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Showing 1-3 of 3
on June 23, 2009
Absolutely delicious! I made this after reading a post in Q&A about a pound cake cupcake recipe. I couldn't find a recipe for them here so I chose this recipe & adapted the cooking time for cupcakes (about 32 minutes to bake & the recipe made 24). The cakes themselves are so moist & flavorful. My family just went crazy for them! They won't have a domed top like we expect from a normal cupcake, but we usually turn pound cake over to serve anyway. I think these would be great served upside down & glazed or decorated with berries as individual plated deserts. I'll most definitely be making this one again in the traditional bundt pan. I did omit the pecans (as I didn't have enough on hand) but we really didn't miss them. Thanks for posting this recipe, Cheryl! UPDATE: Made this again this morning so I could try out another frosting recipe (Browned Butter Frosting) for a game of photo tag. This time I used my dark, non-stick springform bundt pan & should have cooked it a little less than I did but I just trimmed a bit off the top & frosted it. The inside was still moist & soft. Again, my family raved over the flavor. :)person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Fran #2
on April 19, 2009
I made this recipe for Easter for the first time and it wa a big hit. The family loved it and were fighting over who was going to take the rest home. I will definetley keep this one.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on May 08, 2009
Serving Size: 1 (149 g)
Servings Per Recipe: 16