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: May 22, 2011

Very good cake and worked great for sculpting! I added 1 less egg based on other reviews. Also be carful not to over cook it. It will get hard very fast! I also used almond extract instead of vanilla and it was very good.

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Reviewer:

Lindsey

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Cooking Level: Expert

Reviewed: May 21, 2011

Love this cake!! I did make a couple of changes though after reading some reviews. I only used 5 eggs and since I'm gluten free/wheat free I used Bob Red Mill all purpose flour and 1/2 tsp of xanthem gum for the binding agent. It turned out super moist, no one could tell it was gf/wf and there was none left at the end of the BBQ :0)

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shelley

Reviewed: May 6, 2011

Perfect!

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1 user found this review helpful

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Kristens

Cooking Level: Intermediate

Reviewed: May 2, 2011

Just what a pound cake should be! We had some heavy whipping cream that needed to be used up so I chose this recipe. Not too sweet and not too dense. We intended to add strawberries to the top but it was so delicious that we gobbled it up without the berries.

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TUHRAYCEE

Reviewed: Apr. 5, 2011

I made this cake but I cut back on the eggs because other reviewers said that it was too eggy. I used four eggs and I am glad that I did. This cake was too dense for my taste but definitely a cake for molding. It taste good but I like a moist, soft cake. If you like cake that are extremely dense then this is the cake for you. I had to have a glass of milk to put it down. I wont make this again.

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Dana Johnson

Cooking Level: Expert

Reviewed: Apr. 4, 2011

Wow! I've been on the hunt for the perfect pound cake and... this is it! The smell is delightful, the taste is wonderful, and most importantly, the texture is HEAVENLY. Follow the recipe! The method is important. The taste of the raw batter was reminiscent of Angel food cake. The baked cake was light, spongy, and dense all at the same time. Absolutely wonderful! It made the best strawberry shortcake we've ever had. Thank you so much for this recipe. We'll be using it over and over.

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4 users found this review helpful

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famfaithandfood,omy!

Cooking Level: Expert

Home Town: Morgantown, West Virginia, USA

Living In: Farmington, Utah, USA

Reviewed: Feb. 13, 2011

I followed this recipe to the letter and it completely overflowed my cake pans and ran all over my oven.

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Reviewer:

carolyna

Cooking Level: Professional

Reviewed: Jan. 23, 2011

EXCELLENT cake. Perfect texture, dense, moist, held up well for a sculpted wedding cake. I creamed the butter and sugar mixture for a good 6-7 minutes in my stand mixer, then beat the butter/sugar/egg mixture for another 4-5 minutes before adding the remaining ingredients. I also added a scant teaspoon of almond extract. Since this cake is so deliciously rich, I'm not sure I'd want to serve it with a typical amount of buttercream frosting. I covered the cake with a very thin layer of buttercream and fondant; any more than that would've been too much, to me.

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13 users found this review helpful

Reviewer:

campagnes

Cooking Level: Professional

Reviewed: Jan. 20, 2011

I made this easy on myself - measured out 2-1/2 c. of flour, and 1/4 c. plus 2 T. cornstarch. For some reason I have a tendency to make a lot of pound cakes and I've tried a good many of them. This recipe, while very good, is not my favorite. It's a beautiful cake in terms of texture, density and crumb. It's also very rich and moist, which was to be expected with the whipping cream and so many eggs. But it's almost TOO rich and eggy for a pound cake - 4-6 eggs, I've found, is perfect. I like that yellow "egginess" in a yellow layer cake, but didn't like it here. Also, it was a little too heavy on the vanilla for my tastes. Beware, this cake IS yellow, so keep that in mind if you're a doing a wedding cake or other cake where you want it to be more white.

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21 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jan. 15, 2011

This cake had so many reviews for sculpting that I just had to try it. So far so great! The first two tiers are really holding their own weight, even without any interior structure besides a center skewer for alignment. My only complaint is that my hubby requested that I throw out the scraps after learning about the calories per serving! We had to throw them out because we'd each devoured a full serving before the carving even started. The only recommendation I have is for the baking time of a sheet cake with three flower nails (to avoid doming): 45 min at 325 degrees.

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