24 Reviews

Great pound cake with a hint of cinnamon. The consistency is something between a brownie and a cake. I cut the recipe in half and baked it in a loaf pan. Mine took 68 minutes at 350. I also made it lower-fat by cutting the butter in half and adding back the same amount of applesauce. The cake is so dense and rich that no one would guess it was lower in fat.

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Cookin'Diva June 26, 2007

This is a KEEPER!!! Cut the recipe in half, and used Smart Balance w/ EggBeaters to lower the fat and cholesterol. Also only used about 1 cup of sugars. Batter seemed thin, but it baked up nice and light. Perfect base for seasonal berries topped w/ lemon cream. YUMMY!! Thanks for sharing.

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ChefMei July 03, 2010

This is an incredible cake with complex flavors. I made two 9x5 loaves, and they took 48 minutes to bake at 350 degrees. When you first take a bite, the cinnamon comes through, warm and homey. Then, the rich chocolate and coffee flavors emerge. I served this with a scoop of butter pecan ice cream as part of my Cinco de Mayo menu. It's a snap to make with a mixer, and will become a welcome part of my dessert indulgences! Thank you!

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FireRaven May 05, 2007

Forgive me if my review comes up several times... Whoops! I'm frightfully low tech, as young as I am. Bwahaha!!! Okay. I made it again... and, wouldn't you know it? I forgot 1/2 cup of the flour. T_T This might have been a happy accident though. Last time I made it it took long to cook, but it ended up dry. This time, it also took long to cook... but the crumb was light (Deceptively light... like a blimp masquerading as a pigeon...) and moist. Holy cow! Yeah, this is now officially a favorite. Thank you from the bottom of our Corazones Mexicanos!

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Mura Wehi December 27, 2014

Probably a 5 without my substitution. I didn't have a pound of butter. No applesauce either. Used 1 cup spreadable fruit (strawberry) instead. The texture and everything is fabulous, but the strawberry flavor is a little off-putting, especially for teen-aged boys. Next time - use all butter. 70 minutes at 360 in a bundt pan. ***Second time - made as written. Perfect.***

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sheepdoc September 16, 2012

Yummy yummy! Perfect consistency in this cake, dense and chocolatey. I think I forgot one teaspoon of cinnamon though, because I can't taste it at all. The cake came together easily though and slices well. A great picnic cake. Thanks!

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Chickee November 14, 2007

Wow! What a nice cake! I'm making a birthday cake for my dd and this one recipe made 2 - 9" rounds PLUS a mini stand-up bear. The texture is beautiful and I can't wait to decorate it now. It was an excellent and easy recipe to use in 3-D stand up pans. I had to keep an eye on my cakes because I wasn't sure how long they would take (especially the bear) but I had no trouble at all. This one is a keeper. Thanks!

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suchee February 09, 2007

Nice flavor and texture - shows off the cinnamon. Do be careful about not over baking. I cooked my cake in a bundt pan and at 55 minutes it was definately not done and at 63 minutes a bit over done. Enjoyed the cake but probably won't make it again because desserts are very much special occasions at our house and I like to try new recipes.

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Salesgirl January 29, 2007

I made half a recipe for a 9X5 loaf pan and cooked for 45 min. The middle fell after cooling and the middle was not done even though I used a toothpick to test. Ended up throwing about half of it away. I did however like the cinnamon and chocolate flavor.

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adopt a greyhound July 05, 2010

I made this with Mexican chocolate I got from Oaxaca CIty, it was for hot chocolate, so probably not the best or darkest necessary, the cinnamon was also from Oaxaca, but neither was enough to give this a good strong flavour that I was looking for.

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Bernbaby May 29, 2010
Mexican Chocolate Pound Cake