The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Sep. 5, 2009
We love this cake. It is so moist. I usually put a glaze, but no need. It never lasts very long in the house and super easy to make. I use regular walnuts and add black walnut flavoring to the cake as well as the glaze.
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1 user found this review helpful

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Photo by SukieSue

Cooking Level: Intermediate

Home Town: Ontario, California, USA
Living In: Mukilteo, Washington, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 18, 2007
Leaves a terrible after taste in your mouth. I'll give two stars cause it is moist. Maybe would be better with a different nut.
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dee

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Apr. 4, 2007
I have to admit I made it exactly as listed, except without the walnuts... I wanted a plain, vanilla pound cake to have with strawberries and ice cream. It was moist and wonderful and took the same amount of time to bake as the recipe said.
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10 users found this review helpful

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Pam

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 14, 2007
01/14/07 very good, its a keeper
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2 users found this review helpful

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 15, 2006
Just made this for Sunday breakfast and it is absolutely scrumptious!! So tasty and moist, and best of all, easy. Will make it again and again.
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17 users found this review helpful

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Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Oakmont, Pennsylvania, USA

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