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Reviewed: Jan. 8, 2007

I substituted eggnog for milk and vanilla for rum flavoring. I also watched times carefully and took it out early. It was still dry and bland and did not taste like eggnog. It was okay dipped in my eggnog chai latte, but not on its own.

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Reviewer:

J3NNA


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Reviewed: Dec. 24, 2006

Like other reviewers suggested I used egg nog instead of milk and vanilla extract instead of rum. I also carefully watching the baking time and at around 50 minutes the tooth pick came out clean all over the cake so I took it out of the oven. However after the cake cooled it practically crumbled when I cut it, and yet there were still mini lumps of flour mixture inside the cake despite mixing thoroughly. I also didn't think it tasted much like egg nog even though I used it! Sorry, too bland and time consuming for a not-so-great result.

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Reviewer:

meeyow

	Cooking Level: Intermediate Home Town: Chicago, Illinois, USA
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Reviewed: Mar. 4, 2006

After reading other reviewers' comments, I followed some advice and made the following alterations: I substituted eggnog (and I used 1 cup versus 3/4 cup), and vanilla extract. I added a cup of rum-soaked dried berries (blueberry, cherry, cranberry). I baked in a bundt pan rather than a loaf pan, and watched cooking times very carefully. The results were delicious -- this was a hit at the day-after-christmas-breakfast with my family. Thanks!

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Reviewer:

shishkabeenie

	Cooking Level: Expert Living In: New York, New York, USA
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Reviewed: Nov. 16, 2005

Just tried this recipe for Thanksgiving and it is super. I made it in mini-loaf pans and baked for 40 minutes to give to neighbors. Fantastic butter-rum flavor.

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Reviewer:

TYRARACHELE


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Reviewed: Apr. 30, 2004

Good cake to go with tea.

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Reviewer:

ARLENE9


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Reviewed: Jan. 5, 2004

3 Stars for potential. I concur with other reviewers who state that this is a DRY cake. If you are expecting a true pound cake this is NOT the recipe for you. Some enhancements I made that you might consider: using all butter instead of part shortening, part butter; using a good commercial egg nog to replace the milk (I used Old New England brand egg nog that has booze added; find at wine shops and liquor stores). Also NOTE--the recipe time is definitely wrong for a loaf pan of this size. At most you're looking at 50 min. baking time. All in all a recipe that could be spectacular with some tinkering........

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Reviewer:

T. MARTIN

	Living In: New York, New York, USA
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Reviewed: Jan. 23, 2003

A decent cake, but slightly dry and not very much like a true pound cake. I substituted vanilla extract for the rum extract. Watch your baking time - I checked my cake at 55 minutes and it was already burnt on the sides. Probably could have baked it only 45 minutes.

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Reviewer:

KIMAR


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Reviewed: Jan. 3, 2003

My family thought this cake was really dry.

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Reviewer:

KLKNCAREY


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Reviewed: Dec. 16, 2002

People that don't like eggnog love this cake. I took it to a cookout last night and it disappeared in minutes!!!

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Reviewer:

MGRAYS


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Reviewed: Nov. 13, 2002

A new holiday tradition for me! Yummy!

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Reviewer:

SusanH

	Cooking Level: Expert Home Town: Jacksonville Beach, Florida, USA Living In: Alpharetta, Georgia, USA
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Reviewed: Aug. 29, 2002

I thought this cake was a little bland but would do good at a Christmas function.

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Reviewer:

GARDENKITTY


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Reviewed: Aug. 29, 2002

This cake is very rich, but very good.

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Reviewer:

Terri Lynn


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Reviewed: Aug. 29, 2002

The flavor was excellent, but I was expecting true "pound cake". I should have known from the amount of butter that this has the texture of regular cake, not pound cake. It's good sliced and then pan fried in butter til golden brown - if you like a richer cake.

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Reviewer:

JayBub


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