The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 26, 2012
This was so easy and so good! Nice and moist! Brought all the ingredients to room temp before starting and used a bundt pan. I wanted to have a dessert in the freezer that would be easy to take out the morning I'm entertaining and serve with ice cream and berries. I did add a teaspoon of vanilla.
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Photo by mickdee

Cooking Level: Intermediate

Home Town: Yardley, Pennsylvania, USA
Living In: West Bloomfield, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: May 24, 2012
really good
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Photo by Yessenia

Cooking Level: Intermediate

Living In: Metairie, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 6, 2012
Delicious! I bake this recipe using mini loaf and mini bundt pans to make single servings and freeze them for quick, easy desserts.. Just slice and add fresh strawberries or canned peaches with whip topping.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Photo by TRE8JSE
Reviewed: Apr. 2, 2012
Made for a bake sale. Great look and great taste!
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Photo by TRE8JSE

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 24, 2012
This is an excellent recipe. I am gluten free and changed the flour for gluten free flour made of Millet, Sourghum & Tapioca starch. The result was a perfect Pound Cake !
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 28, 2012
i love cheese, cause of taste i love so much. As long as it contain with cheese, my best favourite.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 10, 2012
Came out perfect! I love this recipe so much, it was so quick and easy. The cake came out perfect and it was nice and moist cant wait to make again!
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Photo by Taranoelle

Cooking Level: Expert

Home Town: Palm Beach, Florida, USA
Living In: Tallahassee, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 25, 2012
It's yummy. But I didn't follow the recipe by adding 3 cups sugar but cut half off. 3 cups could be too sweet that ruins my taste bud and it's bad for health too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Photo by Wandabread
Reviewed: Jan. 25, 2012
This is a delicious pouncake with a great texture. I have made it a few times and my favorite included one teaspoon each of vanilla and almond extracts. Be sure not to overbake for maximum moistness. Check for doneness after the 1hr. and 10 min.
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Photo by Wandabread
Home Town: Los Angeles, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 23, 2011
I reduced the sugar to 2.5 cups and add vanilla and almond extract. I've also tried it with cake flour, which produced a finer texture. Great pound cake!
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Photo by Abbey

Cooking Level: Intermediate

Home Town: Magee, Mississippi, USA
Living In: Des Moines, Iowa, USA

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