Reviewed: Mar. 29, 2013

A lot of work, but well worth it!

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Reviewer:

smross5

Cooking Level: Intermediate

Home Town: Underwood, Iowa, USA

Living In: Omaha, Nebraska, USA

Reviewed: Jan. 25, 2013

my first time to try it and we loved it! moist and smells so good it is really important to batter it for 20 minutes like they said cake is not heavy at all id tried different one i saw it in you tube this is way more better and don't forget to add your ingredients one at a time and for my glazed i add 7up and confectionery sugar

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Reviewer:

eglennpf67

Home Town: Roseville, California, USA

Reviewed: Jan. 6, 2013

Made this for Christmas and it was a hit. I followed the recipe exactly as it was and it turned out great.

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Reviewer:

asha

Cooking Level: Expert

Living In: Bristow, Oklahoma, USA

Reviewed: Dec. 26, 2012

This cake turned out VERY heavy, dense and DRY! I assume that I overbeat the batter?? Got a tip today from a co-worker saying to mix up some lemon-flavored Jello, poke holes in the cake, pour the liquified Jello mixture over the cake then let sit in the refrigerator to set up. I also thought about just serving slices with canned sliced peaches and whipped topping

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Reviewer:

dixiegirlnc

Cooking Level: Expert

Home Town: Durham, North Carolina, USA

Reviewed: Nov. 22, 2012

Eleanor, I followed your recipe to the letter other then adding cream cheese to the batter and I must say creaming the butter, cream cheese and sugar for 20 minutes made this pound cake so light and fluffy!! I see someone else suggested that creaming 20 minutes was excessive but truly it made a world of difference in the density of the cake. My granny-in-law and mom-in-law were head over heels about this cake that I had to bake another one!!! ;-) Thanks again for this small suggestion I now use it with all my other homemade cakes!!

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Reviewer:

andi ford

Reviewed: Nov. 21, 2012

I've used this recipe a few times and it has been mistaken as my grandmothers old recipe. My family loves it!!

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Reviewer:

Mskygirl01

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

Reviewed: Nov. 18, 2012

I absolutely love this cake. I did not change the recipe at all! Thanks!

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Reviewer:

mznaudia

Cooking Level: Beginning

Living In: Houston, Texas, USA

Reviewed: Nov. 7, 2012

nice

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Reviewer:

EICARG

Reviewed: Oct. 16, 2012

I forgot my family's recipe and this oneis the closest to it! Love it!

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Reviewer:

tmyra1

Reviewed: Sep. 26, 2012

i followed this recipe to the t, except for mixing it for 20 mins, i only could do it for 10. i was very hesitant that this recipe didnt call for any baking soda/or powder, that was strange to me. (even with the soda added) it took exactly 75 mins, the outside was starting to overcook, i used a bundt, and the inside was just barely done. it was soo heavy and dense you would thought it was a jello cake. i like pudding cakes, but not one so thick u cant even poke your finger through it. and with 3 cups of sugar, i thought itd be sweeter...

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