reviewed: Jun. 5, 2007
I just made it as a pound cake and in a loaf pan, it was very good. The first time, it ran over and was a little too buttery, but the 2nd time it made 2 loaves and was perfect. I will definitely be making this again!
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Cooking Level: Intermediate

Home Town: Joliet, Illinois, USA
Living In: Ladd, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.12 star rating.
Reviewed: Nov. 29, 2006
This cake was extremely dry. The flavor was good (use "real" almond extract, not imitation). I didn't like the glaze - I would use something that's a little thicker and more obvious to see.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.12 star rating.
Reviewed: Dec. 31, 2005
This cake was delicious! I didn't decorate it, I just made a plain almond cake and topped it with the glaze. I added a little almond and vanilla extract to the glaze. Since I read the review that said the cake was dry, I added about 1/2 cup of sour cream. I cooked it in a silcone bundt pan that I got for Christmas (the first time I used it), so it seemed to cook slower. It needed the full hour but it browned nicely and was moist and delicious. My guests loved it!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.12 star rating.
Reviewed: Dec. 15, 2005
Very good but maybe a little heavy on the almond extract. 1 1/2 tsps. wopuld be enough.
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Cooking Level: Expert

Living In: Phoenixville, Pennsylvania, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.12 star rating.
Reviewed: Dec. 5, 2005
Very Disappointed by the results. It's okay as a brittle but it definitely didn't have a "macaroon" consistency. It turned into a sesame snap after 6 minutes!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.12 star rating.
Reviewed: Sep. 24, 2005
I made this recipe without the marzipan, just as a simple pound cake. It was really easy to put together, and I didn't cook it the full 60 minutes either. Great for a fast pound cake!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.12 star rating.
Reviewed: Aug. 24, 2005
I loved this recipe! ust thinking about it now makes my mouth water! After reading some reviews i only baked it for 50 minutes and that was perfect.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.12 star rating.
Reviewed: Jan. 27, 2004
This was the perfect end to our Christmas dinner. This cake is moist and tastes GREAT! A new Christmas tradition I have in this simple yet elegant cake.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.12 star rating.
Reviewed: Jan. 25, 2004
Sadly, I was disappointed. I think the 60 minute baking time was too long for me because my cake ended up very hard! The taste was good, and it was kind of moist in the very center, but otherwise it was pretty dull. I'll have to try again!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.12 star rating.
Reviewed: Jan. 25, 2004
This was okay. I Did not find the time required for forming marzipan leaves was justified on a simple pound cake. I will probably not make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.12 star rating.
Reviewed: Jan. 25, 2004
This recipe is wonderful. The almond pound cake comes out perfect.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.12 star rating.
Reviewed: Jan. 25, 2004
This cake was incredible!!!! Everyone loved the marzipan holly leaves. I even took a picture of it :) I can see this being a holiday tradition for years to come.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.12 star rating.
Reviewed: Jan. 25, 2004
This is an exceptional cake. WOW!
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