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Reviewed: Aug. 9, 2008

Mmm! Yummy yummy. The cake came out perfectly - texture, taste, colour, everything. Thank you for sharing! I'm a kid so I can't use liquor, but I boiled some raspberries in sugar and water until it became syrupy, and that tasted fabulous with the cake (which was also great on its own). Delicious!

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Reviewer:

KC

	Cooking Level: Intermediate Living In: Toronto, Ontario, Canada
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Reviewed: Jun. 1, 2008

I made this for a small group of people and almost everyone commented on how good it was. I used margarine instead of butter and it turned out well. I used a different raspberry sauce, though.

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Patricia M


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Reviewed: Apr. 19, 2008

This was a good cake in the first 24 hours, but it was excellent the third day. I made two: one in a larger pan and one in a smaller one. The one in the larger pan got too done around the edge but the one in the slightly smaller loaf pan turned out great.

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Christie T.

	Cooking Level: Intermediate Home Town: Chattanooga, Tennessee, USA
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Reviewed: Oct. 12, 2007

I have made many, many pound cakes but this recipe is the best!! The only thing I did different is added a few different flavoring: coconut, jamaican rum, black walnut. It was delicious!!

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Reviewer:

Sherri

	Cooking Level: Intermediate Home Town: Longview, Texas, USA Living In: Magnolia, Texas, USA
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Reviewed: Aug. 27, 2006

Everything you could ask for in a pound cake. The nutmeg comes through pretty strong, so be carefull to add more than what is called for.

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MEEMEEBULUGA

	Cooking Level: Expert Living In: Anchorage, Alaska, USA
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Reviewed: Aug. 15, 2006

Beautiful cake and the sauce is to die for. I actually used Chambord instead of creme de cassis and thought it was terrific.

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Reviewer:

JDVMD

	Cooking Level: Expert Home Town: Elizabethtown, Kentucky, USA Living In: Paducah, Kentucky, USA
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Reviewed: Aug. 6, 2006

Wow! What an awesome cake. Sweet and beautiful. I made it exactly as directed. One sneak trick..if you're going to invert it after you cook it, eat the crunchy crust that comes from baking it. Once inverted, no one will ever know. But WOW...what a treat.

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KRISLEE98


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Reviewed: Aug. 4, 2006

This is awesome! It takes some work to strain the raspberries to make the sauce, but it's entirely worth it. The sauce would be great over ice cream too.

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Reviewer:

GINAH1

	Cooking Level: Expert Living In: Chicago, Illinois, USA
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Reviewed: Jul. 18, 2005

Wow! This was sooo good. This is now favorite dessert. Delicious, easy to make and pretty too. Thanks for the recipe.

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Reviewer:

MICHELLE


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Reviewed: Jan. 4, 2004

Excellent. What a great combination.

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ERRANDRUNNER


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Reviewed: Dec. 23, 2003

I absolutely LOVED this cake. Thanks so much for sharring it with us!!! Niblet

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NIBLET


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Reviewed: Dec. 23, 2003

Oh, oh, oh, this was soooooo good!!! I love raspberries and this was a perfect treat! I know it's not the most healthy cake in the world, but it is now my favorite. Thank you for sharing Kim!

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Reviewer:

KIK_IT2

	Cooking Level: Expert Home Town: Martinsville, Illinois, USA Living In: Beaver Dam, Wisconsin, USA
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