Reviewed: Jul. 23, 2008

This pound cake was the best one I've had. It was moist and dense like it was supposed to be. The only problem I had was that it stuck to the pan. My family gave it two thumbs up!

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Hanna

	Cooking Level: Intermediate
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Reviewed: Nov. 5, 2007

This cake was THE BEST!!! I made it for a family gathering last night and my husband was late coming in he almost didn't get any!!! When I tasted the batter it was wonderful I knew it was going to be gooooood. Mine turned out very moist and fluffy, and the nuts were a very welcome addition. Thanks for sharing!

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Evelyn


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Reviewed: Feb. 24, 2007

Followed the instructions exactly and it turned out beautifully. A very moist cake, but not for you if you don't have a sweet tooth !! Will make this again

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Akubra17


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Reviewed: Jun. 14, 2006

This was just alright for me. When you have two different milks and sugars in the same recipe they need to be specific on which one to use and at which time, maybe mine would have tasted better. May make this again but not for sure.

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andrea


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Reviewed: Dec. 11, 2005

Cake was fair, a bit heavy for my taste. Frosting was WAY to sweat & could not get the graining sugar texture out of it. Would not make again.

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Deb

	Cooking Level: Expert Home Town: Green Bay, Wisconsin, USA Living In: Menasha, Wisconsin, USA
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Reviewed: Sep. 25, 2005

I made this cake once before, but this was before i became a member of all recipes. This is a very good recipe.I will be using it. I saw where some of the viewers said it was a heavy cake, just try sifting the flour twice, and instead of frosting the whole cake I just used it as a glaze and it was very good. Another winner.

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nay nay


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Reviewed: Apr. 12, 2005

It was a bit too sweet for my taste. Though very delicious!!

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LAURABEE1


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Reviewed: Mar. 22, 2005

This is a great recipe. I made it for family and friends and it turned out great. I will be making this again in the future.

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PARKER7586


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Reviewed: Dec. 11, 2004

I was surprised for two reasons: #1 when I first DL this recipe on Thanksgiving Day, there wer no ratings for it yet. So I was a little worried but wanted to try something different. #2 I was amazed ath the amount of sugar it called for in just the batter. But it came out great nice and moist, mildy sweet and nutty. It tasted great even without the frosting. Which I recommend you let cool to get a better consistency. The frosting is rich but really good... Thanks for sharing!

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COOKIEGIRL246


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Reviewed: Mar. 22, 2004

The cake itself is absolutely wonderful - moist and dense and very flavorful. I too had problems with the frosting, but I always do with cooked frostings so I just used it as a glaze instead of an all-over frosting and thought it was just as good. I didn't have any pecans so left those out of the cake and thought it was just as good without. I would definitely make this cake again.

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CLFOUNTAIN


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Reviewed: Dec. 1, 2003

Oh my goodness, I made this cake today for my family and everyone loved it. It was not dry at all as some members indicated. I did substitute buttermilk for the milk in the recipe. It was a little sweet but still good and moist. I will make this one again.

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TSTARR123


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Reviewed: Sep. 3, 2003

This cake was very heavy, rich, and moist. I would consider this recipe for advanced, patient bakers. If using a tube pan with a removable bottom, wrap foil around the outside of it and place pan on a rimmed cookie sheet or it could leak all over the oven! After cooking the frosting, I transferred it to a pyrex bowl to speed up the cooling process, but it still took a good amount of stirring to get it to frosting consistency. I found it much too sugary sweet and next time would opt for drizzling each cake slice with a little caramel sauce and garnish with some fruit for color.

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Doris Cheung

	Home Town: Chicago, Illinois, USA Living In: Longmont, Colorado, USA
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Reviewed: Jul. 23, 2003

This cake was very well received by my family-the only drawback was that it took a long time and a lot of stirring to get the frosting ready, but when it was, it was absolutely delicious. I would make this cake again.

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GINAH1

	Cooking Level: Expert Living In: Chicago, Illinois, USA
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Reviewed: Apr. 29, 2003

This recipe was good, I used a 10' bundt cake pan, and the cake was overflowing in the oven, cake was everywhere. After the cake finish baking, it had sunk, and stuck to the pan... So what was left I put it in the cake pan. The icing was perfect, the cake was very moist, even though it is whop sided, but it is still good.. Could someone tell me what went wrong????!!! I will try again, I'm going to the store and purchase a 10' tube cake pan...

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SHONNAE


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Reviewed: Apr. 6, 2003

I chose to add 3/4 tsp of salt (the AIB coming out in me) to this recipe as others noted blandness in finished cake. It was still on the bland side...but quite edible and certainly moist. The frosting was absolutely scrumptious. I will no doubt give this recipe one more go with a few changes but the frosting recipe will be used again and again.

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JUSTABUMPKIN


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Reviewed: Mar. 3, 2003

This poundcake tasted great (esp. the frosting) but was WAY to confusing to make. Read the entire recipe a few times before making this. Notice that under ingredients dark brown sugar and brown sugar are both listed but in the directions it doesn't indicate which one to use when. I believe dark brown is used in step 2. Good luck

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JUSTSILVER


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Reviewed: Dec. 11, 2002

This cake tasted great right out of the oven, and the frosting was great, but the cake was pretty dry and hard the next morning. The directions were VERY confusing.

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YOJACK


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Reviewed: Nov. 22, 2002

very good, reminded me a lot of the caramel cake my grandmother used to make. the frosting I will admit is tough. my grandmother has been making this cake for many many years and it does take some trial and error to get it right. but once you get it right you will completely love it.

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ZBALES

	Cooking Level: Intermediate
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Reviewed: Oct. 24, 2002

I took this cake to my work and everyone loved it. I thought the icing might have been too much but everyone said they loved the icing as much as the cake.

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