The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Apr. 27, 2009
Fantastic
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by MissCappuccinoMindy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Apr. 6, 2009
WOW! This was a wonderful pound cake. The brown sugar just gave it a nice flavor that was not your usual pound cake. I doubled the vanilla called for and made it in a bundt pan. I made sure to really whip the sugar and butter, adding both gradually to really keep it light and fluffy, and added each egg slowly as well. It was easy and everyone loved it. Served it topped with fresh strawberries and whipped cream. Thanks for the recipe!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by rjlund

Cooking Level: Expert

Home Town: New York, New York, USA
Living In: Raleigh, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 15, 2008
This cake is soooo good!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Compton, California, USA
Living In: Riverside, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 3, 2008
I made this for a bake sale, and let me tell you, it was a real act of charity to give it away. The batter and crumbs were delicious and I only wish I could have had a big piece. It smelled wonderful when baking. I used Caramel Frosting I on it. 10/20/08--I wanted to try this cake so badly that I bought it back at the bake sale! It's very good, has the brown sugar taste, the right pound cake consistency, and is very moist.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA
Living In: Mobile, Alabama, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 27, 2008
I didn't realize that this recipe made so much! I only had a loaf pan. I would highly recommend halving the recipe if you're not wanting to make a large bundt. I ended up having to make two loaves because I had so much batter. When using a loaf pan, increase the cooking time to 75 minutes. At 60 minutes, it's still gooey in the middle. Also, for a better flavor, use a tablespoon of vanilla and a teaspoon of almond extract. That helps with the complaints on here about the cake being too bland. Also, I sprinkled a sweet cinnamon sprinkle on top with crushed walnuts and it came out delicious (the ends were a little tough, but soften up nicely with whipped cream on top). :) All in all, a delicious cake recipe I'll add to my box.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 27, 2008
Loved it! So simple to make and I served it with a warm brown sugar syrup.I omitted the pecans though.Warm comfort food never tasted better.Its a keeper! Thanks for sharing!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by LuckyAustralian

Cooking Level: Expert

Living In: Belmont, Western Australia, Australia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 14, 2008
Moist and falvorful this cake. Can not understand reviewers saying it was dry. You do need to beat butter and sugar thoroughly, and the same goes for the eggs. After it sits a few days the texture and flavour improves. Thanks for submitting - it is a classy cake.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.
Living In: Halifax, Nova Scotia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Apr. 23, 2008
Great recipe just the way it is. Definately reminds me of cookie dough like flavor.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Amy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Photo by Java_Girl
Reviewed: Mar. 28, 2008
Great flavor and it's nice and moist. It baked up with no problem and I like the nuts and might even add a 1/2c mini chocolate chips next time. The brown sugar flavor reminds me of chocolate chip cookies so I think it'll be a great match but I don't want to make it too chocolatey.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Java_Girl

Cooking Level: Expert

Home Town: Austin, Texas, USA
Living In: Dallas, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 27, 2008
VERY GOOD RECIPE,ADDED A RUM SAUCE,YUMMY
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 13, 2008
I totally agree..this is the best!!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Expert

Home Town: Elmira, New York, USA
Living In: Social Circle, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 2, 2008
I'm really not impressed with this recipe. I had to give it a three b/c it is way too dense for my liking and it wasn't that flavorful (even though I added an extra half teaspoon of vanilla and two pinches of salt). It's not a bad recipe but in my opinion, the major problem was the density (no cake should be this heavy!).
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Dec. 18, 2007
I have tried this both with and without the pecans. As much as I love nuts in my breads, this is a 5 star recipe without them.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 29, 2007
I thought this one was very good and very easy to make.Thanks for sharing!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 14, 2007
This is the best pound cake! It turned out so moist, not too sweet. My husband and his friend raved over it! It is a big cake, but my hubby didn't mind that! I just made a simple warm powdered sugar glaze. Just melt 1/3 stick butter in saucepan and stir in 2 C. powdered sugar and 1 1/2 tsp vanilla. Add 2-4 tbsp water, 1 tbsp at a time until smooth and sort of like a thick syrup. Then you drizzle it over the cooled cake! YUMMY!! Great for the Thanksgiving and CHRISTmas! Will make again! Thanks! =)
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 28, 2007
I made this yesterday. It was delicious!!!! Next time I will not add pecans for a change. Or 1/2 called for. I used it for a strawberry shortcake base and we loved it. No changes to it except I did cut it down for 8 servings and put in a loaf pan and had to cook it too long to get it done inside and too brown on the outside. Will use less batter in loaf pan. But that was my problem. Thanks for a delicious, easy dessert cake.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by PatB

Cooking Level: Intermediate

Home Town: East Amherst, New York, USA
Living In: Trenton, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 27, 2007
Ijust had a piece or[two] as did my husband and he said i outdid myself!It came out light and fluffy also i made the glaze that TLBRAN wrote in her review, just delicious !I can't wait to make it for Christmas as gifts, i am sure it will be a big hit. thanks again for all the great receipes,NanaLynn
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 23, 2007
Fabulous! I did change the recipe up a bit. I am in grad school for gastronomy and our class was doing coffee history one week. We all take turns bringing food to class, so I made this fabulous recipe, replacing half the milk with espresso, and the pecans with white chocolate chips. It was just decadent!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 30, 2007
Made it tonight. Followed exactly - came out great! I read earlier comments.. You shouldn't lessen the sugar, it'll make the cake less dense. Also, it's very important to add sugar very slowly. Take 5-7 minutes to add. Add eggs one at a time and beat until just blended. Don't over beat eggs! Your cake will overflow if you do. I baked mine in a metal bundt pan for 70 minutes and it was perfect. Thanks for the recipe!
Was this review helpful? [ YES ]
21 users found this review helpful

Reviewer:

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 29, 2007
This cake was very easy to make and everyone (including kids) loved it. I served it with just warmed up jar carmel sauce drizzled over each individual piece. Left overs held up very well. A nice change of pace from typical chocolate/yellow/carrot cakes.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Pol

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 1-20 (of 48) reviews
« PREV 1 | 2 | 3 NEXT »

 
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Frequently Asked Questions What's this?