Ricotta Orange Pound Cake with Strawberries

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Another winner in Giada's spectrum. I watched her Sunday morning and by Sunday afternoon this delicious pound cake was in my kitchen. Absolutely wonderful, light in texture and the subtle taste of orange and amaretto was perfect. A keeper for sure.

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More times than not Giada's recipes are spectacular- but the ones that aren't are baked goods. Surprising since she's a pastry chef. Like other reviewers I had similar difficulty with the bake time- at 45 minutes the center was not solid and at 50 minutes the remainder of the cake was overdone. That's not a lot of time for a happy medium. The flavour wasn't there- I suggest Paula Deen's Almond Sour Cream Poundcake- always fantastic and moist- and a never fail delicious pound cake.

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I didn't go to culinary school, but I know my way around the kitchen. Cooking and entertaining is "my thing" but I don't know what the heck happened with this recipe. I followed it exactly to the letter with no deviation. I even took the suggestion of one of the reviewers and poured off excess liquid from the ricotta. I baked it at 350 and with 15 minutes to go, it seemed to be getting too brown on top. I put some foil over it to hasten the browning. At the end of the 45 minute bake time, the cake pulled away from the sides of the pan and toothpick came out clean so I removed it from the oven. It sat in the pan for 10 min. on a rack before I attempted to invert it onto a rack for the final cooling. As soon as I inverted it, the cake fell apart all over the place because the entire center of the cake was raw batter. My dinner guests were arriving in 15 minutes and there was no time to make another cake. I spread the cake mess onto a cookie sheet and finished baking until it was cooked through. I quickly whipped up some vanilla pudding, beat some heavy whipping cream into whipped cream, and created a make-shift trifle with the cake mess, strawberries, blackberries and pudding and topped it with whipped cream. The flavor was wonderful but what a disappointment. I just don't get what went wrong!

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I was looking forward to making this cake because it sounded wonderful. I used the designated size pan and cooking temp. At 50" the cake was still very wet. I kept it in the oven another 25" until it looked set. After it cooled I sliced it in the center and there was still an uncooked core. Something is very wrong w/ the recipe.

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I followed this recipe exactly including the size of the pan and temp. (I have a temp. gauge in my oven. I checked it at 45 minutes and discovered that the top was nearly burnt. I took it out, and when I went to turn it over the insides poured onto the counter. I ended up eating the edges, which were fully cooked and yum! Anyway, next time I'm doing this one in a bundt pan.

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I do a lot of baking and found this to be very mediocre. I buttered the pan as directed, but it stuck and didn't come out easily. Probably should have been floured as well. The texture was not as moist as I'd hoped and a little crumbly.

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After 50 minutes, and when the sides were pulling away from the pan, I cooled the cake completely. During the cooling period, the center of the cake collapsed into a gooey mess. The flavor though of the done part was tasty. Any suggestions for what happened? If I had cooked it longer the edges would have burned.

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This cake smelled & looked so fantastic when I cut it into slices that I had to talk my family into putting the strawberries on it! It is a luxurious piece of heaven. Giada used ricotta in a blueberry pancake recipe too that was terrific. Look it up.

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I'll start out right off the bat saying that I haven't tried this recipe yet, but intend to make it very soon. I had to put a rating, so I entered what I thought I would give it when I do make it. The reason I'm here is to make a suggestion to those who have said the cake was too wet, or too much batter for the pan.
I'm Italian and have made numerous items with Ricotta. I know that sometimes the Ricotta has a lot of liquid in the container. If the Ricotta is drained first, I think that would alleviate the problem of too much wetness. I will definitely rate this as soon as I make it, probably this weekend. Thank you Giada!

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The pound cake was absolutely tasty, my husband and daughter loved it. The only change I would recommend is reducing the ricotta cheese to 1 cup.