Five Flavor Pound Cake II Recipe Reviews - Allrecipes.com (Pg. 7)
Reviewed: Jan. 28, 2003
Hello gang! 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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Photo by LUEWANA

Cooking Level: Professional

Living In: Las Vegas, Nevada, USA

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Reviewed: Jul. 9, 2002
Excellent, excellent, excellent!! Very moist and buttery--baked up perfectly (1 hr 20 min) and made a nice presentation. Did not need a glaze at all. Very flavorful and still wonderful after 3 days. Will add this one to my permanent file.
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Reviewed: Feb. 22, 2002
This is the BEST tasting cake!! I used butter/nut; vanilla; orange & coconut flavorings and it turned out beautifully.
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Reviewed: Dec. 5, 2001
This cake is absolutely fabulous. I e-mailed the receipe to a friend in Texas and she called me raving about it. It makes a wonderful Christmas cake or is just great anytime.
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Reviewed: Apr. 22, 2001
this is a very good cake I made it for my cooking class project it turned out real good the teacher loved it and asked for the recipe! i got an a+
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Displaying results 61-65 (of 65) reviews

 
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