Reviewed: Jul. 23, 2007

I didn't have shortening, so used butter instead. Threw in 100gram of pounded almonds too. It didn't turn out as soft and moist as what has been described by many. I think mine was rather dry, could be the addition of the almonds. I didn't use 2 tsp of almond essence either. Used 1 tsp of that and 1 tsp of vanilla.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HWEIGEE

Cooking Level: Intermediate

Living In: Singapore, Central Region, Singapore

Reviewed: Jul. 18, 2007

EVERYBODY LOVED IT I GAVE 3 OF THESE CAKES TO FRIENDS AND IT WAS SUPER I JUST ADDED A LITTLE MORE OF BUTTER AND IT WAS DELICIOUS......

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ALEJANDRA CASTILLO

Cooking Level: Professional

Living In: Tegucigalpa, Francisco Morazán, Honduras

Reviewed: Jul. 4, 2007

This is by far the best pound cake I've ever had. I have always made it in a large pound cake pan (tall, straight sides)...NOT a bundt pan. Also, I do not like almond flavoring, so I use a combination of butter flavoring and vanilla extract. By following the rest of the directions exactly, I've never had this cake fail me, and I've made it probably two dozen times, and folks who eat it have asked me if I bake professionally when they try it. The secret is the flavoring and the cake flour.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Leslie613

Cooking Level: Expert

Reviewed: Jun. 28, 2007

absolutely a hit !!! replaced shortcake for pound cake.. and no one will ever go back!! only change i made .. was to substitue vanilla for the almond extract

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JANNIKINS

Reviewed: Mar. 10, 2007

I love this recipe. The almond flavor is a nice change from ordinary pound cake and it is so moist. I do agree - it is wonderful with fresh strawberries and whipped cream. It's a good strawberry shortcake as opposed to those dry shortcake cups they sell at the grocery store.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KACEYSHEP

Cooking Level: Intermediate

Reviewed: Jan. 8, 2007

I used a 10 inch bundt pan just like the recipe said to and my cake spilled over. It has been cooking for 2 hours and it is still not done. I am afraid I am having the same problem as others. I hope the cake tastes good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

scsmills

Reviewed: Dec. 29, 2006

This cake was a disappointment. I followed the recipe and reviewers' hints to a T only to have the cake overflow the pan and come out in crumbles. Taste was overpowering almond extract. Next time I will try for a traditional pound cake recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KRISWILLI

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Green Bay, Wisconsin, USA

Reviewed: Dec. 4, 2006

Very good, old-fashioned pound cake flavor and texture. 2 tablespoon almond extract was way too overpowering, so I did 1.5 tablespoon vanilla, .5 tablespoon almond. This was a moist cake, but not SUPER moist like the Cream Cheese Pound Cake I & II from this site. If you want a definite no fail pound cake, use the recipes just mentioned. As for this recipe, I used ALL butter and all the ingredients should be ROOM TEMP. I've also substituted buttermilk for the milk and it was even better. Make sure you whip the butter and sugar om med. speed for at least 10-15 min. until light and fluffy. Makes all the difference. Follow the directions to a T, down to adding one egg at a time, and you'll end up with a winner. Have made this twice, but will go back to the Cream Cheese lb. cake recipes instead.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

MommyFromSeattle

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Nov. 12, 2006

This is a very good pound cake. I used 1 tsp. vanilla and 1 tsp. almond extract. If you are using a 10 inch tube pan this cake will not spill out of the pan. It came out golden and I didn't have any problem with sticking because I used "Pam" to coat the pan.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Shirley A.

Reviewed: Nov. 11, 2006

I followed the recipe to a "T" and the flavor was horrible and the cake spilled all over my oven. The only thing that was right was the timing. I will definitely not make this again. Back to the trying to find a good pound cake.

Was this review helpful? [ YES ]
2 users found this review helpful