Reviewed: Mar. 28, 2008

This is a wonderful cake. Anything that's baked with cake flour tastes better to me anyway. I agree with the other reviewers. It's perfect as is. "NO" I repeat "NO" modifications necessary. I baked this cake on Good Friday I think. Yes I remember because we were going away for the Easter holidays and my dad was going to watch the house for us and there was a piece left in my fridge. I still have piece in my fridge as we speak and taste it last night and it was still wonderful. You have got this try this one people. This is the one you don't want to get away. MMMM....DELICIOUS ! ! ! "5" star and nothing less.

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Chef Mommy

Cooking Level: Beginning

Living In: Belize City, Belize District, Belize

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Reviewed: Feb. 16, 2008

I made this cake for Thanksgiving and everyone seemed to like it. I wouldn't make it again though. I prefer a lighter texture and this was very dense.

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kelly

Cooking Level: Expert

Home Town: Powhatan, Virginia, USA

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Reviewed: Jan. 26, 2008

This pound cake is really good. I ommited the pecan because im not a fan of it. I must admit that straight out of the oven, this cake taste really bland, but the following day it is just scrumptous. I don't like the crunchy crust either, so I only ate the cake itself.

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bahamamama

Cooking Level: Intermediate

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Reviewed: Jan. 26, 2008

This was a HOMERUN!

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Kari

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Leesburg, Virginia, USA

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Reviewed: Jan. 8, 2008

This recipe is delicious. To the person who wrote that it was too sweet with the 3 to 2 cups, please re-read the recipe. It is 3 to 3 cups flour and sugar. Moist, and it falls out of the bunt pan if you use a vegetable spray prior to pouring the batter.

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Femalto

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Reviewed: Dec. 31, 2007

I think my husband is in love all over again!!!

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sunshine_1790

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Reviewed: Dec. 29, 2007

very good and easy to make. i added a teaspoon of almond extract to the batter and it tasted great. also, i cut sugar down to 2 1/2 cups, as suggested in other reviews.

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nyreneb

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Reviewed: Dec. 23, 2007

I actually wish that I had used the 3 cups of sugar instead of the cutting it in half, it didn't taste sweet enough. My advice would be to follow the directions exactly and then cut back next time if it is too sweet for you.

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SHELLS38

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Dec. 15, 2007

Delicious! I didn't have pecans so I used walnuts instead, which was just as good. I thought the glaze was a bit too runny, but it added more flavor to the pound cake nevertheless. My cake was passed around and was gone in a few hours. I would definitely bake this again! Thanks for the recipe.

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Karen D.

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2007

This is the best pound cake I've ever made. I baked three of these last week for family and friends. It always gets rave reviews and requests for me to bake another one. Delicious.

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MSKRIS102

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Reviewed: Nov. 26, 2007

I'll bake this one again. I baked this for Thanksgiving and it turned out pretty good. I read the reviews and used only 2 cups of sugar as others had suggested, and found it to be plenty sweet. I opted not to do the glaze because I had baked other cakes with icing and wanted to give my family and guests different options with the cakes. This cake is on the dense side, but good nonetheless.

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DC920

Cooking Level: Expert

Living In: Washington, D.C., USA

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Reviewed: Nov. 21, 2007

This was my very first cake from scratch and I absoulutely love it! My aunt made this cake last Christmas from the AllRecipes cookbook and I just had to try it this year. It is so simple once you get past the fear of baking. I love the sweetness and wouldn't change a thing.

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NIKITA2

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Reviewed: Nov. 21, 2007

This is a great old fashin recipe. I left off the pecans due to alergy. Can use lemon flavor also.

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verlivia51

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Reviewed: Nov. 18, 2007

This is a great cake. The pecans are really great in the cake. The only thing I didn't love was the glaze. I'm not sure orange is a flavor that goes really well with the cake. Next time I'll just use milk in the glaze. But it was still really good. I made these in Nordic ware mini bundt pans, and they were so cute!

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2007

I made this pound cake and it was wonderful. I used half cake flour and half all-purpose flour. It was wonderful. I had my coworkers wanting to slap my momma!...lol...

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bread-n-butter

Cooking Level: Expert

Home Town: Mound City, Illinois, USA

Living In: Savannah, Georgia, USA

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Reviewed: Oct. 28, 2007

My family and I love this cake!

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Dana

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Reviewed: Oct. 10, 2007

If you are looking for the perfect pound cake look no furthere. This is the best pound cake ever. It isn't as dense as the ones you get in the store but I like my pound cakes a little lighter. I don't ever use the glaze b/c this cake stands alone just fine. I make it all the time and always get requests for the recipe. This is a new family favorite.

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Breanna

Cooking Level: Expert

Living In: Marietta, Georgia, USA

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Reviewed: Sep. 28, 2007

I recommend using organic sugar which has a milder sweetness without the harshness of bleached white sugar. I juice organic lemons/oranges for the glaze, organic fruit just has more flavor and if you haven't tried any you are missing out. Same for the pecans. Try fresh, organic. If you are going to take the time to prepare a recipe that is labor-intensive, fresh flour and the best ingredients make a difference. This is a delicious, moist and firm cake recipe that my mother-in-law would have had in her composition notebook. She taught me to cook and she would have loved this recipe. It's old-fashioned goodness. Bless you.

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NorthernRobin

Cooking Level: Expert

Home Town: Bayport, New York, USA

Living In: Larimore, North Dakota, USA

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Reviewed: Jul. 26, 2007

Great recipe. I separate the eggs and whip the egg whites until stiff and fold them in at the VERY end. This is not too sweet to my family, this recipe is a very typical pound cake recipe. Wonderful. The glaze is not necessary but good either way.

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Wendy

Cooking Level: Expert

Home Town: Grand Island, Nebraska, USA

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Reviewed: Jul. 24, 2007

Suberb!! I gave it four because 3 cups of sugar is WAY to sweet for me. I used two cups and yogurt instead of sourcream, either one would work. Served with a lemon sauce, fresh blueberries, kiwi, and strawberries.......Yum

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