The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Sep. 14, 2005
This was my first attempt at making pound cake. I followed the recipe exactly and it was really good. I don't think you need to use less sugar as other people have suggested. Very good as is.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Sep. 11, 2005
This is the perfect pound cake. My benchmark for pound cake is "Sara Lee"...this one is even better. Perfect texture, crumb and flavor! I usually do this without the pecans and bake in loaf pans. Half of the recipe makes one large loaf pan or three small. I also vary the flavoring depending on how I'll be serving this. Some of my favorites include, coconut, rum and almond flavorings instead of the vanilla. Try this...cut a slice of pound cake, place on a sheet of foil. Butter cake slice and top with a slice of pinapple, place a marachino cherry in the center of the pineapple, sprinkle with about a tsp. of brown sugar. Wrap in the foil; place on the grill and grill until nice and hot; about 10 min. Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Sep. 8, 2005
My daughter doesn't like nuts, so I left out the pecans. I also substitued 1 cup of flour with ground almonds. Delicious and a sure winner, yet so easy to make.
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Cooking Level: Expert

Living In: Albany, New York, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.65 star rating.
Reviewed: Aug. 15, 2005
too sweet. I'm very sorry I spent time and money making it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 17, 2005
Well geesh. I made this exclusively for hubby to cheer him up. I read a ton of reviews and reduced the sugar to 2.5 cups based on the consensus of reviews. After hubby ate a slice he said, this is good but it needs to be sweeter! LOL Some days you just can't win! Personally, I think 2.5 cups is plenty sweet enough. I doubled the glaze and that really wasn't necessary. This was an absolutely gorgeous presentation! I did replace one cup of cake flour with one cup of chopped pecans. I sprayed the pan well with Pam and I had no trouble with the pecans in the bottom sticking. Thanks for the post :)
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Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA
Living In: Maryville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 8, 2005
When I was baking this cake, I couldn't get my boyfriend out of the kitchen! He licked the bowl, spatula, and the mixer. He never does that when I bake other cakes. And while it was baking in the oven, he kept telling me how good it smelled. The finished product was fluffy, sweet, and heavenly! We both loved it, and people in my office loved it too. The only thing I did differently is to use a combination of rum and milk for glaze instead of orange juice and vanilla extract. Thanks for the great recipe!
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Cooking Level: Intermediate

Home Town: Setagaya, Tokyo, Japan

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 1, 2005
Mmmmmm. I just had a piece. It is moist, delicate, delicious. I think being as the topping is sugary, you should cut down the sugar in the recipe to 2-1/2 cups. I did and I think the sweetness is just right. I'm going back for seconds... 0
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: May 20, 2005
what a great recipe- the cake turned out airy, soft and yummy. i cut the sugar to 2 1/2 cups and used fat-free sour cream and turned out well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: May 12, 2005
great recipe a very tall and pretty cake, turn out so wonderful,
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Apr. 20, 2005
Really moist and delicious......I might add additional pecans on top of the glaze for a little extra flavor. Also, I used reduced fat sour cream and it was very yummy and easy to prepare!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Apr. 9, 2005
Great cake. I cut the sugar the 2 1/4 cups and used 2 cups flour and 1 cup chopped pecans. It's still very sweet. I'll serve this one regularly!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 30, 2005
So good!!!! I made this for dessert on Easter. My family really loves it. I will make this again!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 18, 2005
I just made this cake. It's so sweet!!! If you are looking for a sugar cake this might be it. It's also very cake like (angel foodish) --not dense at all. In my opinion, there are better pound cakes out there! This is not a southern pound cake like grandma used to make!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 8, 2005
i used walnuts instead of pecans, and it turned out great. i realy enjoyed this cake. thanks!
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Photo by MSCOOKS24

Cooking Level: Intermediate

Home Town: Newburgh, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 3, 2005
this is absolutely the best cake i have ever made! it is moist and rises just right. i made the mistake of using 16 oz. of fat free sour cream instead of 8oz. so i had to cook it a little longer than what is indicated and it turned out great. my husband asked me to make this again. this is definitely a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 14, 2005
WOW! This was an awesome cake. I made it Saturday morning, and here it is Monday afternoon and there are only 2 slices left! I followed the recipe exactly and it was soo soo good. By far the best pound cake ever! Only complaint- the cake was very hard to get out and some of the pecans stuck to the pan. I had to doctor it up a bit. Taste- A+++++! I have to add to this review- I have made this cake at least a dozen times and I get more compliments on this than on anything I have ever made.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 7, 2005
This cake is the best. No need to change anything on this one. Very big hit at our SuperBowl party this year.
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Cooking Level: Intermediate

Living In: Oakdale, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 12, 2005
This was my first attempt at making pound cake. It turned out very light and wonderful.
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Cooking Level: Intermediate

Home Town: Orem, Utah, USA
Living In: Manchester, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 12, 2005
Wonderful, yummy cake!
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PGS

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 11, 2005
I feel a little awkward reviewing this cake, as I made some significant substitutions - I basically made an almond sour cream cake. But with that said, it was DELICIOUS! I used ground almonds in place of one cup of flour and used almond extract (1 teaspoon) and vanilla extract (.5 teaspoon). As other reviewers said, it is very sweet, but the sugar almost carmelises on the outside. I'm sure you could reduce the sugar, without harming the flavour too much though. I didn't bother with the frosting, and really didn't miss it. Definitely a keeper.
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