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Showing 1-5 of 5
on June 23, 2012
This cake is delicious and moist. I substituted 1/2 cup brown sugar for the 1/2 cup regular sugar and feel that this addition added to the depth of flavor. This cake is versatile. I used half for shortcake and the other half for an icebox cake where pound cake was alternated with a blend of coconut pudding and whipped cream. I recommend this recipe!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 February 01, 2010
on April 12, 2009
This was a good, old-fashioned type pound cake like my great grandmother used to make: dense, but moist on the inside with a golden brown crust on the outside. When I saw the sugar amounts combined with the condensed milk, I thought it might be too sweet, but it was perfect, and not too sweet at all! My cake was done perfectly in 1 hour so be sure to keep an eye on it since ovens vary-my oven runs a little hot and I used a dark coated bundt pan. You forgot to include a step to add baking powder and salt but I just added it with the first cup of flour and it was fine! I thought the cake was perfect plain with a big glass of milk but I may try it with a simple glaze or with fresh strawberries and whipped cream. I made this for Spring PAC 2009. Thanks Chef #1030329 for a wonderful recipe that my family really enjoyed!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 Ms. B
on September 22, 2013
Good Pound Cake - I made half a recipe, and may have let it bake too long. Either that or my milk may have been borderline (caramel color) because my cake was darker inside and out. I plan to make again because this is a good tasting cake. I baked at 325, and the crusts of the cake is just as yummy as the inside. Next time I will make a full recipe at 325 degrees for about 75 minutes. I like this cake.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 July 31, 2013
I made this over the weekend ......the flavor was awesome, but it was extremely dry. I think baking it at 350 for 1.5 hours is way to long. I am an avid pound cake baker.....and most pound cakes are baked at 325. But against my better judgement I followed these directions and ended with a very flavorful but very dry cake. I will definitly try this again, but will baking it at 325 for shorter time.....I will not be defeated :). Sorry :(.<br/><br/>Ok I have to say this time it was much better after making a few adjustments. I only used 3 cups of flour and baked it at 325 for just over an hour..........perfect. Very moist and flavorful. I topped it with a simple ganache and toasted pecan. This recipe in now a keeper. Thanks.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
Serving Size: 1 (117 g)
Servings Per Recipe: 16