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Showing 1-2 of 2
on June 17, 2012
Boy oh boy does this pound cake have a ton of flavor! I really was surprised there was such a difference in flavor by using only brown sugar but it was there and everyone in the family enjoyed this cake. One little thing about the baking - using a glass pan as I did might not mean a reduction in temperature to 325F. I found that I had to bake it 65 minutes to get the center finished but by that time the outside was browned more than I like. I think next time (probably next weekend!) I'll use the 350F temp and bake 50-55 minutes. The texture is wonderful in the center with a moist consistency and is perfect with fresh strawberries in their own syrup over the top. Found and made for Photo Tag.people 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 December 24, 2012
I opted to add to my plan for DH's family & bake something to accompany their X-Mas gifts. I agree w/HokiesMom that the brown sugar adds a "ton of flavor". Altho I made the recipe as written, I did chg the presentation. I wanted single servings vs a loaf I'd have to slice, so I used my ramekins. I was afraid to do so, but now know ... If you fill the ramekins 2/3 full w/batter & bake them 40 min, you'll get 9 individual servings cooked to perfection & they pop right out of the ramekins when greased w/butter & floured. I filled them roughly half full & got 11 individual servings, so DH & I devoured the "bonus servings" as a taste test. Thx for posting this recipe to share w/our family for the 2012 holidays. :-)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
Serving Size: 1 (122 g)
Servings Per Recipe: 8