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Ricotta Orange Pound Cake with Strawberries Recipe

Ricotta Orange Pound Cake with Strawberries

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (249)

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Average Rating:

Total Reviews: 249

Showing 131-140 of 249

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  • on January 01, 2010

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    I made the cake tonight for the first time and it was a huge hit! For a pound cake
    it was very light and moist. There was too much batter for a regular size loaf pan, so the next time I make it, I will use a bundt pan; also, if you like the flavor of Amaretto, double it and add 4 tablespoons.

    Not sure why the recipe is considered to be "intermediate" level - the recipe and instructions are easy to follow.This recipe is definitely a keeper!

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  • on December 22, 2009

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    I have made this cake several times, and the first few time it turned out a little too brown and dry. I realized I was over-baking it! I start checking the cake at about 45 minutes and pull it out just as soon as little crumbles come out on the toothpick. Don't worry, it is cooked all the way! Also, A SUPER HANDY TIP: I always use dark non-stick coated baking pans, so I reduced the baking temperature to 325 degrees F and and IT TURNS OUT SOOOO MOIST AND SOFT! (I got this idea from the directions of boxed cake mix, it tells you to reduce the temperature 25 degrees if using dark non-stick pans! It is almost like you're biting into a super-soft pillow of heaven! I apply this rule for all my cake recipes and they turn out soo moist!

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  • on November 25, 2009

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    The cake is just scrumptious! Some ovens are fast; some slow. Mine is slow, so I allowed an extra ten minutes for it to be completely baked through. I came out a tad browner around the edges than I would have liked, but the overall finished cake was wonderful. It is very light and moist, I served it to my family and the entire cake was gone in twenty minutes. I will definitely make this again, especially when I am invited to someone's home.

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  • on November 21, 2009

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    I made the recipe twice , followed directions to the T and both times the cake was raw to the center and perfect on the top. Is the cooking time of 55 minutes correct?? The flavors are wonderful, help me make this cake the right way.

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  • on November 02, 2009

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    This was like the best pound cake ever!!! i love this recipe soon as i saw it on foodnetwork. I made it and it's so easy to make! my husband loves it to!! thank you Giada!

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  • on October 28, 2009

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    usually i have success with Giada's recipes but this pound cake cooked too quickly on the sides, was hard to remove from the pan, and had nothing exciting as far as taste goes. Bummer. Nothing exciting about this recipe.

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  • on October 20, 2009

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    Hey Suky, lots of thigs can go wrong when baking even when the recipe is followed! It can be very frustrating! My suspicion is that you did not use cake flour, when I first started baking I had no idea there was a difference between regular flour and cake flour. There is a big difference though and it's possible the cake wouldn't cook fast enough or rise correctly if regular flour was used. Not sure if that's the case but good luck if you try this again!

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  • on October 20, 2009

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    I am this cake for a work birthday everyone just loved it. I loved the fact it is so easy but has such great flavor!

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  • on October 15, 2009

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    One of the best desserts I have ever made! Tasted great and was perfectly moist. Follow the directions as posted, but definately cook longer. It took mine at least 1 hour and 5-10 min. But was well worth it! I also think it was better without the strawberries. This recipe is GREAT! And so simple. :

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  • on October 14, 2009

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    Ok, so I followed the recepie to the T. Well, except that I sub'd sugar for splenda. Could that been the problem? Esentially, the cake taste decent but its not fully cooked and I baked it for almost an hour! What did cook tasts great! OH, and to top it off the cake deflated a bit.... LOL! If anyone has any comments or suggestions please let me know. I want to try this recepie again since it seems to be such a hit with everyone. HELP!

    Charly.

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