My husband's favorite dessert is a pound cake "like his mother used to make", as she passed away in 1976, this cake has become increasingly hard to bake. We married in 1988 and unforturnately none of his sisters had his Mom's recipe. After 17 years I believe I have found one he thinks is just as good and maybe even better. I made a couple of changes. First, his Mom's recipe was for a Pound cake with nuts, so I used 2 cups of flour and 1 cup of chopped pecans. My nuts were medium chopped, not fine. I used 1.5 tablespoon of vanilla and left out the almond as I used pecans. I had to bake 10 minutes longer but the cake is very moist and not at all dry. I generally find that you have to test a pound cake every 5 minutes after the suggested time using a cake prong, not a toothpick. Toothpicks do not reach the middle of the cake. Excellent recipe, the best ever and I am adding this to my family cookbook. Thanks for sharing.
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