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Pound Cake III
Excellent pound cake which will be perfect for the wedding cake I'm about to make ! I used all butter instead of butter and shortening and reduced the milk by about 40ml since butter has 15% water compared to shortening. Also reduced sugar to 2 1/4 cups. As with other reviewers, had to cover the cake at about 40 min. since the crust was already browned and only cooked it for just over an hour. Very moist, soft, fine crumb cake.
114 users found this review helpful
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Reviewed On:
Jul. 4, 2007
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