Have made this many times. Consistently comes out well. Added bonus -- this cake stays fresh for a long, long time. I "lost" it in a crowded refrig for 3 weeks and it was no worse for wear- still moist!!
Excellent cake. It is very moist and has a nice texture. May try 1/8 tsp more baking soda next time as cake compressed a little at end of baking cycle. ( Maybe that's because I added a total of 8 tbsp. lemon juice which made it taste perfect for us.) Did not try this glaze so can't rate that. Needed my biggest mixing bowl. Recipe made a very small loaf pan cake as well. I also have had trouble more than once with it sticking to pan - once I left it in pan overnight and today I forgot to flour the pan ( so anxious to get it baked before church I missed it). P.S. There are so many good pound cake recipes on this site that I find it easier to just rotate my favorites rather than pick just one...
Really a great tasting dessert and it is easy to make. (I added just 1/2 of the alcohols, however.) Defrost time is the ONLY issue with this recipe. My only recommendation would be to take out about 35 minutes prior to serving. The top will be a bit messy but that is much better than trying to eat it frozen where the creaminess and various flavours do not really come through. I tried it with a 7-minute thaw and it just tasted "cold". I did not use the food colorings at all. It looked fine as is in the pan. Next time I will dice strawberries to (maybe) help it thaw more quickly.
Excellent ! I tweak almost everything I make but this cake is perfect as is. Buttery flavour, moist, dense but not too"chewy", easy to make, doesn't stick to the pan, basic ingredients (so no special trip to store is needed), great for company but fine for just us when recipe is easily halved (loaf pan). Only one caveat - I overbaked this once so now I really watch it during the last few minutes.
It was great. Did 1/2 recipe & used a regular (9 x 5 approx.) loaf pan. Baked up like a dream - about 45-50 min. It sagged a bit when I touched with finger for done-ness so grabbed a toothpick which came out clean so I pulled it out then. Nice and buttery ( I used only butter) and in place of milk, I used half 'n half. No problem getting out of pan. I added a bit of almond extract - about 1/2 tsp or so; left out lemon. Conclusion - either I'm getting a lot quicker at making pound cakes or this one was just plain easy/ straightforward. It was used as a base for "Raspberry Trifle" from this site.
Made 1/3 recipe (1 can hominy) with the sour cream and cheese proportionate to the one can. However, I added a full can of chopped green chili peppers plus a lot more cayenne and sauteed about 1/2 cup of onion (for a little more texture and flavor). Used a one quart casserole and baked it for 25 minutes until just lightly brown on top. Think it may be better tomorrow when flavors have a chance to meld more. It was very quick to pull together. Maybe next time I will add a chopped jalapeno pepper (sans seeds) or some chopped sweet red pepper and maybe sprinkle some more cheese over top during baking. It made enough for 3-4 people as a side dish or 2 as a main dish.
Cut the oil way down (2 Tbsp), but used all the sugar and vinegar. May try balsamic vinegar or rice vinegar per suggestions next time. Used black, garbanzo, kidney, and green beans, red and white onion, and red pepper diced. Maybe next time some corn. Soooo simple and just great!!! (Plus, the protein and the fiber are added bonuses from my perspective).
No changes except had no celery ( no big loss in my opinion) . Seldom follow recipe but glad I did in this case. Just a bit salty but really well-spiced.
This is always dessert for Christmas. I use only hard lady fingers as they soak up the moisture without getting mushy. Follow recipe but use Irish Cream as the alcohol. Only difference is I beat 3 egg whites to stiff peaks and fold into mascarpone/cream mixture. Have only seen one other recipe that does this (probably concerns re: health issues but I've not had problems). This step adds volume to the mascarpone filling while also making it a tad "lighter" (not so heavy). This recipe is NOT difficult and it comes together well. Better to let it sit 24-36 hours once assembled to let flavours develop.
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12/26/2016
Loved it. Made a 1/2 recipe and used a 5x9 loaf pan. Very moist inside but held shape when cut. Used 1/2 golden raisins and 1/2 regular ones. Also added ginger, allspice, cloves and more cinnamon; what is Christmas without spice!!. Almost didn't use cocoa because I didn't want it "chocolate-y", but I didn't even notice cocoa (probably the added spices!). Will make again. It took awhile to bake and I may have overbaked (edges were a little dark), but was waiting for middle of cake to spring back on"finger test" - finally used a toothpick. Next time will use toothpick to test from start. Made up a cooked hard sauce: 1/4 cup butter, 1/4 cup heavy cream, 1/2 cup sugar, and vanilla - boiled butter, cream and sugar for 5 minutes and then added vanilla after taking off heat. Drizzled on each piece; nice complement to cake. Served cake cold and sauce was at room temp (still pourable).
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