Ricotta Orange Pound Cake

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After reading numerous reviews, I was somewhat hesitant to try the recipe. It sounded so good and was something a little different from our usual Christmas desserts so I decided to give it a try. Followed recipe exactly except using 1/2 tsp almond extract and orange juice to complete the Amaretto called for. I used a 9 1/2 by 5 1/2 pan (metal. I did have to add 10 minutes to the suggested cooking time and the result was wonderful, lightly browned on the top and moist inside. Everyone loved it and plan to make again soon.

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I think the Confectioner's Sugar and Amaretto are two different ingredients and are supposed to be on 2 different lines right? The recipe says to incorporate Amaretto, not just dust it at the end. The Editor should fix this. Also, there is definitely an issue with the cooking time as it seems those who rave about the recipe are dividing it between pans. I don't think the person who raved about the recipe as is, is being honest. I also would try less ricotta because people are turned off by the uncooked appearance. Otherwise, it tasted delicious.

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I liked the finished product, but was confused by the amaretto confetioner's sugar; never heard of it but that's just one more thing I've never heard of. Didn't have a zester handy and the batter seemed a little stiff so I gave it just a splash of homestyle orange juice. smelled marvelous baking and tasted great!

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I made this again with a major substitution. I used xylitol instead of sugar for friends who are diabetic. Instead of cupcakes, I used two 9x5 loaf pans. I baked them for about 40 minutes. They didn't rise as much as the cupcakes did earlier this month, but the cakes tasted moist and light and delicious. I got rave reviews just as before. I think the key is to divide the batter into smaller loaves or cupcakes.

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I have to say, I'm disappointed. I followed the recipe to a T, but when I checked on it in the oven at the 45-minute mark, it was like pudding in the center (though brown on the edges. I let it bake for another 10 minutes and it was still jiggly. It seemed to have set, at least, after 5 minutes more, so I took it out and hoped it would become more firm as it cooled. When I came back to check on it after about 15 minutes, there was a giant crater in the middle and it had completely fallen! I thought I could use it to make a trifle but the inside was completely liquified while the outside was still brown and had a light crust. I don't usually have any problems with my oven, so I am not sure what went wrong. It still tastes delicious but I can't exactly slop it on a platter and take it to my holiday party...

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Below was my first review. This will be the 3rd yr of making this cake. Its a total hit!
(I still dont have a new oven tho

I first made this last year and loved it so much that I made more for gifts. Im doing the same this yr. I dont know whats wrong with the other reviewers. I had no issues with this cake. I do have to say that I needed to cook a little longer, about 10 min, but thats MY oven, I have to do that for almost anything I bake in that stupid oven. (mama wants a new oven for xmas!

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I am drooling over this cake. The aroma, the flavor...so good! I didn't have amaretto, so I used 1/2 tsp almond extract. My cake also had browned a bit on top at my 45-minute check, so I just draped a piece of aluminum over the top. It baked for about 8 minutes more. Can't wait to share it with friends in a few minutes.

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This is an amazing recipe. I used 5 small tin's to bake mine and just kept an eye on them so I'm not sure about how long they cooked but....I am sure about how much everone LOVED them. I ran out of butter or I would have had to make 5 more right away. I will be making more tomorrow. Thank you Giada for this great recipe. I just got a new kitchen aid yesterday and this was the first recipe I made with it.

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Everyone loved this pound cake and a couple of people requested the recipe.Yes, you do have to add 5 to 10 extra minutes or stand by and keep checking on the last five. Its not a big deal because everyone will love it! I made another one today for work. Thanks for sharing Giada!

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Amazing!!! The family just couldn't stop eating it.