recipe reviews for:

Whipping Cream Pound Cake

“I got this recipe from another 'blue ribbon junkie' friend of mine years ago. It is very firm and very fine textured. It is the only cake I use when doing cake sculpting, and works very well in the 2 piece cake molds. The lowest ribbon it has ever worn, when entered into baking competitions is a Blue Ribbon, and it has gotten as high as Best of Show at a State Fair.”

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Reviewed: Jun. 14, 2009

I made this in two loaf pans and added a little salt because of other reviewers' suggestions. It's not terribly moist, but not dry, either. It's very tasty and the dense crumb was very easy to sculpt for my son's birthday cake.

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CATIETOD

Cooking Level: Intermediate

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Reviewed: May 20, 2009

I get a TON of compliments on this every time I make it. Absolutely fantastic. Once I tried to use whole wheat four...not a good idea. I once halved the bleached flour and whole wheat.. that wasn't bad. But the original is the best.

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valerie

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Reviewed: Jul. 1, 2008

This cake was alright. It was easy to make. My only complaint was that it tasted a bit like eggs. I won't make this one again I don't think. I think it might be quite good with a good buttercream or something of the like.

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TTomeo

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Reviewed: Apr. 19, 2008

Very good!

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JoeyL

Cooking Level: Beginning

Living In: Richmond, British Columbia, Canada

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Reviewed: Jan. 14, 2008

This was SO moist and good--and stayed that way for several days. So easy, and yes, DO add all that vanilla. A dense cake with a fine crumb that is a nice change from the usual spongy variety of cake.

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NIXIECHICK

Cooking Level: Expert

Home Town: Waterloo, Iowa, USA

Living In: Nixa, Missouri, USA

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Reviewed: Sep. 18, 2007

Pretty good...I used this recipe for cupcakes and they came out very moist. I usually add a little salt, but I forgot this time - made a big difference...Needs salt to bring out the sweetness...Didn't have cake flour - used 7/8 c. flour + 2 T. cornstarch for each cup cake flour...I'm planning to frost them - hopefully that will help with the sweetness...Didn't use almond extract, just extra vanilla (LOVE vanilla extract!). Also used 2/3 c. heavy cream + 1/3 c. vanilla caramel coffee-mate. Overall, a good recipe, just need to tweak (sp?) it a little bit.

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4callmemommy

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Jun. 2, 2007

I was looking for a sculpted-cake recipe and this one is terrific! Very dense crumb that holds up well to sculpting... and a wonderful flavor. (I didn't change the recipe one bit, aside from baking it in 4 small oval layers for about 35 minutes.) Came out very moist and yummy!

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dreamysweets

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Reviewed: Dec. 18, 2006

Excellent cake but I would add a little salt to bring our the flavor more-maybe 1/2 to 1 tsp. But a nice dense cake, especially good with raspberry sauce on top.

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LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Dec. 17, 2006

My wife loved it!

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AKIELER

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Reviewed: Nov. 17, 2006

I needed a cake recipe for a sculpted cake, which I've never done before and found this one. I agree, it's dry without something else, and definitely watch it in the oven, don't overbake. But with a good buttercream frosting it worked very well. Perfect for sculpting cakes. Thanks.

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ckjarvis

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Reviewed: Nov. 7, 2006

This was wonderful and easy. I used 2 cups of sugar instead of 2 and a half cups. It was so moist. Just be careful not to overbake. Good with flavored whipped cream or just by itself. I will make this again and again.

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rary

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Reviewed: Jul. 6, 2006

This was very good a big hit withall the family. A nice dense cake thats easy to make. I love it and will make it again.

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luv2cook1

Cooking Level: Intermediate

Home Town: Sudbury, Ontario, Canada

Living In: Coniston, Ontario, Canada

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Reviewed: Apr. 20, 2006

A little disapointed on how this cake turned out. You definitly need to add a bit of salt to even out the sweetness. Also very dry....I will not use again, thanx anyways.

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healthyeats

Cooking Level: Intermediate

Home Town: Pasadena, Texas, USA

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Reviewed: Feb. 26, 2006

Excellent pound cake. The texture was perfect. It was great with strawberries and whipping cream.

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annanthony

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 31, 2006

Very good. However, as my dad said, "Only great if you like things really sweet".

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COLDSTONIED

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Reviewed: Jan. 5, 2006

Sorry to give this a low rating, but I found this rather bland, and even a little dry.

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Mollycurls77

Cooking Level: Expert

Home Town: Bridgewater, Nova Scotia, Canada

Living In: Moncton, New Brunswick, Canada

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Reviewed: Dec. 14, 2005

Great cake, and easy to make. I baked in a bundt pan, and it was almost too much batter, but it worked. Glazed with Satiny Chocolate Glaze, from this site. I added a teaspoon of almond extract along with the vanilla, but next time I'd add less almond. I made this for my hubby's birthday, and it was perfect!!

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Jul. 31, 2005

Wonderful! A tiny bit dry for eating plain, though I did repeatedly!! Absolutely delicious as part of a strawberry shortcake! Thank you!

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PAMV03842

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Reviewed: Jun. 7, 2005

This is great for making petit fours as well. It is robust enough to endure dipping in apricot glaze then fondant without falling apart, but is moist and flavorful. It is even wonderful plain.

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PAWS2LOVE

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Reviewed: Jun. 4, 2005

I made this pound cake yesterday and was very pleased with the results. I followed the recipe exactly, making no substitutions or changes. If you like an old fashioned, dense, moist, and flavorful pound cake, then this is the cake for you. Like other reviewers I was nervous about the amount of vanilla called for, but I am so glad that I used the full amount. It gives great flavor without being over powering. This pound cake is clearly deserving of more than 5 stars. Thank you for a truly WONDERFUL recipe - one that I will look forward to making again and again.

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