4 Reviews

Love this recipe we made it with whole wheat flour and Irish whiskey(not big brandy drinkers). The WW flour added such a depth of flavor to the cake. It is now my husbands favorite cake he will take it over brownies and thats saying something.

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583480 September 09, 2007

This is actually how original pound cakes were made back in the late 1800's according to home economists. It makes a HUGE cake and it weighs a ton. It is a dense cake too. I didn't use brandy or mace, but used butter and almond flavoring instead. I cooked mine at 300 for a longer period of time and it was not dry, just dense. WONDERFUL warm with a big glass of milk or with ice cream.

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Sherrybeth April 03, 2006

This recipe is NOT good at all. Unless you like your poundcake with virutally NO FLAVOR, dry and dense. I bake cakes from scratch all the time and this is one of the worst recipes I have ever tried. If you are looking for a downhome delicious recipe for pound cake this isn't it.

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AllgoodNTexas April 01, 2006

This is definitely a 10-star (10 inch) cake and here is the ultimate compliment: hubby's colleague (famous for dissing ("Food not nice")whatever he eats except for what he cooks), came up to hubby and said "This cake is very good. When my wife comes over (to Singapore) for a visit, could your wife teach mine how to make this?" Take a bow, my dear. It makes a huge cake. :-)

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V'nut-Beyond Redemption June 13, 2004
The 1896 One Pound-Pound Cake