Reviewed: Dec. 8, 2009

I tried this plain ( no nuts) and w/ walnuts & it was delicious! Thanks for this awesome recipe!!

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Reviewed: Nov. 29, 2009

So I had some issues with this recipe, but it may very well have been me. The ingredients went together with no issue, but when it came time to put them in the pan (I was using the rose bundt like the one pictured) there was WAY too much batter! I ended up making 2 bundts out of this! (One rose and one heart) I admit that the rose could have been more full, but the heart bundt rose right to the brim and the rose wasn't far behind. As far as baking goes, the heart came out more evenly cooked and took less time that the rose- but this may have been the pan/my oven. Overall, the recipe tasted great, I just wish I could figure out why it didn't work out so well for me.

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Sami Gage

Reviewed: Nov. 24, 2009

EASY and delicious!

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CLAUDIANPER

Reviewed: Nov. 7, 2009

I made this last weekend and took it to work... not one person passed up a piece.

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Kim C.

Reviewed: Sep. 24, 2009

Dense and moist, with a nice butterscotch flavor, not too sweet. I sprinkled powdered sugar on the top. It would also probably be good with a light orange glaze.

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Flourgirl

Reviewed: Apr. 26, 2009

Fantastic

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MissCappuccinoMindy

Reviewed: Apr. 5, 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!

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rjlund

Cooking Level: Expert

Living In: Hershey, Pennsylvania, USA

Reviewed: Nov. 15, 2008

This cake is soooo good!

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msmoemoe

Cooking Level: Expert

Home Town: Compton, California, USA

Living In: Riverside, California, USA

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.

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Angie :)

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

Reviewed: Oct. 18, 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.

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