Crusty Loaf Cake Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by lutzflcat
Reviewed: Nov. 1, 2013
I halved this recipe and following the advice of another reviewer, baked it in a loaf pan, rather than a bundt pan. If you do the same, be sure to use an 8x4 loaf pan, rather than a 9x5, because you’ll get very little rise. I’ve never baked a cake or sweet bread that didn’t have either baking powder or baking soda in it, and I thought it unusual that this recipe had neither, but I don’t do a whole of baking either. This was OK, a little on the dry side, but I'll use it for strawberry shortcake, so that won't be an issue.
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Photo by lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Lutz, Florida, USA
Reviewed: Mar. 31, 2008
I love this recipe. You can veriate it so much. The last time i did it i add white chocolate.
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Photo by Jay

Cooking Level: Expert

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Reviewed: Mar. 2, 2008
Very moist, dense, slightly eggy cake. I added a bit of lemon zest to add just a teensy bit of tang, but it would have been just as nice without. Excellently crusty crust. Would be very nice with tea.
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Cooking Level: Intermediate

Home Town: Millersville, Pennsylvania, USA
Living In: Saint Paul, Minnesota, USA

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Reviewed: Jun. 18, 2007
This is a delicious traditional pound cake recipe which makes 2 cakes when baked in loaf pans (recipe doesn't really specifiy what kind of pan - one assumes a loaf pan since it is a "loaf" cake" - yes?). Wonderful cake (even with butter substituted for the Crisco), but keep in mind, it is a recipe for TWO CAKES when done in loaf pans (loaves) which is not mentioned in the recipe. Half recipe for one loaf - which is what I do.
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Cooking Level: Professional

Living In: Montgomery, Alabama, USA

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Reviewed: Sep. 25, 2001
I was in a hurry to make a cake for a gathering and this cake was perfect. Tasty, quick and easy to prepare. I will be making this cake often for my friends and family. It is also great doctored up with decorations.
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