By pattikay in L.A. on March 20, 2008
Photo by pattikay in L.A.
Photo by pattikay in L.A.
"This is a rich and delicious pound cake from the Moosewood Cookbook. I have made this in a bundt pan or in two loaf pans."
Serving Size: 1 (2120 g)
Servings Per Recipe: 1
"Delicious cake. The New Recipes from Moosewood Restaurant collection only calls for 2 tsp baking powder and calls for mixing in 2 cups of flour, then the milk/extract and then adding remainder of flour. I did it all with my kitchen aid mixer and it came out moist and with a lovely texture. I do use the Cherry Almond variation, substituting almond extract, reducing the milk to .5 cup, adding 1 cup ground toasted almonds with the flour, and folding in 1.5-2 cups of sour cherries into the batter at the end. Everyone loves it."
"This turned out really good!I have never seen a cake rise so high.I was half expecting it to fall some.But, it did not.It has got such a good taste.It came out of the pan just perfect.My mother had been wanting me to make a true pound cake.Well when I made this one today, she told my whole family about it and they all want the recipe!I took a couple of peices to one of my aunts and she thought that it was one of the best cakes that she has ever ate.I think that is pretty high praise .She used to work in a bakery at a grocery store.So, I am sure that she has made alot of cakes."
"This recipe is missing the salt. There should be a half-teaspoon of salt."
"My family really likes pound cake in any form, and I like to bake my own whenever possible in order to control the ingredients, but had not found a recipe that really filled the bill till now. I made it to take to a small dinner party and brought a few pieces home to the family. It was so terrific that I had to make it 3 times in one week to satisfy my husband and grandchildren. This will be my "go-to" pound cake recipe from now on. I am anxious to try the cherry almond version as well."
"this poundcake is amazing! i make it with blueberries, so i cut the vanilla in half and add some lemon juice and the blueberries. it's absolutely amazing. very rich, dense, and delicious. it's easy to make, i used a mixer (didn't hand mix) and soymilk instead of milk. also if blueberries are not in season i'll use frozen, just note that they will drop to the bottom of the cake. so good!"
"This is a wonderful, dense pound cake. It is quite rich. You MUST be careful to HAND MIX the dry ingredients. If you use a mixer, it will make the cake to "airy" and dry. It will lose all its lovely denseness. I have added 2 teaspoons almond extract to this and it turns out very nicely. Lemon extract is also nice."