Reviewed: Nov. 8, 2010

My attempt at this cake fell - it was ugly, and i'm sure it was user error. However, i noted that many reviewers said that this cake is very "sweet". I suggest cutting the sweet with some salt, which makes for a more well-rounded flavor. I used unsalted butter and added 3/4 teaspoon of salt to the cake batter. I would try slightly more next time (i.e., 1 tsp). If you are using salted butter, you may only want to put in 1/4 to 1/2 teaspoon more salt in the cake batter.

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Reviewer:

Sassy

Cooking Level: Intermediate

Home Town: Henderson, Nevada, USA

Living In: Salt Lake City, Utah, USA

Reviewed: Sep. 28, 2010

This cake is a hit. I loved it and so did my family. We hardly agree on anything as one when it comes to our different taste buds. I did a few things differently. I used 1 1/4 cup dark brown sugar and 1 1/4 white sugar in the cake. I also only used 1 cup dark brown sugar in the glaze and 3/4 cups of EV. milk instead of the half of cup. I kept everything else just the same. The icing was more like a caramel sauce. I cut slits all around the tower bundt cake and poured it over with a large spoon. I let it sit over night and it is amazing. It is sweet still so I am glad that I cut back the sugar. I am just not a big sugar lover but my husband and kids are so everyone is so happy with the amazing taste. New favorite for sure.

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Reviewer:

sssproudmama

Reviewed: Jan. 14, 2010

This was a smash at a dinner party I attended. Very rich but was more than enough for a group of 12 people. Everyone loved it. Only suggestion I have is to let it cool longer than the receipe states before trying to remove from pan. I tried after 15 minutes and it started to crumble and fall apart.

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Reviewer:

cturtle1

Reviewed: Oct. 16, 2009

I seriously could have eaten the entire cake myself!! Perfect as is!!!

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Reviewer:

Candice

Cooking Level: Intermediate

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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Reviewer:

Sandy

Cooking Level: Expert

Home Town: Summertown, Tennessee, USA

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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Reviewer:

coconut's mom

Cooking Level: Intermediate

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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Reviewer:

LPAIGE2TEACH

Cooking Level: Intermediate

Home Town: Danville, Virginia, USA

Living In: Henderson, North Carolina, USA

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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Reviewer:

Jo C

Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

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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Reviewer:

Bonnie

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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