The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Oct. 31, 2002
Wonderful cake!It was fun to make and everyone loved it.I used regular flour and a little extra icing. Might be good with a few chopped pecans added in the mix.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Sep. 28, 2002
A very moist and delicious pound cake. The orange flavored glaze is amazing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 24, 2002
No wonder Carole won first place at the fair. My husband is such a picky eater that I'd just about given up making cakes altogether until I tried this recipe. Listen ladies! When a man hides half a bundt cake on the top shelf of a closet, you know it's got to be good! Try this recipe. You won't regret it! Deb L-D
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: May 14, 2002
Quite wonderful! I did not have the orange juice so I used "tang" instead and it worked nicely with the cake. The whole family gave rave reviews.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Apr. 28, 2002
This made a GREAT cake! I was really surprised at how well it came together. I did the ground pecan substitution, and it turned out wonderfully. My family even fought over the beaters, bowl and spatula! My only problem came from using a small hand mixer, which made mixing rather difficult, because there was a LOT of batter, and the short little beaters just didn't handle it well.
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Living In: Mesa, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 27, 2002
unbelievably good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 25, 2002
This cake was delicious. I did put 1/2 of pecans instead of 1/4. I will make this over and over again. It did take a little longer in the oven also.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 10, 2002
I baked this cake (my first attempt at a pound cake) for several of my neighbors Christmas of 2000. What a hit! All I heard all year was how they couldn't wait until Christmas so they could get another cake, so this year I baked them again. I guess I'm stuck now! This will be a tradition I don't mind, I love all the compliments and fuss they make over my "baking talent". Thanks for a great recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 2, 2002
I prepared this recipe for a Christmas party in December 2001. I'm not good at baking, but this cake was "perfect"! I used a one piece iron tube pan and reduced the cooking temperature to 280 degrees instead of 300 degrees. During the last 15 minutes, I increased the temperature to 300 because the cake was not browning nor fully done inside. When I removed it and inverted it onto a cake plate, I was amazed! It looked like a chef had prepared it. I put the glaze on while it was warm and when I left the party, I had an empty cake plate! WOW!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 6, 2001
I used freshly squeezed orange juice and the glaze was very runny, but I added more sugar and tasted great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 5, 2001
This is one of the best cakes I have ever made. It is always very moist and keeps well. Everyone I make it for loves it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 1, 2001
I forgot to add the sour cream and it still came out delicious. I took the advise of some of the reviews and doubled the glaze. I will make it again soon and I will make it a point to remember the sour cream and only increase the glaze by 1.5. Cory
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The reviewer gave this recipe 3 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 5, 2001
If you like very light, kind of bland cakes, this is right for you. If not, double the glaze and add some kind of fruit in heavy syrup on each piece before serving.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Oct. 26, 2001
I have made this cake twice & won 2 blue ribbons! The first was at the Dixie Classic Fair earlier this month & just last night I won for the best cake entered at my son's fall festival. My family loves it too! (Albeit they have had to eat "crumbs" so far.) I need to bake them one of their very own! Thanks for sharing such a good recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Oct. 9, 2001
This was great. The cake was huge but glad of that. The cake actually taste better the second day.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Aug. 26, 2001
Everybody loved it. The only advice I can give you is to make a little more glaze than the recipe calls for. It also took about 45 minutes longer to bake in my oven than the recipe states, but it was DELICIOUS!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Aug. 16, 2001
I've tried Pound Cakes before without much success, but this one is the best! My husband loved it so much he helped me with the 2nd one I made. We used one cup of ground pecans instead of one cup of flour and it makes for a very lovely and delicious cake. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Aug. 12, 2001
this makes a big cake...so I divide the batter between 2 pans...and the pecan topping.....I have taken it to work.....3 times...and everyone always wants the recipe....a little tedious, as all poundcakes are....but this is excellent !!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Aug. 2, 2001
A delicious and moist cake. Baking at a low temp makes a big difference. I think I would like to try a different icing. Something with more of a kick. Any suggestions?
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Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada
Living In: Clarksville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 29, 2001
This was the first pound cake I have ever made and it was absolutely Fabulous. Very moist and tasty. My family LOVED it - even the kids! Thank you!
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Cooking Level: Expert

Home Town: Corning, New York, USA

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