Ricotta Orange Pound Cake with Strawberries

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Just made this pound cake after watching the show. I saw the problems the other reviewers experienced---inside not cooking, batter running over--i had no problems whatsoever. I used the 10x5x3" loaf pan from williams sonoma and the cake baked beautifully. Problem for me was that i wanted more orangey/citrusy flavor in the cake. I tried a glaze and a syrup--that made the cake too sweet and didn't add enough true orange flavor. I will try this again but double the orange zest in the cake--i think that ought to do it.

To the others who had problems----make sure you use whole milk ricotta and the larger loaf pan like i did.

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I baked this in an angel food cake pan after reading about the overflow problems for about 48 minutes and it turned out perfect. I used Grand Marnier instead of Amaretto because that's what I had on hand. This is a very nice moist yet light pound cake.

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There is definetly an over flow problem with this cake. The cake pan specified in the recipe does not hold all the batter. I recommend leaving a small amount of batter out and bake the left over batter separatley . Also the cake needs longer baking time. After 50 minutes I covered the cake with foil and continued baking for an additional 15 min. Like most that tried this recipe I feel its a great cake in spite all the baking problems that most of us seem to have. Would love to get this one right. Giada any suggestions????

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I loved the taste of the cake, at least the part that was baked. I left it in the the oven for 10 minutes longer than the recipe said even though the cake tester came out clean. Both times, the cake was not done. Glad to hear that someone else had the same problems. Has anyone gotten the timing right?

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This cake is great -- I was very pleased with the result the first time I made it. The second time I made it, it overflowed the pan -- I cleaned up the overflow and put the pan on a baking sheet to finish baking. Because I had opened the oven door for several minutes to clean up the mess, I had to increase the bake time by about 20 minutes, but it came out delicious again. The third time I made the cake, I put the loaf pan on a cookie sheet to avoid a mess in case it overflowed. Well, it didn't overflow, and looked great. I left it in the oven about 10 extra minutes. Let it cool on a rack and when I inverted it, the bottom was undercooked, and the center was raw. Becase it really is delicious, I will try it again (and again and again until I get it right! I was relieved to see that others had similar problems and it wasn't just me!. I will take some of the suggestions -- less amaretto, longer bake time, maybe a different size pan, use the bottom oven rack so the bottom cooks without overbrowning the top .....

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This cake was so easy to make and very delicious!!! It has a unique flavor and texture and the orange paired with the Ameretto is fantastic. The cake is so moist it just melts in your mouth and the powdered sugar and strawberries just tops it off. Love this pound cake and will definately become a regular in my home. Thanks Giada!

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I made this cake for a party, and everyone loved it! It is moist and delicious. I used almond extract instead of the amaretto and did not add the vanilla, and all-purpose flour instead of cake flour. The only problem I had was that it took longer to cook than stated in the recipe, but once it was done it was perfect! I made it a year ago for Christmas also. Everyone loved it then, too. It is a great recipe I will definitely make again.

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This pound cake was amazing! I had no problems with overflow or cooking time.

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I just baked this cake yesterday. No spilling and no problems even though I did use a 3 inch pan. I loved the taste and the texture. I couldn't even taste the ricotta. I will definitely bake it again. Another great recipe from Giada!

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This cake is soooo good and easy to make. I impressed my guests with it.