Reviewed: Apr. 15, 2012

Yummy! Great cut up and dipped in peanut butter chocolate fondue.

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Reviewed: May 6, 2011

The first time I made these, I misread the instructions and added the almond paste into the batter. It was the creates mistake ever!! It tastes like an almond croissant in cake form.

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4 users found this review helpful

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ranipie

Reviewed: Dec. 24, 2010

Pretty tasty. My sister (the taste tester) said it was more like cake not pound cake. but, what does she know. It was delish. Will make again, love the almond flavor!

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20 users found this review helpful

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anp13

Cooking Level: Intermediate

Living In: Arcata, California, USA

Reviewed: Jan. 1, 2010

Cake was very dry but flavor was good. Next time I will use some sour cream to add moisture.

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Ms. Ann

Reviewed: Jun. 11, 2009

Adding some spices made it a lot better, but it was pretty good as is. : )

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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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ziprose

Cooking Level: Expert

Home Town: Miami Beach, Florida, USA

Living In: Helena, Montana, USA

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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8 users found this review helpful

Reviewer:

Abby

Cooking Level: Intermediate

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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Reviewer:

ChocolatePanda

Cooking Level: Beginning

Living In: Davis, California, USA

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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6 users found this review helpful