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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ChocolatePanda

	Cooking Level: Beginning Living In: Davis, California, USA
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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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housgrll

	Cooking Level: Intermediate Living In: Boise, Idaho, USA
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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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Abby

	Cooking Level: Intermediate
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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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Jeni Ellis

	Cooking Level: Intermediate Home Town: Rosamond, California, USA Living In: Seattle, Washington, USA
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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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LEGGYMOMMA64

	Cooking Level: Intermediate Home Town: Joliet, Illinois, USA Living In: Ladd, Illinois, USA
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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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cheflynn


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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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Rambunc


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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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LYNN39SCAF

	Cooking Level: Expert Home Town: Philadelphia, Pennsylvania, USA Living In: Phoenixville, Pennsylvania, USA
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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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MRSPINK


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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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tyork


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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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Betty


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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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BELLISSIMA9902


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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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VICTORIAA


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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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LIZALOUISE


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Reviewed: Jan. 25, 2004

This recipe is wonderful. The almond pound cake comes out perfect.

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ARITHAG


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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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ROBBROWNFAN


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Reviewed: Jan. 25, 2004

This is an exceptional cake. WOW!

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DELISAJ


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Reviewed: Jan. 25, 2004

Very pretty and very tasty - everyone loved this cake, especially the delicious marzipan accents!

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PAM G


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