The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Oct. 16, 2009
I seriously could have eaten the entire cake myself!! Perfect as is!!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Oct. 14, 2009
This cake was super easy and delicious. Great for caramel lovers like me. I did add a small box of vanilla jello pudding mix as others suggested, and since I prefer light brown sugar, I used that in place of the dark. Also no pecans since my daughter doesn't like them. Goes in my recipe file for sure!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Jul. 17, 2009
This was wonderful. I cut back on the sugar, which I always do, and used a glaze of cooked butter, sugar, and heavy cream. It soaked into the warm cake and made it very moist. I will def. make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Feb. 22, 2009
Great pound cake. I was very glad to have a stand mixer as it made the thick batter much easier to mix. I made it without the pecans because I did not have any. I also did not put any frosting on it as I thought it would be sweet enough. It definitely was. The cake needed the full 90 minutes of cooking time. It came out with a nice crust on the top and a beautiful texture.
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Cooking Level: Intermediate

Home Town: Danville, Virginia, USA
Living In: Henderson, North Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Dec. 28, 2008
This was very good, but extremely rich and it made an enormous cake. I was worried about the frosting setting, but I left it to cool a second time after beating it a bit, and it turned opaque and solidified - a lot like fudge!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Nov. 29, 2008
Excellent cake, caramel frosting was only OK which is why I gave it 4 stars instead of 5. It turned out OK, but I think that if you don't caramalize the sugar (like my mama does) is always seems just a little grainy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Oct. 27, 2008
This turned out very well. I baked last night and iced this morning. Accidentally forgot to put my pecans in so toasted and placed on top after icing. Did use buttermilk as other review suggested as I like buttermilk in baked goods. Did more of a glaze with the icing but is an excellent caramel icing recipe.
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Cooking Level: Expert

Home Town: Tifton, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Oct. 26, 2008
Wonderful cake! This was my 1st attempt at a "made from scratch" cake and it turned out wonderful. Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Oct. 24, 2008
C'mon folks, you don't have to be a rocket scientist to make this recipe. It is simple. Starting from the first ingredient, 2 1/4 cups brown sugar - down thru the pecans belong in the cake. The remaining ingredients are for the icing. As for the cake....it is delicious and I will make again. My friends loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
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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The reviewer gave this recipe 2 stars. This recipe averages a 4.34 star rating.
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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The reviewer gave this recipe 2 stars. This recipe averages a 4.34 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
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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Cooking Level: Expert

Home Town: Athens, Tennessee, USA
Living In: Soddy Daisy, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Apr. 12, 2005
It was a bit too sweet for my taste. Though very delicious!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Nov. 26, 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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