LueWana here reviewing yet another note worthy recipe. I found this cake to be very moist and it holds up well. Will last a week and still maintain it's flavor and moistness as long as it is either wrapped well in plastic wrap or placed on a cakestand/plate with lid. I also subbed some items. Not being very big on extracts and preferring truer flavors, I used a bit of vanilla bean, one bean to be exact, and opted for fresh lemon zest, about 1/4 of a tsp. I left out the coconut extract, and used Puerto Rican Dark(spiced)instead of the rum extract. The end result was fabulous! This is a basic pound cake recipe that will allow you use the flavorings or extracts that you prefer. I tried this recipe again using just vanilla and lemon zest and still obtained spectacular results. Watch your baking time, adjust it according to the type/size pan you are using. I used the Fleur d'lis pan and had enough batter left over to make a few individual bundt cakes. Hope this review helps or gives you some new ideas!
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LueWana here reviewing yet another note worthy recipe. I found this cake to be...