Reviewed: Nov. 30, 2006

This was the first pound cake I ever made and it came out perfectly!! The top was slightly crunchy and sweet (exactly as I hoped)...Great Recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kerita

Cooking Level: Expert

Home Town: Pensacola, Florida, USA

Living In: Navarre, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 19, 2006

Very moist and delicious. Made this for a Sunday School morning snack and everybody loved it!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sandi

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 12, 2006

Wow...what a moist and flavorful cake. I've been searching for a sour cream bundt cake recipe like my mom used to make and this is it. I made the following modifications after reading the reviews: Omitted the mace, added 1/4 teaspoon baking powder and increased vanilla to 2 teaspoons. Baked at 325 degrees on middle rack in my oven. Cake was done after 1 hr and 10 minutes. This is delicious plain or drizzled with vanilla glaze. I plan to use this for strawberry shortcakes in the spring and for trifle.

Was this review helpful? [ YES ]
15 users found this review helpful

Reviewer:

CLANCYSMOM

Cooking Level: Expert

Living In: Iowa City, Iowa, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 15, 2006

One of the best pound cake recipes I have every made. I baked mine in a slightly cooler oven (325)and it came out a beautiful golden brown. I had a little bit left over after a week and I made trifle with it. Yummy!

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

AZSUNNYGRL

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Tucson, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 11, 2006

This cake was the best pound cake recipe I've tried. I omitted the mace and added twice the amount of vanilla to give it some extra flavor, which helped it stand alone. I also recommend cooking it at 325 or the top becomes too brown!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Meg Barger

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 2, 2006

Wonderful recipe! I did as another reviewer suggested and omitted the mace, and added the baking powder. I also agree that it should be baked at 325. About 30 minutes into baking I saw the crust browning much too quickly and I lowered the temp to 325. It came out great and is a delicious stand-alone cake, or with fruit and whipped cream.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

TARA1972

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 8, 2006

I've been looking for a moist heavy poundcake and this is it. I did make two small changes. I omitted the mace. I wanted a rich buttery stand alone cake that would marry with berries. Removing the mace gave me what I wanted. I also added a 1/4 tsp of baking powder. The result is a silky cake that's heavy, but has some air in it. Just perfection.

Was this review helpful? [ YES ]
24 users found this review helpful

Reviewer:

Nancy Liedel

Cooking Level: Expert

Home Town: Grand Haven, Michigan, USA

Living In: Ann Arbor, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 2, 2006

The flavor of this cake is pretty good. I don't think it's a stand alone cake though. I think it would be better with strawberries and whipped cream or something similar. It was very easy to whip up. I also liked how moist it was. I omitted the mace because I didn't have any.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LEXI70

Cooking Level: Intermediate

Home Town: Mansfield, Ohio, USA

Living In: Shelby, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 20, 2005

This is a great recipe! I omitted the mace, did not have sour cream on hand so I substituted by adding 1 Tbl. lemon juice and enough whole milk to make one cup (like buttermilk). With my oven I baked less than 1 hour, you definately need to keep an eye on it while baking. I also iced it with the recipe for "Perfect Chocolate" Frosting, on the back of the Hershey's cocoa can. My family LOVED it! There was a piece left almost a week later and it was just as moist as the first day!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

pammy74

Cooking Level: Intermediate

Home Town: Nazareth, Pennsylvania, USA

Living In: Northampton, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 12, 2005

I had a lot of eggs and wanted to bake a cake to get rid of them. This one (with 6 eggs) turned out great. Very moist, very tasty. Tips: use a little more than a pinch of ground mace (up to 1/4 teaspoon) and watch the cake closely for the final 15 minutes (I almost left it in the oven too long...next time I'll bake it at 325 degrees). This one is a keeper!

Was this review helpful? [ YES ]
23 users found this review helpful