The reviewer gave this recipe 1 stars. This recipe averages a 4.28 star rating.
Reviewed: Jul. 8, 2009
Disappointed, I followed all the step.It came out a over cooked, black and raw pound cake. T_T
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Jul. 6, 2009
I have a similar recipe from a 1987 Southern Living Recipe book published by Oxmoor House. The only difference is to add 4 sticks of softened butter instead of 2 sticks. Use a large 10 inch Bundt pan. Bake at 300 degrees for 1 hour and 40 minutes to 2 hours until a wooden pick comes out clean.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: May 26, 2009
This was great! It would have been better if I could get it out of the pan - but that was my problem. I also used 1 cup of milk. Next time I will make a glaze for the top, but it was absolutely moist and delicious
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.28 star rating.
Reviewed: Dec. 29, 2008
this pound cake was easy to make, which i enjoyed. however, i did not like the result. i followed the directions exactly, to the letter. it tasted like flour and not sweet in the least bit. i just did not like this cake.
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Cooking Level: Intermediate

Home Town: Miami, Florida, USA
Living In: Brighton, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 28, 2008
This cake was very good. Taste just like a traditional pound cake. I did not have milk so I used 1 cup of half and half instead. I replaced the almond extract with lemon. My cake only took 1 hr and 10 min to bake.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Oct. 12, 2008
One of the best cake recipes I have ever made. I agree with "wannabebaker" and added 1 cup milk - made a really moist delicious cake. I also use this recipe for layered decorated cakes (using only vanilla extract) - has great density to hold any kind of frosting and tastes wonderful. Many rave over this one!
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Cooking Level: Expert

Home Town: Lockport, New York, USA
Living In: Alpharetta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jul. 3, 2008
This is the best pound cake I have ever made. Very simple and yummy!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jun. 4, 2008
If my boyfriend ate the whole thing all by himself, it must be a five star.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Feb. 7, 2008
this pound cake was good, although i thought it was a little dry as well. i baked it for 1 hr 40 min, putting it into a cold oven. i don't think it was overcooked (i checked doneness at 1 hr 20 and it wasn't quite done yet), so i may add more eggs or milk next time to see if that results in a moister cake. i did all vanilla extract instead of using vanilla and almond and the flavor was excellent. thanks for sharing this recipe. ***Update: used 1 full cup of milk and it turned out absolutely delicious and moist.***
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Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA
Living In: Auburn Hills, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 3, 2007
My daughter liked this cake, I did not. To me it was not sweet and did not have much flavor, but others like it so maybe my taste is off... It didn't live up to it's name.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Oct. 4, 2007
I am totally new to the kitchen. I decided that its time to give it a shot. I will say my wife loves the idea. OK.. so I made this, following the recipe and man I looked good.. everyone that tried it LOVED it. Thx for making it simple.
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Cooking Level: Intermediate

Home Town: Long Island, New York, USA
Living In: Linwood, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Sep. 30, 2007
My cake was very good. It had great texture, fine and moist. I topped the cake with cream cheese frosting. Could use it with a variety of different toppings. Will use again. Thanks for sharing the recipe.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jun. 26, 2007
This is the best pound cake I have ever had. I first got the recipe out of a Southern Living Magazine. I misplaced the receipe when I moved, and I'm so glad to have found it again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Jun. 18, 2007
While everyone I served this to, enjoyed it, I thought it was a little dry. Plus, it took a lot longer to mix then the directions say.
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Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jun. 14, 2007
Excellent, this cake is dense and moist and received high marks from my family. I followed the recipe exactly as written and would not change a thing. Thanks for sharing!
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Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: May 29, 2007
Great recipe. I served it with fresh strawberries. Everyone loved it!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Apr. 14, 2007
move over lucky charms Because this is MAGICLY DILISHIOUS sooo gooo the recipes name should be changed to Priceless Pound Cake
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Cooking Level: Intermediate

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