Ricotta Orange Pound Cake with Strawberries
Show: Everyday Italian
Episode: Italian Supper Club
Rate This RecipeRead users' reviews (249)
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Average Rating:
Total Reviews: 249
Showing 21-30 of 249
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By YungB
California, USA
on January 26, 2012
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Absolutely delicious. I had to bake it for 65 minutes but otherwise followed the recipe to the max. Excellent pound cake.
By betty1336
on January 13, 2012
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This bread definitely took longer to bake...about 1 1/2 hours, but it was worth the wait. It was incredibly dense and moist. I love making sweet breads and this one is a nice addition to my recipes. I'll be making it again...and soon!
By Food-Fanatic
NH
on December 27, 2011
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This was incredible! The cake was very dense, but so moist and flavorful. I didn't have Amaretto so I used an overflowing teaspoon of almond extract instead. I also used part skim ricotta and can't imagine the cake tasting any better. I did have to cook it about 15 minutes longer than stated. I checked it at 45 minutes and kept adding 5 minute intervals and testing with a toothpick. It was a lovely dessert as well as breakfast!
By khannapam_877225
miami, FL
on December 23, 2011
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i like this and can make in india except if recotta cheese is available there
By legna44
on December 19, 2011
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This cake was delicious! Everyone I served it to loved it. I baked the cake in a glass loaf pan in an electric oven. I had to bakevit an additional fifteen minutes.
By fitzy2
on December 15, 2011
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This the best cake! Everyone I give cake to or share recipe LOVE it!
By mary1101_11958671
schenectady, 72
on December 10, 2011
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I made this in small glass loaf pans and gave them as gifts along with the recipe. Everyone loved them. Thanks Giada for this amazing recipe. Had no problems whatsoever.. everything came out perfect.
By Marisa141
on December 08, 2011
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I absolutely LOVE this pound cake and so does everyone I make it for. I agree with the last review about the butter. I actually had a spill over and the whole house smoked up, but no worries once I opened the window. :
It is very moist and since I do not have amaretto in the house usually I use almond extract.
I have also made it in mini loaf pans and gave out as gifts!
By whatsallthedram...
Greenwich, CT
on October 05, 2011
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I love love love this cake---- the orange zest permeates throughout the whole house! USE LESS BUTTER AND LESS SUGAR.....otherwise you'll find it boiling in butter in the oven. I agree that the cook time is variable depending on oven, cookware, etc. OKAY TIME TO CUT A PIECE!! numnumnumnum
By c.boldt
Providence, RI
on September 17, 2011
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The cook time for this cake was a complete fail...raw inside and burned on the outside. :(