Reviewed: Jan. 11, 2012

What a perfectly delicious recipe! Other than adding one teaspoon cinnamon to my dry ingredients, I followed the cake recipe as written. It was done in 1 hour and 20 minutes. I cooled the cake in the pan for 10 minutes and on a cooling rack for 10 minutes before adding the glaze. The only change I made to the glaze was I didn't add the vanilla until it was removed from the heat. This, I"m sure, is from habit. Great recipe!

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Reviewer:

bebe

Cooking Level: Expert

Living In: Burlington, North Carolina, USA

Reviewed: Jan. 9, 2012

This was good but didn't strike me as pound cake, just tasted like banana bread. it was tasty though.

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Reviewer:

melodee

Cooking Level: Intermediate

Reviewed: Jan. 2, 2012

I ended up with WAY too much batter for a bundt pan, so my oven is a little messy now...! What I ended up with was pretty tasty, though. I used chocolate chips instead of pecans because one of the people I was making it for has a nut allergy. Also, I didn't use the glaze because the cake was really sweet on its own. If I ever make this again, I think I'll use half as much brown sugar.

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Reviewer:

Esther

Reviewed: Dec. 26, 2011

Excellent cake that ages very well--it gets moister in the following days. Made the cake several times and have found the following: 1) The pan matters! The tube pan makes a superior cake versus a bundt pan. The cake is distributed more evenly in the tube pan. Additionally, applying the glaze is done more effectively on a cake from a tub pan as the top is flat and the glaze sets up better. 2) Let both the the glaze and cake cool before applying the glaze. If you apply the glaze when either the cake or glaze is hot than the glaze will essentially seep into the cake (ie, there will really be no glaze). 3) If you want some of the glaze inside the cake than I recommend put holes throught the top of the cake to about an inch from the bottom of the cake. I found a chopstick to be the perfect size--the hole is big enough to poor glaze into but not so big you cannot cover it up with very cool glaze. Note: save a small amount of glaze for plugging the holes--the glaze should almost be a dough-like consistency to plug the holes. 4) Lastly, ignore the part of the directions about pouring the glaze over the cake while still in pan--you will left with a cake where most of the glaze seeps into the top of the cake and becomes indistinguishable from the cake itself (if done while warm). The cake is more appeasing with a visable glaze on top.

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Reviewer:

eeskin

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Reviewed: Nov. 1, 2011

This cake is so unbelievable moist and just taste great! I changed my recipie up a little: instead of 2 cups of brown sugar and 1 cup of white sugar I used 3 cups of white and added a teaspoon of allspice it was great and I did not even make the icing..........

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Reviewer:

Shauna

Reviewed: Oct. 17, 2011

This really comes out well. A big hit with everyone.

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Reviewer:

homer265

Reviewed: Sep. 2, 2011

I absolutely loved this cake! I made this for my mother-in-law for her birthday. She loved it! I specifically enjoyed the carmel glaze and have used it on other cakes since then. I love the denseness of the pound cake too. It could be thought of as too heavy by some but I thought it was perfect, allowing the glaze to sink in just enough..

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Reviewer:

Goldie

Reviewed: Jul. 22, 2011

Delicious!!!

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Reviewer:

kathryn

Cooking Level: Expert

Living In: Suffolk, Virginia, USA

Reviewed: Jun. 13, 2011

Really quite yummy. Didn't have shortening so had to use all butter. A nice fancied up banana bread!

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Reviewer:

honey chile

Cooking Level: Intermediate

Reviewed: Mar. 13, 2011

Not as dense as poundcake or even banana bread, which is nice. Too sweet, though. I'll make it again, but I'll cut the sugar quite a bit. I also added some pumpkin pie spice.

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