Reviewed: May 8, 2007

Excellent. I used the pound cake as the base for a torte that I made. First I used a store bought mix, made it, took a nibble and promptly threw it all out. I found this recipe and thought I would give it a try. I did not have butter or coconut extract on hand, however, I did have Mexican vanilla that has a heavy scent of coconut ... smells like suntan oil, seriously. I used that plus regular vanilla, the lemon extract and almond extract in the cake itself. It was outstanding. I will make this one again and again. Just say no to store bought mixes!

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Reviewer:

aivilo elleon

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Apr. 30, 2006

I used orange extract instead of lemon. The coconut extract "took over", so I would cut back on that next time. The cake kind of rose funny, like it needed a bit more leavening.

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KRICKYR

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Apr. 20, 2006

Wonderful, delicious recipe! I used orange, rum, almond, coconut and vanilla extract, since that is what I had on hand. The glaze is a must, makes the cake so extra wonderful! I did not pour the glaze over the cake, I brushed it on with a pastry brush. One problem, it boiled over the 12 cup bundt pan I used..next time I will use less of the batter in the bundt pan, then maybe make a small loaf also. This pound cake has to be the best cake I have ever eaten. Everyone at work raved about the taste and moistness. Thank you for such a wonderful recipe!

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Reviewer:

Cacki

Cooking Level: Intermediate

Home Town: Delmar, Maryland, USA

Living In: Fruitland, Maryland, USA

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Reviewed: Feb. 3, 2006

EXCELLENT!!! very moist excellent flavor and very easy to make. did not have butter flavor! cake was excellent without it!!

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MARTHA JO

Cooking Level: Intermediate

Home Town: Beaumont, Texas, USA

Living In: Missouri City, Texas, USA

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Reviewed: Jan. 6, 2006

This pound cake was fantastic. The best I've had in a long time. The flavor combination was great. I used my own blend of flavors: lemon, orange, vanilla, coconut and almond. Will keep this in the recipe file.

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Pearl1128

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Reviewed: Dec. 25, 2005

Love Pound Cakes, and this one is superb!! Play with your extracts, going by personal taste, but the combo here is very good, only thing I did different was use real rum. Be aware though, my cake was done in an hour, not the 1 1/2 it called for. Maybe I had my oven set wrong, will have chance to test it again, as I know I'll be making this winner often!!

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box7cubs

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Reviewed: Dec. 7, 2005

made this tonight!! it was easy and delicious!! only change i made was adding two tsps of the spices to the cake and then using an additional 1 tsp to make the glaze. i also used 151 rum. yum!! will make a few more this holiday season. thanks!!

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ANDREA

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Dec. 1, 2003

Love this cake!! Making it for my company christmas party! I am sure it will be a hit!

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WINTIERE2

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Reviewed: Jan. 28, 2003

Hello gang! LueWana here reviewing yet another note worthy recipe. I found this cake to be very moist and it holds up well. Will last a week and still maintain it's flavor and moistness as long as it is either wrapped well in plastic wrap or placed on a cakestand/plate with lid. I also subbed some items. Not being very big on extracts and preferring truer flavors, I used a bit of vanilla bean, one bean to be exact, and opted for fresh lemon zest, about 1/4 of a tsp. I left out the coconut extract, and used Puerto Rican Dark(spiced)instead of the rum extract. The end result was fabulous! This is a basic pound cake recipe that will allow you use the flavorings or extracts that you prefer. I tried this recipe again using just vanilla and lemon zest and still obtained spectacular results. Watch your baking time, adjust it according to the type/size pan you are using. I used the Fleur d'lis pan and had enough batter left over to make a few individual bundt cakes. Hope this review helps or gives you some new ideas!

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LUEWANA

Cooking Level: Professional

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Reviewed: Jul. 9, 2002

Excellent, excellent, excellent!! Very moist and buttery--baked up perfectly (1 hr 20 min) and made a nice presentation. Did not need a glaze at all. Very flavorful and still wonderful after 3 days. Will add this one to my permanent file.

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MOONRN

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Reviewed: Feb. 22, 2002

This is the BEST tasting cake!! I used butter/nut; vanilla; orange & coconut flavorings and it turned out beautifully.

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VONNA ANN

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Reviewed: Dec. 5, 2001

This cake is absolutely fabulous. I e-mailed the receipe to a friend in Texas and she called me raving about it. It makes a wonderful Christmas cake or is just great anytime.

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