The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 25, 2009
This is so similar to a recipe that has been handed down for eons in my family. We don't use the lemon flavoring, just the rest. Key tricks to making this come out perfect every time: all ingredients at room temp. before starting, I use the Pam flour baking spray, cake flour and always, always put a cookie sheet under the pan to catch the overflow. Oh, and then make darn sure the dog can't get to it. Thanks for including the glaze-I lost that part of the recipe.
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Cooking Level: Expert

Home Town: Stuart, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 18, 2009
Loved this. I have a flavor from Watkins called "Danish Pastry" that I used. Delish!
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Cooking Level: Expert

Home Town: Wapello, Iowa, USA
Living In: Shenandoah, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 16, 2009
This is a definite crowd pleaser. I can not make an appearance at a family event without this cake in my hands.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 3, 2008
Awesome flavor, went fast. Will make again no doubt.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 26, 2008
11/26/08-Our family has been making this cake for about 10 years. I just logged on for couriosity and there it was!!How surprised
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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Reviewed: Sep. 14, 2008
Husband's work went nuts for! They were trying to guess the five flavors. I had to make some changes for dietary needs of one of hubby's coworkers and it was still a five star recipe!! Will definetely be using this as a go to recipe.
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Cooking Level: Expert

Home Town: Broomall, Pennsylvania, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.73 star rating.
Reviewed: May 12, 2008
Sorry to rate this so low but I followed this recipe exactly and it came out very dry and too sweet for my taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 7, 2008
This was very yummy. It disappeared in no time. I used vanilla, butter, lemon, almond and a flavor from Watkins called "Danish Pastry". We will make this one again.
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Cooking Level: Intermediate

Home Town: Wapello, Iowa, USA
Living In: Shenandoah, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 27, 2008
I made this cake as a request from my landlord. He said his mom used to make this and this is the only cake he really likes. Once he tasted it, he said he has to have one every week. Thanks PJ.
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Cooking Level: Expert

Home Town: Suitland, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 7, 2008
I love this recipe. It's been a classic in our family for years. I think it's even better the next day severed chilled. My husband loves to eat it for breakfast.
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Cooking Level: Intermediate

Home Town: Saint Marys, Ohio, USA
Living In: Troy, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 27, 2007
I found this to be an outstanding Cake. I made it with Cake Flour and it was so moist and Delicious. Will make it again.
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Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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Reviewed: Aug. 26, 2007
I am a baker in Los Angeles and I make this cake for my customers and they just love it. If you don't grease the pan properly it will stick so that is most important. When I make it I alternate the flavors. I use vanilla, Maple, banana, coconut and butter. Or I use butter, lemon, vanilla, almond and coconut. Thanks for this recipe!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 18, 2007
This cake came out great. I made it for a pot luck and a repast. It just disappears. I only made one substitution and that was almond flavoring for the coconut. I am not a fan of coconut. The cake received rave reviews.
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Dee

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 6, 2007
This is a very good pound cake recipe, but the rum flavor is overpowering. Also, the cake is sweet enough without the glaze. With the flavor adjustment and no glaze, this is a very good recipe for pound cake using everyday ingredients.
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: May 15, 2007
Good pound cake! I greased and floured the pan and it came out as soon as I turned it over. I used vanilla-butter-coconut-almond and banana extracts. And the glaze made it perfect. Yum!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 3, 2007
Thanks for sharing this deliciously dense, moist pound cake, PJ. The mix of flavors is truly a delight to the tastebuds. I made it in a tube pan and left off the glaze. Its very lovely without the glaze.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 30, 2007
Great tasting cake...I love the fact that you can personalize it to your own taste buds...you can use whatever combination of extracts you want to, as long as you use 5 teaspoons. I have made this cake three times and it is always a huge hit...Just be sure and use spray Pam or some other form of shortening on your bundt pan, to prevent any sticking to the pan issue.
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Cooking Level: Expert

Home Town: Houston, Texas, USA
Living In: Bridge City, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 22, 2007
A fantastic cake, it has a perfect pound cake density, and is very moist. My kids don't like coconut so I used almond flavoring, although I think the flavors can be pretty interchangeable. It totally filled my bundt pan, I'll probably use 3 loaf pans next time. Very important to grease and flour the pan.
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Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 24, 2006
This is a wonderful cake. I used orange, vanilla, lemon, butter, coconut flavors instead of using rum. Even better the next day.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 15, 2006
I tried this recipe and I found it to taste awfully lemony. Next time, I wont use any lemon extract. After a day, the pound cake tasted old, dry and worthless. Its only good fresh.
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Cooking Level: Expert

Home Town: San Jose, California, USA
Living In: North Pole, Alaska, USA

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