Reviewed: Oct. 19, 2009

I tried this recipe over the weekend. It was delicious. It came out great. The only thing I changed was I use twice the amount of almond extract. Excellent recipe definitely a keeper. YUMMY

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Josie

Cooking Level: Expert

Home Town: Davie, Florida, USA

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Reviewed: Sep. 11, 2009

This recipe is great. I was looking for a 5 flavored pound cake recipe to make a pound cake like my aunt. Since I found this recipe, everybody wants me to give it to them. There is never any cake left when I make it. The only thing I change is I use 1/3 cup of sugar and 1/3 cup of water for the syrup. 1 cup of sugar and 1/2 cup of water is too much for me. But excellent recipe.

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Trinesha J

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Reviewed: May 25, 2009

Delicious cake, very moist. I loved how all the flavors combined so well.

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Mallory M.

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Reviewed: May 17, 2009

I don't know what went wrong. The cake was very wet and had a wierd after taste(I think it was the almond in the glaze-wet stuff). My family would not eat it and I ended up throwing it out.

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LJ

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Reviewed: May 5, 2009

i made this cake on Monday my family loved it but i did not like it.but i did not use butter extract.

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KIMBERLY

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Apr. 21, 2009

Oh my, do yourself a favor and make this cake! I made a citrus pound cake and everyone was so excited to eat a second piece. Normally I end up throwing out the last couple pieces of pie/cake, but not with this recipe!

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Ernsk

Cooking Level: Intermediate

Living In: Erlanger, Kentucky, USA

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Reviewed: Apr. 13, 2009

I like to review a recipe as it is written, not rate it with changes made. This was good but I wasn't as huge a fan as most. I would not bake it quite as long. I also prefer a more dense texture to a pound cake. This was lighter like a yellow cake. The flavor was good but it seemed very strong and syrupy sweet where it was soaked in, and lacking in the middle. Not bad but I think I'll keep looking.

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SUGAR88

Cooking Level: Intermediate

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Reviewed: Apr. 10, 2009

This is the absolute best pound cake. I especially love it with strawberrys for strawberry shortcake! Everyone that I have served it to has loved it. Definitely a keeper!

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gummibear

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Reviewed: Apr. 9, 2009

Thanks for the great recipe!! Wonderful flavors, everyone LOVED it.

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RepoMommy

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Reviewed: Apr. 5, 2009

This cake is wonderful. My family loves & my daughter wants me to make another for her b-day. I did not read directions correctly so I put the whole amt of extracts in the cake. It is yummy that way. We will eat this one quite often.

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MEL

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Reviewed: Apr. 3, 2009

FABULOUS! This is now my go-to recipe for dense, moist, yummy yellow cake. I turned this recipe into a homemade rum cake (all the other rum cake recipes seem to start with "buy a box of cake mix..."!) by substituting rum for all the extracts except for vanilla. YUM! I used a bundt pan, and while in the oven the cake rose a bit over the top, as it cooled it settled down to just filling it to the brim -- a perfect size! Thanks so much!

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Heather Kelley

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Reviewed: Mar. 31, 2009

Beacuse of the way the recipe is written, I confused the amount of sugar that was suppsoed to go in the cake with the amount that was supposed to be in the glaze and actually on put one cup of sugar in my cake. I also added orange extract which technically made it a Seven Flavor Pund Cake (if you include the butter extract as a flavor). I was kind of bummed about not having enough sugar so to compensate, I added an extra cup of sugar to the glaze and poured it on thick when the cake was fresh out of the oven. You couldn't even tell the difference. The cake was delish and all was great at the end of the day. In all honesty, I believe if you use 3 cups of sugar in the cake there's no need for the glaze... it would be too much.

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Apple D

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Mar. 28, 2009

ABSOLUTELY AMAZING! This is the best cake I have ever made. So many compliments & requests for the recipe. Worth every calorie!

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winstonmom

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Reviewed: Mar. 24, 2009

Very good cake, extremely moist. I followed the directions exactly. A couple things should have been mentioned in the recipe. First, you cannot fit all batter into a bundt pan-it almost overflowed and when flipped onto a platter it didn't look as good because it had baked out of the pan and looked flat and odd shaped on the bottom. So, do not use all batter for this cake. Secondly, it didn't say to let it sit for 10 minutes or so before you flip and glaze. A hot cake cannot come right out of the pan. Let it sit for awhile and then glaze it. If you want to fit all of the glaze on you will have to brush it on until it all soaks in. Great flavor overall. The texture seemed a little too soft to cut nice.

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blossom

Cooking Level: Expert

Home Town: Eau Claire, Wisconsin, USA

Living In: Sarona, Wisconsin, USA

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Reviewed: Mar. 3, 2009

This was the first time I made a pound cake that incorporated so many flavors so beautifully. I truly enjoyed this as it brought me back to my childhood of summer cookouts in the country. Pound cake is not something I make often but when I do, I will surely use this recipe.

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Chelle

Cooking Level: Expert

Home Town: Washington, D.C., USA

Living In: Miami, Florida, USA

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Reviewed: Mar. 1, 2009

This is the one I tried so far, not the sour cream pound cake. This came out perfect the first time and I enjoyed the granulated sugar glaze versus a powdered sugar glaze.

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Cookingood

Home Town: Harlem, New York, USA

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Reviewed: Feb. 7, 2009

I must say that this is one of the best pound cakes I've had. A must try!!

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Erika

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Reviewed: Jan. 31, 2009

wonderful! Will be making this again!

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brycemom02

Cooking Level: Expert

Home Town: Annandale, Virginia, USA

Living In: Barnegat, New Jersey, USA

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Reviewed: Jan. 23, 2009

This pound cake is yummy! I made it for my family and it was gone by morning. planning to make it again today (only 2 days later) The only thing I did different was omited the almond extract. I also thicked the sauce for on top slightly. highly recommended!

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groovyhoovy

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Reviewed: Jan. 14, 2009

I have made this cake 3 times. The first time was a disaster I used self rising flour instead of all-purpose so it was salty and spilled all over the stove. I made it again for Thanksgiving and the batter made a bundt and a loaf. I made it again for Christmas to take to work. I go tmany complements on this cake. It was the best cake I ever made.

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Layla

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Five Flavor Pound Cake II

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