Reviewed: Nov. 27, 2004

This has been added to my Thanksgiving and Christmas meal for years to come. It was very good.

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Reviewed: Nov. 9, 2004

This made a for a very pretty presentation but my husband and I found it to be a bit sweet for our liking. My glaze did not pour over the cake but sort of blended in, which didn't affect the taste at all. Perhaps the cake was still a little too warm when I put it on.

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BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Nov. 8, 2004

This cake is "all that". It doesn't even require a topping as suggested. The pecans taste comes through so wonderfully. Just follow the instructions and flour and grease the pan- the pecans make it kind of hard to release otherwise.

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MARLEESMOM

Cooking Level: Intermediate

Home Town: Smyrna, Georgia, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 2, 2004

really good cake. everyone loved it.

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MARTHA JO

Cooking Level: Intermediate

Home Town: Beaumont, Texas, USA

Living In: Missouri City, Texas, USA

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Reviewed: Oct. 9, 2004

Wow! This tastes wonderful! I didnt have cake flour but other than that I followed the recipe exactly. It still turned out moist and flavorful. I love the pecans so I think next time I'll try the nuttier variation. It's a new family favorite and I love that I had all the ingredients on hand.

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PRVRBS31

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Reviewed: Sep. 13, 2004

My husband LOVED it! Wouldn't even share with me! I took the suggestion of substituting pecans for the flour and added extra vanilla and butter extracts. I put a little glaze that I made of my own using vanilla and butter extract with 3tbls of water 1 1/3 cups of powdered sugar and chopped pecans. Thanks for the great recipe it was a winner in my house!

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Sugarblue

Cooking Level: Expert

Living In: Crete, Illinois, USA

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Reviewed: Aug. 27, 2004

Very good pound cake! My only alteration was that I reduced the sour cream to 1/2 cup and added 1/2 cup of cream cheese. This added a wonderful flavor. I just thought the cake was a tad bit too sweet. Next time I will reduce the sugar to 2 1/2 cups. However, all of my friends loved it, and have already asked me to make it again.

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MCOASTER

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

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Reviewed: Jun. 26, 2004

I love pound cake and this is YUM-YUMM-YUMMMMMMMY! My advise is DO NOT CHANGE the recipe before you have tried the original. If you like extra pecans just toast some and add it AFTER you've put the icing. If you have the "ALL RECIPE" cookbook like I do you'll notice that the picture of this cake shows pecans that have been added AFTER the frosting :).

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JZP93

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Reviewed: May 23, 2004

This was excellent. everyone who tried it loved it! the cake just dissappeared!

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JILLH1

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Reviewed: May 3, 2004

I made this last night for a girls get together- no complains but not as many Uhh's and Ahh's as I usually get from Allrecipe 5 star desserts. There just was not a lot of flavor in it. Not that it was not very good- very moist and rich. I added some chopped pecans to the cake- not just the top. The glaze was sweet but had very little orange taste- and I used fresh squeezed OJ. Next time I think I might sprinkle brown sugar in the bottom of the pan with the pecans instead. And I will butter the pan better- although I buttered it well (a non stick pan) and floured it- almost the entire outer layer stuck. At least it did so uniformly! I will make this again to try it with some sort of brown sugar glaze but it was not a 5 star in MY book- but also not a flop.

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KDA949

Cooking Level: Expert

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Reviewed: Apr. 18, 2004

I saw where so many people altered the recipe. NO NEED! It's a winner AS IS! It was easy, moist and delicious! I have made it twice and I did add some mini chocolate chips for fun and it was delicious with or without the chips!

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JTIMBAN

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Paradise Valley, Arizona, USA

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Reviewed: Apr. 16, 2004

I get requests on this one. And I love giving these as gifts because people adore them. This is just such a Classic recipe - the pecans and sour cream flavors compliment eachother so well. I think maybe next time I may take another reviewers advice and add mini chocolate chips rather than pecans and skip the icing - just to change it up a bit. I did not do the ground flour substitution because it sounded like too much work but I am sure that it is great. My one and only problem with this recipe was that I could not locate cake flour - looked at ALL of the local grocery stores and couldnt locate it. I used regulare flour and obviously it still came out great but cake flour is so fine that it might have made it even better.

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11mckmck

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Reviewed: Apr. 12, 2004

This cake was fabulous. I made the nut/flour substitution and it turned out great. The glaze was a nice tangy flavor on top of the pecans.

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mignonne

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Reviewed: Apr. 8, 2004

This was a great recipe. The cake was so moist and I was really impressed. I added a ounce of cream cheese and 1 tsp almond extract, butter flavoring. I just wanted to see if the cream cheese would make a difference so I didn't add that much but next time I might add a little more. It was really good. Also I did not have any oranges so I substituted it with 7 up in the glaze. I had to add a little more powder sugar to thicken the glaze. Cake deserves an A+++++ all the way.

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TAM42025

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Reviewed: Apr. 8, 2004

I make this for all special events. Wonderful presentation! Thanks for a great recipe.

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JettWhit

Home Town: Union City, Georgia, USA

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Reviewed: Apr. 5, 2004

I made this recipe with the 1 cup of ground Pecans in lieu of 1 cup of the flour and 2 cups of sugar instead of 3 and the rind of one orange. Although it smelled great, I was very disappointed. The cake was almost wet, could be my error, but it was sickly sweet even with the reduction in sugar. I couldn't serve it to my guests, luckily I had made the Raspberry Almond Thumbprint cookies as well.

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HUDSON183

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Reviewed: Mar. 29, 2004

I can see why this cake won first place. A friend of mine had a taste for a sour cream pound cake and I used this recipe w/out the pecans and it came out perfectly. I bought the allrecipes cookbook and got it from there. The cake was so delicious and moist. I gave most of it away so I wouldn't eat a lot of it!! Everyone that tasted it said it was so so so so so good!! Thanks!!!

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HALLOFFAME

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Reviewed: Mar. 22, 2004

Wonderful cake Carole. I'm a such a pound cake fan and I love coming across recipes that have a different twist to them - like yours. I took the author's advice and substituted one cup of pecans for the flour and added the zest of one orange like previous reviewers. I also used 2 cups of brown sugar rather than 3 cups of white and used orange juice concentrate in the glaze. The "sweetness" was just right and this cake had a nice orange flavor. I'll certainly pass this one on. Thanks again.

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JOSIE

Cooking Level: Intermediate

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Reviewed: Mar. 8, 2004

I can't tell you how good this cake is, you'll just have to taste and see for yourself. I have made this about 6 times and each time it came out perfect. My family and in-laws love it and they request it frequently. Thanks for sharing this wonderful recipe!

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KEDDY1221

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Reviewed: Feb. 21, 2004

Wow! Everyone LOVED this cake! I made it without the pecans and it still tasted great! I let the cake cool some, then made the glaze and put it on the cake while it was warm. Immediately after glazing the cake, I put it in the refrigerator. The next morning it had an "outer orange-flavored crust" while the inside was moist, firm and delicious. Thanks for sharing!

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SAVSMOM

Cooking Level: Expert

Home Town: Waupun, Wisconsin, USA

Living In: Fishers, Indiana, USA

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Pecan Sour Cream Pound Cake

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